Quality attributes of cured fish in Ghana

  • Nketsia-Tabiri Department of Food Science & Radiation Processing, Biotechnology. & Nuclear Agriculture Research Institute, P. O. Box LG. 80, Legon.
  • S Sefa-Dedeh Department of Nutrition & Food Science, University of Ghana, P. O. Box LG. 134, Legon

Abstract



Cured fish products were evaluated in terms of chemical composition and sensory quality. The moisture content of the smoked fish products ranged between 11.7 - 69.2 % (db), with salt content of 0.4 - 1.2 %, sodium content of 0.6 - 1.0 %, potassium content of 4.3 - 8.7 %, crude protein of 71.5 - 84.5 % and fat content of 7.2 - 19.0 % (all on dry matter basis). The salted-fermented fish products had moisture content of 48.4 - 58.3 % (db), salt content of 33.0 - 44.2 %, sodium content of 17.7 - 20.3 %, potassium content of 4.7 - 5.2 %, crude protein of 49.0 - 57.7 % and fat content of 2.1 - 3.7 %. Salted dried tilapia had moisture content of 45.8 %, salt content of 21.5 %, sodium content of 8.3 %, potassium content of 4.2 % , crude protein content of 67.2 % and fat content of 7.9 %, respectively. Consumer perceptions and expectations of desirable quality attributes were found to be dependent on the type of cured fish and how it was prepared before consumption. Both consumers and processors considered texture, flavour and colour as important quality attributes in the utilization of cured fish.

Journal of Applied Science & Technology (JAST) , Vol.5, Nos. 1 & 2, 2000, pp. 148-155
Published
2004-05-17
Section
Articles

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eISSN: 0855-2215