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International Journal of Fisheries and Aquatic Studies
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(ICV-Poland) Impact Value: 76.37, Impact Factor: RJIF 5.69
E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2015, Vol. 2, Issue 5, Part B

Quality characteristics of three Hot-Smoked fish species using locally fabricated Smoking kiln


Author(s): I. Magawata and T. Musa

Abstract: Three fresh water fish species; Clarias gariepinus, Mormyrus rume and Heterobranchus longifilis were subjected to hot smoking using a locally fabricated smoking kiln with a view to determining its efficiency and affordability by peasant fishermen. This will add to the smoking kiln technology and to determine its performance for possible adoption. Loss in weight of the fish samples, temperature, chemical analysis, organoleptic properties and the time it took to properly smoked the fish using charcoal were the parameters used to determine the smoking efficiency. The present samples of the species used in testing the smoking kiln spent 1:30 hours to smoke dry. It was discovered that its performance was efficient because of the faster rate of the dry smoking compared to the already existing fish smoking kilns. The three treatments were subjected to proximate and sensory (organoleptic) analysis. The highest percentage protein content (58.05 + 0.64) was recorded in smoked Heterobranchus longifilis while the least (54.54 + 0.56) was observed in smoked Clarias gariepinus. However, no significant difference (P > 0.05) was observed between the samples. Sensory evaluation, bacterial count and Total Volatile Bases-Nitrogen of smoked fish samples showed that the quality of the smoked fish decreases with duration of storage. However, all the samples were of acceptable quality for the period of the research. It is hereby suggested that fish should be stored for a short period after smoking to retain its unique taste and flavor. This smoking kiln is hereby recommended to the peasants because of its low cost since it costs approximately #3000 only to fabricate a unit of the kiln.

Pages: 88-92  |  902 Views  15 Downloads

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How to cite this article:
I. Magawata, T. Musa . Quality characteristics of three Hot-Smoked fish species using locally fabricated Smoking kiln. Int J Fish Aquat Stud 2015;2(5):88-92.
International Journal of Fisheries and Aquatic Studies