Effect of cold and hot smoking of Clarias gariepinus on consumer preference
2007
Adeparusi, E.O. | Daramola, J.A. | Badejo, S.O.
The objective of this study was to determine the best smoking method that will enhance consumer preference for Clarias gariepinus without affecting negatively the nutritive value. Two methods of smoking were used: cold and hot smoking. The fish were smoked with improvised drum smoking kiln and oven. Smoked fish samples obtained were subjected to chemical analyses and sensory evaluation. Chemical analyses showed that the smoked fish were still rich in protein (66.0067.52%) and fat (9.83-12.28%); while the moisture content ranged between 7.82-8.24% and ash, 12.86-14.16%. There was no significant difference (P>0.05) in the protein, ash and moisture contents. Significant differences (P<0.05) were observed in the Calcium(Ca), Potassium(K), Sodium(Na), Zinc(Zn), Lead(Pb), Iron(Fe) and Phosphorus(P) contents. Only hot smoke-dried (HSD) fish samples showed no presence of lead. The levels of sodium(Na) and potassium(K) in the smoked fish were relatively high, though, the amount of potassium(k) was higher. Sensory evaluation results revealed that there were no significant differences (P>0.05) in the colour and taste ratings of the smoked fish samples. However, significant differences (P<0.05) were observed in the odour, texture and overall acceptability. Hot smoke-dried and cold oven-dried Clarias gariepinus had the best overall acceptability in ratings.
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Эту запись предоставил Fisheries Society of Nigeria