Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria

Albanie, Samuel; Oyewole, O. B.; Obadina, Olusegun A.; Omemu, A. M.; Adeniran, O E; Oyedele, Hakeem; Olugbile, Adetola O.; Omoniyi, Saheed Adewale

doi:10.1080/15428052.2016.1185072

Cited by 16 publications

(17 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar values observed in this study for TVB‐N, PV, and FFA were also reported by Adeyeye et al. (2017) in different fish species obtained from Lagos state, Nigeria. The results of this study further indicate that the concentrations of FFA and palmitic acid value in the fish samples increased as post‐slaughter time increases while the pH value decreased with increasing storage time.…”

Section: Discussionsupporting

confidence: 92%

Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus

Ayeloja¹,

Jimoh

Yusuf

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Heterotis niloticus (average weight: 3.5 kg ± 101 g) were collected, acclimated for 14 days, euthanized, and stored at ambient temperature (27 ± 3°C) for 24 hr. Approximately 42 samples were collected at 0, 4, 8, 12, 16, 20, and 24 hr for sensory assessment, histology, biochemical, and microbiological analyses. Data were analyzed using appropriate statistical tool with SPSS 16.0 version. H. niloticus retained most of its original sensory attributes of freshness during the first 12‐hr post‐slaughter time interval (PSI). The histology shows that muscle tissues were intact, the connective tissues were not widely separated, and the biochemical and microbial results were within the acceptable limits. Most of the good physical features used to judge fish freshness were still retained till 12‐hr post‐slaughter time after which the sensory attributes of the fish fell below average. Therefore, H. niloticus should not be delayed beyond 12‐hr PSI. Novelty impact statement This study is a novel study detailing the effect of post‐slaughter time intervals on the sensory, histology, biochemical, and microbial qualities of Heterotis niloticus. The results of this study will guide dieticians, food processors, and quality assurance agencies to look out for the qualities of H. niloticus so as to solve the malnutrition problems in patients.

show abstract

Section: Discussionsupporting

confidence: 92%

Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus

Ayeloja¹,

Jimoh

Yusuf

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…While concentration of Hg and Cr were 1.00±0.01 to 1.18±0.00 and 0.80±0.0 to 0.93±0.02, respectively. The quantity of heavy metals obtained in the four Nigerian rice varieties flour samples were generally below the maximum acceptable limits set by FAO/ World Health Organization [27][28][29][30][31][32] for Ar (0.3 ppm); Pb (0.3 ppm); Cd (0.2 ppm), Hg (0.2 ppm) and Cr (0.5 ppm) and hence pose no consumption risk. [26][27][28]…”

Section: Heavy Metal Profile Of the Four Nigerian Rice Flour Samplesmentioning

confidence: 68%

Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties

Albanie

Bolaji

Abegunde

et al. 2019

Curr Res Nutr Food Sci

View full text Add to dashboard Cite

This study was carried to assess the nutritional composition and heavy metal profile of Nigerian rice varieties. A total of one hundred samples consisting of twenty five samples each of four varieties of white unpolished Nigerian local rice Oryzaglaberrima (Ofada rice, Abakaliki rice, Ekpoma rice and Igbimo rice) were purchased from Ofada in Ogun State, Nigeria. Flour samples produced from the rice varieties were evaluated for nutritional (proximate, amino acids and vitamins profile analyses) qualities and heavy metal profile. Results showed (P≤0.05) that the protein contents in % ranged from 6.72±0.05 – 6.93±0.06% while the concentration (μg/g) of Ar, Pb and Cd ranged from1.30±0.05 to 1.45±0.05, 0.89±0.02 to 0.98±0.04 and 1.12±0.01 to 1.30±0.03, respectively.The protein contents were relatively high, although, all the four Nigerian rice varieties were deficient in lysine; arginine and methionine while the non-essential amino acids glycine and glutamic acid, although lysine and methionine were detected in very low quantities.The quantity of heavy metals obtained in the four Nigerian rice varieties flour samples were generally below the maximum acceptable limits and therefore constitute health risk to the consumers.

show abstract

“…Fish is an important source of essential nutrients which includes; protein, lipids, vitamins and minerals [4]. However, fish is one of the most perishable essential commodities; it gets deteriorated rapidly because of inherent and extrinsic factors [5]. A major constraint that has been identified in the storage of smoked fish in Nigeria is that of rapid spoilage as a result of high ambient temperatures, inferior postharvest handling, lack of processing, and storage facilities, thereby initiating the cliffs between the demand and supply of fish and fish product resulting in shortage of fish and posing great challenge to food security of the increasing population of the entire nation [5,6].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Cinnamon (Cinnamomum verum) Bark Extract on Proximate Composition and Sensory Qualities of Smoked-Dried African Catfish Clarias gariepinus (Burchell, 1822)

Haruna

Bello

Dadile

et al. 2021

AJFAR

View full text Add to dashboard Cite

The study determined the effect of Cinnamon (Cinnamonum verum) bark extract solution on proximate composition and sensory evaluation of smoke-dried catfish stored at ambient temperature (37+2oC) for 28 days. The experimental treatments are the control, 0.5%, 1% and 1.5 %( w/v) cinnamon bark extract solutions. Thirty-nine fish of average mean weight of 24.87+1.25g were gutted, washed and randomly assigned to the treatments. Thereafter, the fish were soaked into the treatments for 30minutes and later hot smoked for 12hours. After smoking, the fish were stored in boxes and placed on laboratory table for one month. The catfish Clarias gariepinus treated with 1% solution of Cinnamon bark extract had the highest moisture content with mean value 13.65+0.82%, followed by 6.93+1.66% recorded in fish sample treated with 1.5% solution of the extract, lowest percentage crude protein content 38.15+0.82% was observed in fish treated with 1% concentrate of the extract and percentage carbohydrate content indicate that the control have the lowest carbohydrate content with mean value 1.92+0.01% which is significantly different (p<0.05) from other treated sample while sample treated with 1.5% solution of the Cinnamon bark extract have the highest percentage carbohydrate with mean value 15.73+1.64%.Sensory evaluation was also assessed using 7-point hedonic scale and reveals that the smoked catfish retained very good score for appearance, colour, flavour, texture and general acceptance after 28days of storage and the overall acceptability mean score in fish treated with 5g and 15g cinnamon bark extract solution indicate the product is being generally accepted (2.87+0.59%) and (2.34+0.56%) respectively. Cinnamon (Cinnamonum verum) bark extract solution could be used to protect stored smoke-dried catfish from loss of nutritional value and general acceptability thus limiting economic loss and possible health risk to consumers.

show abstract

Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria

Cited by 16 publications

References 21 publications

Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus

Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus

Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties

Assessment of Cinnamon (Cinnamomum verum) Bark Extract on Proximate Composition and Sensory Qualities of Smoked-Dried African Catfish Clarias gariepinus (Burchell, 1822)

Contact Info

Product

Resources

About