Proximate composition and consumer acceptability of African mudfish <i>Clarias gariepinus</i> smoked with two energy sources

Abstract

The aim of the study was to assess the organoleptic differences of Clarias gariepinus smoked with two different energy sources, Anogeissus leiocarpus and Tamarindus indica with the help of a hedonic scale and to determine possible proximate composition difference between the smoked products. Smoking of the fishes was carried out for 4 hours using traditional smoking kiln, the chemical analysis on the determination of moisture content, ash, crude protein, lipid and carbohydrate were carried out according to AOAC (1990) and hedonic scale was used to determine the organoleptic properties of the fish. The results of the sensory evaluation showed a strong organoleptic difference between the treatments in relation to the color, texture, taste and overall acceptability while more preference was observed for treatments smoked with Tamarindus indica which was characterized with more juiciness, more tenderness and a greater overall acceptability and for Anogeissus leiocarpus were poorer color and tenderness but better proximate quality. Fish smoked with Anogeissus leiocarpus recorded lower moisture, but higher dry matter, ash and crude protein content in comparison to fish smoked with Tamarindus indica. Organoleptic differences can be related to proximate analysis. It is therefore recommended that a knowledge of the energy source that can add value to smoked cultured fish be known so as to improve commercial value

Assessment of Post-Harvest Fish Losses at the Landıng Site and during Transportatıon at Tema Fishing Harbour, Ghana

“…Rough handling of fish leads to physical damage while poor hygiene and sanitation environments expedite spoilage [4]. High temperature, inappropriate processing, storage and supply of fish are some of the factors that make fish prone to physical damage [5].…”

“…Postharvest fish losses are also determined by physical features such as the size of the fish which depends on species and form of preservation. Additional aspects impelling loss are fish selling price; regularity of loading and unloading; high temperature and fishing gears used [5,6].…”

“…Fish is an extremely fragile product and liable to spoilage immediately harvest [5]. Fish can get spoilt prior to inappropriate fish processing and preservation methods and ultimately rendering to financial loss [7].…”