Food Quality of C. papaya Leaf Extract Pre-treated Smoke Cured Fish

Enzymes, chemical,microbial and insect attack account for post harvest losses of fish. Smoke curing in remote zones has offered temporary solution to the short shelf life it confers.synthetic fumigants have not helped because of hazards associated with it. Ecologically friendly spices and herbs are being sought to improve upon the shelf life due to smoke curing. This work used leaf extract of Carica papaya at different concentrations, to pre-treat the fish, Distichodus rostratus prior to smoke curing in attempt to prolong its shelf life beyond that of smoke curing. Microbial inhibition, nutrient profile and sensory parameters of pre-treated fish were studied.In this book, postulations characterizing particular pre-treatment additives are proposed. Synthetic and natural shelf life extenders plus more are Previewed. Methods of study and results generated are presented. Results are compared to other works. Though aqueous leaf extracts of C. papaya have not been used in fish preservation before now, this work reveals its great promise not only in this area but in the food industry in general.