Storage and Organoleptic Qualities of Clarias Gariepinus Smoked with Woods from Oil Bean and Oil Palm Trees

  • CA Ekeocha
  • LA Agbabiaka
  • FO Okereke
Keywords: Smoked fish, Clarias gariepinus, organoleptic assessment, storage qualities, wood

Abstract

Two weeks comparative studies were conducted on the efficacy of smoking Clarias gariepinus with Pentaclethra macrophylla and Elaeis guineensis using organoleptic indices as parameters. Twenty-four specimens of C. gariepinus, with mean body weight of 320±20 g were divided into two groups of twelve. Each batch was smoked with Pentaclethra macrophylla and Elaeis guineensis respectively for 5 hours and thereafter withdrawn and kept under room temperature for 2 weeks. A group of trained panelist subjected the processed fish to organoleptic tests every two days throughout the storage period. The results revealed that Pentaclethra macrophylla gave a better quality smoked fish with higher shelf life than Elaeis guineensis. 

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eISSN: 0794-4721