Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria

Adeyeye, Samuel Ayofemi Olalekan; Oyewole, O. B.; Obadina, Adewale O.; Omemu, A. M.

doi:10.5897/ajfs2014.1250

Cited by 14 publications

(16 citation statements)

References 7 publications

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“…The PV of all smoked herring increased significantly ( p < .05) throughout processing and unbleached smoked herring compared to bleached smoked herring had the higher PV (30.12 meq O 2 /kg of oil). The increases of PV in smoked herring are in agreement with the finding of Adeyeye, Oyewole, Obadina, and Omemu () when study the effect smoking process on lipid quality of Bonga shad ( Ethmalosa frimbriata ) fish from Lagos State in Nigeria. These finding are also in accordance with the results obtained by Beltran and Moral () on hot smoking sardine fillets, which noted the oxidation of PUFAs present in fish oil.…”

Section: Resultssupporting

confidence: 89%

Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon

Tenyang

Tiencheu

Womeni

2017

Food Science & Nutrition

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Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value (PV) increased, whereas iodine value (IV) and total triglycerides decreased. The change were more significantly (p < .05) during unbleached + hot smoking and refrigeration at more than 6 days. All these modification decrease the nutritional value of herring. Bleaching combined to smoking and refrigeration at <6 days had more desire effect on lipid oxidation of herring compared to other treatments. The fish obtained in these conditions are more suitable for feeding heath nutrition.

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Section: Resultssupporting

confidence: 89%

Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon

Tenyang

Tiencheu

Womeni

2017

Food Science & Nutrition

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“…The values were almost doubled compared to the fat content of fresh tilapia fillet (4.25%). This result is inaccordance with study conducted by Adeyeye et al (2015), that showed a significant increase in fat content of the Bonga shad fillets after smoking process, from 6.46%-20.84% in fresh fillets to 16.13%-20.84% in smoked fillets. This was possibly due to the biochemical reactions occured during smoking which might increase the fatty acid content of the fillets (Dhanapal et al, 2012) as well as the addition of olive oil into the fillets in the experiment.…”

Section: Proximate Composition Of Smoked Tilapia Filletssupporting

confidence: 52%

“…The denaturated protein will be coagulated when further heated at temperature of 50 o C or higher (Ghozali, Muchtadi, & Yaroh, 2004). However, other studies showed an opposite results (Gall, Otwell, Koburger, & Appledorf, 1983;Gokoglu, Yerlikaya, & Cengiz, 2004;Adeyeye et al 2015) which reported that the fillets experienced heat process had a higher protein contents compared to the raw fillets.…”

Section: Proximate Composition Of Smoked Tilapia Filletsmentioning

confidence: 92%

Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil

Ikasari

Suryanti

Suryaningrum

2017

Squalen Bull. Marine Fisheries Postharvest Biotech.

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The study aimed to investigate the chemical and organoleptic characteristics of smoked tilapia fish fillets which were produced using different drying process and enriched with olive oil. Smoked fish were made using the following method: the fish were fasted overnight, shocked with cold water (4-5 oC) and then slaughtered and filleted. The fillets were soaked for 30 minutes in a brine solution containing spices and 5% (v/v) of liquid smoke. 5% (v/v) of olive oil was added into the solution and compared with control without olive oil addition. After 30 minutes, fish were cleaned from the spices using water and smoked at a temperature of 80 oC for 4-5 hours. The drying process was conducted in two different methods, i.e using oven-drying and traditional smoking. The smoked tilapia products were analyzed for proximate composition and sensory profiles. The result showed that addition of olive oil and methods of drying affected the proximate composition as well as sensory characteristics of the tilapia fillets. The fillets with addition of 5% olive oil and processed with oven-drying were considered as the best treatment due to low moisture content but high ash, fat and protein contents with 45.6±0.4%; 6.8±0.1%; 7.9±0.1% and 82±1.6%, respectively. Based on panelist evaluation, the fillets with 5% olive oil and processed with oven-drying also had high performances in appearance and texture.

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“…Indeed, fish consumption is associated with reduction of death from coronary heart disease and reduction of colorectal cancer (Aglago et al, 2020;Clifton & Keogh, 2017). Although several studies were carried out on smoked fish and smoked-dried fish (Adeyeye, Oyewole, Obadina, & Omemu, 2015;Amos & Paulina, 2017;Anihouvi et al, 2019;Assogba et al, 2019;Olayemi, Raji, & Adedayo, 2012), to our best knowledge, none of them provided relevant information on the quality of some of their nutrients, mostly the fatty acids, and their contribution to nutrients intake in the Beninese context. This study aims to assess the consumption of smoked fish and smoked-dried fish produced in South Benin and to estimate the protein, lipid, and fatty acid daily intakes for adult in the study area.…”

Section: Introductionmentioning

confidence: 99%

Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

Afé

Assogba

Anihouvi

et al. 2020

Food Science & Nutrition

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The work aims to assess the consumption and the physico‐chemical characteristics of smoked fish and smoked‐dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked‐dried fish were collected. The highest protein contents (dry matter) were recorded in Cypselurus cyanopterus (85.1 ± 2.3%) and Sphyraena barracuda (84.5 ± 4.2%), while the highest lipid contents were recorded in Scomber scombrus (39.0 ± 9.2%) and Ethmalosa fimbriata (22.1 ± 6.3%). Smoked and smoked‐dried fish produced in South Benin contained 0.1%–12.5% (of total fatty acids) eicosapentaenoic acid and 0.1%–33.2% docosahexaenoic acid, which are the most abundant omega 3 polyunsaturated acids in these fish products. The median consumption of smoked fish (60.2 g/day) and smoked‐dried fish (18.2 g/day) contributed for 112% (281.1 mg) and 72% (180.4 mg), respectively, to the adult daily recommended intake of sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (250 mg/day). The daily protein intake related to the consumption of smoked fish and smoked‐dried fish corresponded to 36% and 24%, respectively, of the recommended intake suggested by European Food Safety Authority (0.8 g/kg.bw/day).

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Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria

Cited by 14 publications

References 7 publications

Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon

Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon

Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil

Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

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