The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana

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ABSTRACT In Ghana, the Ahotor oven was developed as an improvement over the traditional Chorkor oven. In this study, Atlantic chub mackerel was smoked using both ovens, and the physicochemical quality, shelf life, and sensory attributes of the smoked fish were compared. There was no effect of smoking oven type on proximate composition, pH, °Brix, or hardness. However, fish smoked using a Chorkor oven had higher browning index, peroxide value, total volatile basic nitrogen, and histamine levels. Also, no differences in sensory scores were observed, although attributes such as smoky, burnt, and brown were used to describe the Chorkor oven smoked fish.