Treatment code Process parameters Proximate composition
T
(°C)
t
(hr)
Fan speed
(rpm)
(%) Moisture content
(wet basis)
(%) Crude proteinsx (%) Crude fatx (%) Ashx
Raw fillets       80.1 ± 0.02 17.72 ± 0.01 2.53 ± 0.01 1.21 ± 0.01
A 85 9 570 31.64 ± 0.05e 92.39 ± 0.07a 1.28 ± 0.13c 10.50 ± 0.08c
B 85 8 1120 35.27 ± 0.04d 91.15 ± 0.10ab 1.30 ± 0.07c 11.36 ± 0.05abc
C 75 9 570 46.60 ± 0.07b 91.65 ± 0.08ab 1.61 ± 0.04b 11.66 ± 0.04abc
D 75 8 570 52.70 ± 0.09a 84.41 ± 0.07d 1.63 ± 0.15b 12.72 ± 0.04a
E 75 9 1120 48.13 ± 0.11b 89.69 ± 0.06bc 2.04 ± 0.01a 11.92 ± 0.01abc
F 75 8 1120 39.74 ± 0.05c 88.67 ± 0.10c 1.39 ± 0.11c 12.75 ± 0.09a
G 85 8 570 47.52 ± 0.07b 91.05 ± 0.02ab 1.36 ± 0.06c 12.22 ± 0.04ab
H 85 9 1120 30.62 ± 0.07e 91.94 ± 0.01a 1.64 ± 0.05b 10.64 ± 0.05bc

All values are means of triplicate ± standard deviation Means with the same superscript letters within a column are not significantly different (p>0.05).
X proximate composition presented on dry basis
Table 3: Effect of hot smoking process parameters on proximate composition of tilapia fillets.