Use of smoking to add value to the salmoned trout

Salán, E. O.; Galvão, Juliana Antunes; Oetterer, Marília

doi:10.1590/s1516-89132006000100007

Cited by 20 publications

(17 citation statements)

References 15 publications

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“…These findings is in line with Salan et al who report that during fish smoking and sun drying fish losses its moisture content, which result in increase in the concentration of nutrient in the remaining mass of fats [31].…”

Section: Resultssupporting

confidence: 91%

Assessment of Smoked Fish Quality Using Two Smoking Kilns and Hybrid Solar Dryer on Some Commercial Fish Species in Yola, Nigeria

Amos¹,

Paulina²

2017

J Anim Res Nutr

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This study was conducted to evaluate the effect of fish processors on the nutritional quality of some commercial fish species (Clarias gariepinus, Synodontis budgetti, and Oreochromis niloticus) which obtained from Lake Geriyo, Yola, Nigeria. One kilogram of each of the fish species was processed using Futy Smoking Kiln (FSK), Improved Hanger Smoking Kiln (IMHSK) and Hybrid Solar Drier (HSD). Each of the three fish species were randomly assigned to the three (3) processors in a completely randomized design replicated thrice containing one (1) kilogram of each of the fish species and processed. The time and weights were recorded. Processed Fish samples were analyzed for proximate and mineral composition, using standard laboratory procedure. Data were also collected on organoleptic taste, and cost benefit using the different processors. Data obtained were subjected to the analysis of variance. Decrease in moisture content was observed during processing using the different processors and constant weight was obtained within 10-20 hours. The proximate composition of the differently processed fish species were significantly (p<0.05) affected by the different processors. The IMHSK recorded the highest crude protein of (65.42%) for Synodontis budgetti and 62.76% for Oreochromis niloticus respectively, The IMHSK indicated significantly (p<0.05) higher calcium level of 3.53 mg/kg for Clarias gariepinus and 4.77 mg/kg for Synodontis budgetti. The different processors used significantly (p<0.05) affected the level of acceptability of the processed fish. Fish processed using the improved hanger smoking kiln recorded the highest level of acceptability followed by those processed with Futy smoking kiln. On economic ground, the use of IMHSK was found to be cost effective. The different processors used were observed to influence the nutritional quality of fish however; the use of IMHSK indicated the most beneficial effects on the nutritive value of fish and is therefore recommended for processing fish.

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Section: Resultssupporting

confidence: 91%

Assessment of Smoked Fish Quality Using Two Smoking Kilns and Hybrid Solar Dryer on Some Commercial Fish Species in Yola, Nigeria

Amos¹,

Paulina²

2017

J Anim Res Nutr

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“…Salting induced a significant MC and PC increases, however smoking significantly (P < 0.05) reduced such counts. Our results are in agreement with other authors ( [39], [40]; [41]; [42]) who reported that smoking significantly (p˂0.05) reduced the total aerobic count to values much lower than that found in the corresponding fresh fish products. Such results are due to the antimicrobial effect of smoke polyphenols.…”

Section: Microbiological Analysissupporting

confidence: 94%

Determination of Potential Health Hazards and Nutritional Attributes of the Fresh and Smoked Freshwater Thin-Lipped Grey Mullet (Liza Ramada)

Bouzgarrou¹,

Sadok²

2017

IOSR JESTFT

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“…Similarly, Fapohunda and Ogunkoya (2006) reported that smoke drying methods increased the protein, ash and fat contents of C. gariepinus. Salan, Juliana and Marilia (2006) observed decrease of moisture, carbohydrate, lipid, potassium and vitamin C contents and increase of protein, ash, crude fibre, phosphorus and iron contents in smoked C. gariepinus. The authors further noted that the increase in the ash content in the smoked fish was due to the loss of humidity and that the significant reduction in the moisture content when the fish was smoked was as a result of the loss in moisture during hot smoking.…”

Section: Resultsmentioning

confidence: 73%

Effects of Smoking and Freezing on the Nutritive Value of African Mud Catfish, Clarias gariepinus Burchell, 1822

Akinwumi¹

2014

JAS

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Post-harvest loss of fish is a major factor of economic and protein wastages in the developing countries. In this study, the effects of two common methods of preservation, smoking and freezing on the nutritive value of the African mud catfish, Clarias gariepinus were determined. Live samples of C. gariepinus were obtained from the fish farm of the Department of Environmental Biology and Fisheries, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria, and were transported to the laboratory of the Department. One portion of the harvested fish was smoked, using a smoking kiln (model: ELC 1600) at 60-70 o C for 24 hours and stored in a polythene bag for further use. Another batch of C. gariepinus was preserved immediately after harvest in the freezer (Haier Thermocool, BD-428A) at less than -0 o C for 20 days. The third batch of the live fish was sacrificed immediately and prepared for biochemical analysis. The proximate compositions of the fish samples were determined according to AOAC (1995). The percentage moisture, protein, lipid, ash, crude fibre and carbohydrate contents obtained in the smoked fish samples were statistically different (P > 0.05) to the fresh fish samples (control). Similarly, there were significant differences in the percentage protein, lipid and crude fibre values in the frozen fish samples when compared to the fresh fish samples but there were no significant changes (P < 0.05) in the moisture, ash and carbohydrate contents of the frozen fish samples in comparison to the control. The proximate values of the frozen fish evoked significant differences in comparison to the smoked samples except in the crude fibre and lipid contents. Phosphorous content was highest in the smoked fish samples and lowest in the fresh fish samples while the values of iron, potassium and vitamin C contents were generally low in all the samples. Smoking demonstrated a better efficient method of fish processing in terms of the retention of protein value and reduction in the moisture content. The information obtained in this study could be useful to fish consumers, processors and nutritionists in the efficient management of fish resources.

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Use of smoking to add value to the salmoned trout

Abstract: The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar)

Cited by 20 publications

References 15 publications

Assessment of Smoked Fish Quality Using Two Smoking Kilns and Hybrid Solar Dryer on Some Commercial Fish Species in Yola, Nigeria

Assessment of Smoked Fish Quality Using Two Smoking Kilns and Hybrid Solar Dryer on Some Commercial Fish Species in Yola, Nigeria

Determination of Potential Health Hazards and Nutritional Attributes of the Fresh and Smoked Freshwater Thin-Lipped Grey Mullet (Liza Ramada)

Effects of Smoking and Freezing on the Nutritive Value of African Mud Catfish, Clarias gariepinus Burchell, 1822

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