International Journal of Fisheries and Aquatic Studies
2021, Vol. 9, Issue 2, Part D
Effects of two smoking and storage methods on the sensory and bromatological quality of Ilisha africana (Bloch, 1795)
Author(s): Jean Valery François NSOGA, Mathieu Ndomou, Jules Christophe Manz Koule, Charlotte Sabine Milong Melong, Merlin Nchoutpouen Ngafon, Roland Jethro Ekwalla MISSE Ngangue, Paul René Ndômbôl NJOK, Auguste Roméo DAMA, Christine Déborah NGO Tang, Marlène Youogo Tegueu, Inocent Gouado and François Tchoumbougnang
Abstract: This study aimed at assessing the effects of two smoking and storage methods on the sensory and bromatological qualities of
I. africana. The sensory analysis revealed a total mean score of 4.40 ± 1.37 for improved smoked fish against 7.33 ± 0.74 for the traditional smoked ones. Proteins, lipids, and ashes contents were 55.10 ± 0.70%, 13.43 ± 0.08% and 11.14 ± 0.98% respectively for the improved smoking method against 37.53 ± 0.94%, 12.62 ± 0.50% and 10.77 ± 0.06% for the traditional method. Bromatological parameters progressively reduced due to alteration and humidity. Sensory and bromatological qualities varied significantly (
p <0.05) with smocking and storage method. This study showed that improved smoking and cooled storage have positive influence on the acceptability, shelf life and nutrition of smoked fish
Pages: 280-284 | 791 Views 255 DownloadsDownload Full Article: Click Here
How to cite this article:
Jean Valery François NSOGA, Mathieu Ndomou, Jules Christophe Manz Koule, Charlotte Sabine Milong Melong, Merlin Nchoutpouen Ngafon, Roland Jethro Ekwalla MISSE Ngangue, Paul René Ndômbôl NJOK, Auguste Roméo DAMA, Christine Déborah NGO Tang, Marlène Youogo Tegueu, Inocent Gouado, François Tchoumbougnang. Effects of two smoking and storage methods on the sensory and bromatological quality of Ilisha africana (Bloch, 1795). Int J Fish Aquat Stud 2021;9(2):280-284.
