Comparative quality assessment of two-smoked dried fish species (Clarias gariepinus and Tilapia guineensis) using oil bean seed and rubber trees as firewood
The quality of two processed fish products (Clarias gariepinus and Tilapia guineensis) using oil bean and rubber trees as firewood were assessed. The weight and size of the fishes were weighed and measured as well as the weight and size of the fire wood before the start of the experiment. Clarias gariepinus weighed 0.72kg while tilapia weighed 0.4kg with total and standard lengths of 35cm and 3 for C. gariepinus while the total and standard lengths for tilapia were 20cm and I7cm respectively. Two metal smoking kilns were used to provide chamber for the different fire wood and platform for the fish smoking. The fish used were procured from Africa Regional and Aquaculture Centre (ARAC) Aluu, Port Harcourt, Rivers State, Nigeria. The fish were washed, gilled, and salted to improve the taste quality of the fish product. The fire was made and the fish were smoked for 48hrs at 79~'C average heat. The heat was measured using distant reading thermometer and readings taken. The fishes were reweighed and measured after smoking for 48hrs. The results showed a decrease in weight and size due to reduction in moisture content. Organoleptic assessment of the two different fish spp from the two fire woods revealed that oil bean tree was more preferable for fish smoking because it gives the fish good taste, smell, appearance hence attract fish acceptability and market value compared to the rubber tree fire wood. The results also revealed that the cat fish C. gariepinus was more acceptable and appealing after smoking because of its good smell, texture, and appearance compared to the tilapia. In view of the outstanding and economic qualities of the oil bean tree fire wood in fish smoking and since fish smoking still remains a major form of fish processing in Nigeria and Africa at large, it is therefore imperative to recommend it as fuel for fish smoking. Moreover, its availability, production of good smoke enhances wholesomeness and longer shelf life of fish products.
| Main Authors: | , , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
2012
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| Subjects: | Fisheries, Health, Clarias gariepinus, Tilapia guineensis, Nigeria, Port Harcourt, Quality assurance, Smoked and dried fish, Shelf life, Oil bean seed and Rubber seed trees, freshwater environment, Cured products, Dried products, Freshwater fish, Organoleptic properties, Taste, Storage life, Comparative studies, Fuels, Acceptability, Market research, Processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/38880 |
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