alexa Comparative Quality Assessment of Fish (Clarias gariepinus) Smoked with Cocoa Pod Husk and Three Other Different Smoking Materials
Agri and Aquaculture

Agri and Aquaculture

Fisheries and Aquaculture Journal

Author(s): Adebowale BA

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A study was conducted to investigate the possibility of using dried Cocoa Pod Husk (CPH) to replace other conventional smoking materials such as firewood, sawdust and charcoal in the smoking of fish Twenty kilogram of live mud fishes, aortas gariepinus were bought from the open market in Ibedan, killed, gutted, thoroughly rinsed and then salted. The salted fishes were then divided into 4 equal portions (5.0 kg) and smoked for about 2 h. Each portion on 4 different smoking sources A-sawdust, B-zharcoal, C-c000a pod husk and D-firewood. There were colour variations and different degrees of skin damage. The portion smoked with sawdust had an appreciable brownish colour compared to the others. The firewood smoked sample had a slight glossy appearance and its oily skin was retained at the end of the smoking exercise. The portions smoked with charcoal had an almost black colour without glossy skin and a considerable skin damage. The least damage to the skin of the fish was observed in sample smoked with CPH. A faint powdery appearance covered the skin of the CPH smoked sample. Analysis of the mean hedonic scores for taste, flavour. appearance and overall acceptability showed no significant differences (ps0.05) among the 4 samples. However, the mean value for the portion smoked with CPH was the highest. Proximate analysis of the smoked samples showed highest percentage crude protein value (66.04) in firewood smoked sample and least value (33.60) in sawdust smoked sample. Highest percentage lipid (6.09) occurred ut CPH smoked sample. The fungal colony count was lowest (68 x103cfu g-') in fishes smoked with CPH but highest in those smoked with charcoal (130x10' cfu The result of the experiment showed that CM is suitable for smoking fish and that its phenolic properties had tintioxidative, antifungal and preservative effects on smoked fish.

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This article was published in Journal of Food Technology and referenced in Fisheries and Aquaculture Journal

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