Abstract
This experiment was conducted to investigate the effect of two processing methods (smoking and solar drying) on the proximate content, organoleptic characteristics and nutritional qualities of Clarias gariepinus. The moisture content of the smoked fish sample was lower (8.10%) than that of the sun dried sample (25.00%). The crude protein, carbohydrate, fat, ash, crude fibre and nitrogen free extract of the smoked fish sample were 67.20, 1.75, 13.20, 5.50, 3.68 and 2.32%, respectively, compared to 52.50, 4.07, 17.40, 11.40, 2.00 and 18.30% observed in the sun-dried fish, respectively. Mean scores of organoleptic evaluation showed that both processed fish products were preferred (≥ 7.00) by the trained panellists. However, there was significant difference (p<0.05) between the two processed fish products in terms of organoleptic assessment. Smoked fish had better flavour, taste, texture and general acceptability than the solar-dried fish as revealed by the panellists. With better reduction in moisture content and higher protein content observed in fish subjected to smoking, it is concluded that smoking is better than solar drying in the processing of C. gariepinus. Key words: Assessment, organoleptic-evaluation, Clarias gariepinus, processing methods.
Highlights
Fish is a highly nutritious food and it is valued for its protein which is of high quality compared to meat and egg (Ojutiku et al, 2009)
With better reduction in moisture content and higher protein content observed in fish subjected to smoking, it is concluded that smoking is better than solar drying in the processing of C. gariepinus
The findings of the present study revealed that C. gariepinus subjected to two different fish processing methods contain high percentage of crude protein, ash and dry matter (Table 1)
Summary
Fish is a highly nutritious food and it is valued for its protein which is of high quality compared to meat and egg (Ojutiku et al, 2009). Fish contribute to the world protein and is being used as a good tool for food therapy and source of therapeutic substances for the treatment of coronary diseases, auto-immune diseases, anaemia and protein energy malnutrition (Glomset, 1986; Iheanacho et al, 2017). It is highly perishable because it provides a favourable medium for the growth of macro and microorganisms after death (Ojutiku et al, 2009; Aliya et al, 2012; Babarinde et al, 2012; Oparaku and Mgbenka, 2012). The processing and preservation of fresh fish becomes imperative in order to maintain product quality, reduce wastage and prevent economic losses (Olley et al, 2000)
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