Organoleptic, biochemical, and microbial analyses of <i>brycinus nurse</i>` processed using different sources of energy

Abstract

Organoleptic, biochemical, and microbial analyses of smoked dried Brycinus nurse stored at room temperature for 28 days were investigated. A modified drum-type smoking kiln (SABAMY) was used for smoking the fish. One hundred and fifty (150) B. nurse samples were obtained from Gubi dam, Ganjuwa, Bauchi State. The fish were divided and processed using three different methods: Smoke-dried with firewood (A), smoke-dried with charcoal (B), and Smoke-dried with sawdust (C). Non-parametric ANOVA analysis revealed that there were significant differences (x ≥ 3) in the sensory parameters (taste, colour, odour, and texture) assessed. The fish samples from treatment C were better in terms of taste, colour, odour, and texture. The ANOVA of the proximate compositions of the processed fish within the storage period showed that samples from treatment A were significantly different (P > 0.05) in all the parameters (moisture, ash, crude protein, and lipid) except in fibre, where there was no significant difference. Bacterial count within the first 7 days and the last 7 days for all the methods were within the acceptable limit of 1.0 x 10⁶cfu/g. Further studies should be conducted on using SABAMY smoking kiln in processing other fish species, and the comparative efficiency of SABAMY with other smoking kilns.