Improving Storage Stability and Nutritional Quality of Smoked Chrysichthys nigrodigitatus Using Local Spices (Ginger and Black Pepper) in Cameroon

Abstract

ABSTRACT In this study, we investigate the potential of local spices: ginger (Zingiber officinale), black pepper (Piper nigrum), and their mixture to improve the storage stability, nutritional composition, and sensory quality of smoked Chrysichthys nigrodigitatus from the Nkam Wouri River in Cameroon. These spices were chosen due to their local availability, traditional use in food preservation, and well documented antimicrobial and antioxidant properties. Fresh fish samples were marinated with ginger, black pepper, a ginger–black pepper mixture, or salt (control), then smoked using the FAO Thiaroye technique. For storage, part of the smoked fish was packaged in carton paper and sealed in food grade plastic, while another part was stored without packaging under controlled ambient or exposed conditions. Analyses were performed on dorsal and ventral muscle fillets to assess microbiological quality (Total Aerobic Mesophilic Flora, yeasts/molds, Salmonella), physicochemical parameters (pH, moisture, dry matter), nutritional composition (proteins, lipids, carbohydrates, ash, energy), and sensory attributes (9 point hedonic scale, 60 untrained panelists). Spice treatments, particularly the ginger–black pepper mixture, significantly (p < 0.05) reduced microbial loads by 35–40% compared to salt controls, stabilized pH and moisture, and improved dry matter (dm) retention. Ginger preserved protein integrity (up to 47.55% dm), while the mixture maximized lipid content (25.27% dm) and energy value (≈501 kcal/100 g dm). Sensory evaluation confirmed higher scores for odor, taste, texture, and overall acceptability in spiced samples, with packaged treatments maintaining desirable qualities for up to 28 days (mean scores 7.5–8.2 vs. 5.0–5.5 for controls). The combined use of ginger and black pepper, together with appropriate packaging, enhances the safety, nutritional quality, and consumer acceptability of smoked fish. Albeit promising, the study was limited to one species (C. nigrodigitatus) and did not include fatty acid profile analysis, highlighting the need for further research on other species and nutritional parameters. These findings indicate that local spices can serve as natural preservatives, offering a safe, sustainable, and culturally appropriate alternative to synthetic additives in artisanal fish processing in Cameroon. Keywords: Smoked fish; Chrysichthys nigrodigitatus; Ginger; Black pepper; Food safety; Shelf life; Sensory quality; Natural preservatives; Cameroon.