Sensory Evaluation of <i>scomber scombrus</i> (Mackerel) Smoked with Different types of Wood.

Abstract

Sensory characteristics (taste and appearance) of mackerel (Scomber scombrus) smoked with five different fire types woods obtained from the Tropical Rain Forest Region of Umudike in Abia State of Nigeria were evaluated. Results showed that the best taste was produced from Anthonotha macrophylla, while Dacryodes edulis, Pentaclethra macrophylla, Dialium guinensis and Elaeis guinensis produced tastes that were moderately acceptable. There were no significant differences (p>0.05) in the appearance impacted by the five wood types. However, panelists scale of preference for the colour, indicated that Dialium guinensis was highly preferred, followed by Anthonotha macrophylla, Pentacletha macrophylla, Elaeis guinensis and Dacryodes edulis respectively. It is recommended that any of the five wood types could be used for fish smoking, even though Anthonotha macrophylla was most preferred.