Journal of Food Technology

Year: 2008
Volume: 6
Issue: 1
Page No. 5 - 8

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

Authors : B.A. Adebowale , L.N. Dongo , C.O. Jayeola and S.B. Orisajo

Abstract: 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, Clarias gariepinus were bought from the open market in Ibadan, 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-cocoa 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 (p 0.05) 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 in CPH smoked sample. The fungal colony count was lowest (68103 cfu g 1) in fishes smoked with CPH but highest in those smoked with charcoal (130103 cfu g 1). The result of the experiment showed that CPH is suitable for smoking fish and that its phenolic properties had antioxidative, antifungal and preservative effects on smoked fish.

How to cite this article:

B.A. Adebowale , L.N. Dongo , C.O. Jayeola and S.B. Orisajo , 2008. Comparative Quality Assessment of Fish (Clarias gariepinus) Smoked with Cocoa Pod Husk and Three Other Different Smoking Materials . Journal of Food Technology, 6: 5-8.

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