Quality and Shelf – Life Assessment of Variously Processed Catfish and Tilapia Stored at Ambient Temperature

Olatunde, K.A.

doi:10.9734/bjast/2014/2541

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…Flooding reduces the utilization of pit which subsequently result to higher post-harvest losses especially where modern facilities for preserving fresh fish are lacking. Consumers' acceptance and willingness to pay premium prices for smoked fish depend on the quality and sensory attributes of smoked fish (Olatunde et al, 2013;Adeyeye and Oyewole, 2016) which were noted to be higher in chorkor than in pit smoked fish products. This explains why the market prices for chorkor oven smoked products were higher than pit smoked fish products.…”

Section: Economics Of Pit and Chorkor Smoking Technologiesmentioning

confidence: 99%

“…Indeed, fish shelf-life is extended by proper post-harvest handling techniques (Yusuf and Hamid, 2017), particularly where improved smoking facility is used coupled with good storage conditions (Olatunde et al, 2013;Baniga et al, 2017). However, cost of oven construction may limit adoption of improved processing technology in artisanal fisheries, depending on the quality of materials, and smoking capacity of the facility.…”

Section: Introductionmentioning

confidence: 99%

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Cost benefit analysis and efficacy of smoking technologies in removing moisture content of Mormyrus caschive and Oreochromis niloticus in Terekeka-South Sudan

Mondo¹,

Akoll²,

Masette³

2021

Glo. J. Fish. Sci.

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Efficacy, cost and benefit of smoking fish using pit and chorkor technologies were investigated to inform decisions on economic sustainability and efficiency of the processing technologies in removing moisture content for quality assurance and extension of fish shelf-life. A total of 72 fresh fish; 36 (120 kg) Mormyrus caschive (Family: Mormyridae; common name: Elephant snout) and 36 (118 kg) Oreochromis niloticus (Family: Cichlidae; common name: Nile Tilapia) were bought from Sur-num fish landing site. From the procured fish, 12 (38 kg) samples were iced and used for fish moisture content analysis while the remaining 60 samples were divided into two batches for pit and chorkor smoking. Each batch contained 30 fresh fish samples with a total weight of 100 kg. Field experimental smoking was conducted twice in a completely randomized design. Moisture content in fish samples was determined using weight reduction method and cost benefit analysis using market price survey and interviews. Results revealed chorkor oven significantly reduce moisture content in M. caschive (10.0±0.83%) and O. niloticus (15.1±0.48%) more than pit kiln (15.3±0.57% and 17.3±0.42%), respectively. Although chorkor oven construction was expensive, the economic return was higher than for pit kiln due to short smoking time (6-8 hours, and twice in 24 hours) and utilization of small quantity of firewood (4 bundles/round). Chorkor oven is therefore, an efficient and economically viable technology for smoking fish. The study recommends its adoption for artisanal fisheries in South Sudan.

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Section: Economics Of Pit and Chorkor Smoking Technologiesmentioning

confidence: 99%