Effect of Traditional smoking Method on Nutritive Values and Organoleptic Properties of Sarotherodon galilaeus and Oreochromis niloticus

Abstract

Fish deterioration or spoilage is one of the greatest problems facing the fishing industry in Nigeria, and since ancient times, smoking has been used to preserve fish products and improve their taste, aroma and colour. The present study was carried out to determine and compare the effects of traditional smoking kiln on nutritional properties and sensory characteristics of Sarotherodon galilaeus and Oreochromis niloticus. A drum type smoking kiln was used for fish smoking. Raw and smoked fish samples were subjected to nutritional analysis and sensory evaluations. Nutritional analysis showed that the crude protein value of smoked O. niloticus (47.69 + 0.13%) was significantly (P<0.05) lower than the smoked S.galilaeus (50.12 +0.31%) while the crude fat values of S.galilaeus was slightly higher than the O. niloticus. The value of nitrogen free extract of S.galilaeus was higher than the value of O.niloticus with mean values of 18.00+ 0.02% and 0.32±0.01% recorded respectively while the metabolizable energy value of S. galilaeus was significantly (P<0.05) higher than O.niloticus . Sensory evaluation results revealed that smoked S. galilaeus was better in terms of juiciness and overall acceptability while O. niloticus had higher values in term of flavour, tenderness and texture. Based on the results of the study, smoked S. galilaeus and O. niloticus were nutritionally comparable. The results also showed that traditional smoking method is an important preservation method which could enhance the nutritive values of fishes and possibly reduce post-harvest losses.

Keywords: Proximate composition, Sarotherodon galilaeus, Oreochromis niloticus, smoking, sensory evaluation.