Effect of gutting and duration of hot smoking on the attraction of housefly, preservative quality and consumer preference for Nile tilapia

Abstract

The effects of gutting and duration of hot smoking (80 ± 5 °C, 90 ± 5 °C and 80 ± 5 °C) on the attraction of housefly (Musca domestica L.), fish quality and consumer preference were examined for Nile tilapia (Oreochromis niloticus L.) smoked with wood from mango plant (Magnifera indica L.). Number of housefly attracted to the fish was assessed by visual observation. Frequency of housefly visitation to the fish was statistically compared to gutted and ungutted samples with respect to duration of hot-smoking and period of storage. Fish quality was assessed with organoleptic test. Modal observations of 30 panelists were used as representatives of preservative quality of fish and consumer preference. Ungutted O. niloticus smoked for shorter period and stored for longer period attracted higher number of M. domestica than gutted ones. However, the number of M. domestica was not significantly correlated to gutting and duration of hot - smoking (P > 0.05), but significantly correlated to the period of storage (P < 0.05). Although gutted fish smoked for 8 hours had the best preservative quality, consumer preference was for fish smoked for 6 hours. Four hours of smoking neither conferred good preservative qualities nor attractive qualities on the fish nor may be considered under - smoking. However, eight hours of smoking impacted objectionable colour and texture on the fish and may be considered over - smoking.