National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study investigated the effect of hot smoke curing using two types of hardwood (Acacia seyal and Citrus lemon) on the total viable counts (TVC), physico-chemical composition, and sensory evaluation of two species of freshwater fish (Gymnarchus niloticus and Clarias lazera). Ten kilograms of each species were purchased from the Khartoum Center Market and processed with 5% brining. The total viable counts of bacteria in fresh G. niloticus and C. lazera were 2.8x10? CFU/g and 2.4x10? CFU/g, respectively. Staphylococcus aureus was isolated both before and after smoking. While no significant difference (P<0.05) was found between the color of smoked G. niloticus and C. lazera using either wood type, significant differences were observed between fresh and smoked samples. Highly significant differences (P<0.05) were noted in the proximate composition, with total protein, lipid, and ash contents increasing as moisture decreased. Specifically, moisture content ranged from 64.3±0.183% to 62.4±1.105% for G. niloticus and 64.15±0.130% to 54.42±0.173% for C. lazera when smoked by Acacia seyal and Citrus lemon, respectively. Sensory evaluation showed significant differences (P<0.05) in color, taste, texture, and flavor, with C. lazera treated with Citrus lemon being the most acceptable product.
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Tenyang, N., Mawamba, L. A., Ponka, R., Mamat, A., Tiencheu, B., Womeni, H. M. 2022. Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon. Heliyon. 8(10):e10921. https://doi.org/10.1016/j.heliyon.2022.e10921
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