ABSTRACT
This study is aimed at investigating the effect of different pre-treatments on the quality of smoked dried fish. The proximate composition, minerals, physicochemical properties and microbial analysis of the fish samples were analysed using standard analytical methods. The data obtained were analysed using descriptive statistics and Duncan’s Multiple Range Tests to determine the means and standard deviation at significant level of P< 0.05. The proximate analysis of the control were 37.20% for moisture, 13.81% for ash, 5.81% for ether extract, 37.61% for protein and 5.57% for carbohydrate. Sample E had the highest protein content (46.31%) compared to other samples analysed while sample A had the lowest (37.61%). Proteins are one of the macromolecule and it is alternate energy source when other sources are in short supply. For magnesium, calcium, potassium, sodium and iron were 2.00, 25.45, 14.45, 10.29 and 1.59 mg/100 g respectively.. Sample D was significantly higher in magnesium (2.11 mg/100 g) compared to other samples while sample A recorded the least (2.00 mg/100 g). Magnesium functions as an activator of many ATP requiring enzymes such as hexokinase, fructokinase, PFK etc, as well as playing a role in insulin sensitivity. The physico-chemical properties analysed revealed the presence of varying quantities of thiobarbituric acid, peroxide value, pH, colour and solubility. Sample E recorded the highest peroxide value (2.33 meq/g) while sample A had the least of 2.25 meq/g. Peroxide value is the initial stage of the oxidative changes. Bacteria and fungi count were 2.0 x 108 and 2.4 x 108 cfu/g respectively. The microbial examination revealed that consumption of the fish cannot pose any health risk to the consumers. There were significant reduction (P < 0.05) in moisture and protein compared to raw. But there were significant increase in ash, ether extract and carbohydrate. The fish treated with Yaji and Brine (Sample E) were mostly preferred in all the sensory attributes. Fish is nutritionally potent and could be good for dietary supplements in nutrition.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgments v
Table of Contents vi
List of Tables x
List of Figures xi
List of Plates xii
Abstract xiii
CHAPTER 1: INTRODUCTION
1.1 Background of the Study 1
1.2 Statement of the Problem 3
1.3 Justification of the Study 4
1.5 Major Objectives 4
1.4 Aims and Objectives 4
CHAPTER 2: LITERATURE REVIEW
2.1 Fish 5
2.2 Sardine Fish 8
2.3 Pre-treatment Methods 9
2.3.1 Salting 9
2.3.2 Brining 10
2.3.3 Spices 13
2.3.3.1 Iodized salt 13
2.3.3.2 African nutmeg 15
2.3.3.3 Clove 16
2.3.3.4 Yaji 18
2.4 Fish Processing 19
2.5 Fish Dehydration 21
2.6 Smoking 26
2.6.1 Hot smoking 27
2.6.2 Cold smoking 28
2.6.3 Liquid smoking 28
2.6.4 Electostatic smoking 29
2.7 Fish Smoking 29
2.7.1 The chemistry of wood smoke 34
2.7.2 Bactericidal property of smoke 36
2.8 Smoking Kiln 39
2.9 Hot Smoking of Fish 40
2.10 Fish Drying 45
2.11 Health Hazards 46
2.11.1 Types of Hazards 47
CHAPTER 3: MATERIALS AND METHODS
3.1 Source of Raw Materials 53
3.2 Sample Preparation 53
3.3 Analyses 56
3.3.1 Proximate analysis 56
3.3.1.1 Moisture determination 56
3.3.1.2 Determination of crude protein 56
3.3.1.3 Ash content determination 58
3.3.1.4 Determination of fat content 58
3.3.1.5 Total carbohydrate determination 59
3.3.2 Microbial Analysis 59
3.3.3 Physicochemical Analysis 60
3.3.3.1 Peroxide value 60
3.3.3.2 Thiobarbituric acid (TBA) 61
3.3.3.3 pH measurement 61
3.3.3.4 Determination of protein solubility 61
3.3.3.5 Determination of fish colour 62
3.3.4 Mineral analysis 62
3.3.5 Sensory analysis 63
3.3.6 Statistical design and analysis 64
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Proximate Composition of Smoked-dried fish 65
4.2 Mineral composition of Smoked-dried fish 71
4.3 Physico-chemical Composition of Smoked-dried fish 73
4.4 Microbial Analysis of Smoked-dried Fish 77
4.5 Sensory Analysis of Smoked-dried fish 81
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 84
5.2 Recommendations 84
References 85
LIST OF TABLES
Table 3.1 Ingredient formulation 54
Table 4.1 Proximate composition (%) 66
Table 4.2 Mineral composition (mg/100g) 72
Table 4.3 Physico-chemical composition 75
Table 4.4 Microbial load of smoked dried fish 79
Table 4.5 Sensory analysis of smoked-dried fish 82
LIST OF FIGURE
Figure 2.1 Thawed fish (Herrings) 9
Figure 3.1 Flow chart of smoked dried fish 55
LIST OF PLATES
Plate 1: Fish pre-treated with iodized salt (Sample B) 69
Plate 2: Fish pre-treated with African nutmeg (Sample C) 69
Plate 3: Fish pre-treated with clove + brine (Sample D) 70
Plate 4: Fish pre-treated with yaji +brine (Sample E) 70
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Fish is an important source of animal protein due to its high nutritional value, good quality proteins containing most of the essential amino acids and important minerals such as phosphorus, calcium, magnesium and so on (Chukwu, 2009; Jain and Pathare, 2007; Sarower-E-Mahfuj et al., 2012). Fish are often prone to spoilage because of its high nutrient content which supports the growth of pathogens. Oyeleye (2003) postulated further that improved handling of storage could improve quality of smoked fish in Africa. The importance of fish in the developing world cannot be over emphasized as it is a source of food and income to many people. Fish flesh generally contains up to 80% moisture, 15 - 25% protein, 1-2% mineral matter (Oyeleye, 2003). Small fishes which are eaten with bones are available source of highly bioavailability calcium, the composition of a particular species often appear to vary from one habitat to another and season to season but the basic cause of change in composition are usually variation in the amount and quality of food it eats, and in the amount of movement it makes. Fish processing and preservation is carried out mainly to slow down or prevent the enzymatic, microbial and chemical decoration of fresh fish (Gonugodugu et al., 2017).
Fish demand is increasing as a result of the increasing world population, higher living standard and the good overall of fish among consumers. (Cahu et al, 2004). In addition, the demand for fish is on the increase due to the health benefit and due to increase in human population. However fish is highly perishable because it provides favorable medium for the growth of microorganisms after death (Aliya et al, 2012, Oparaku and Mgbenka, 2012). Fish spoilage in Nigeria is influenced to a large extent by high ambient temperature, considerable distances of landing ports to points of utilization and poor as well as inadequate infrastructure for post-harvest processing and landing (Saliu, 2008). Thus, it is imperative to process and preserve some of the fish caught in the period of abundance, so as to ensure an all year round supply. Proper preservation starts the moment fish is harvested till it reaches the consumers table (Oluborode et al, 2010). Lipids oxidation and microbial proliferation cause reduction in nutritional quality of fish and also impact offensive odour on the fish which affects its acceptability to the consumers after processing it (Gomez et al., 2011).
Sardine fish: Sardinella aurita, commonly called sardines belong to the Kingdom: Animalia, Phylum: Chordata, Class: Actinopterygii, Order: Clupeiformes, Family: Clupeidae, are elongated, usually sub-cylindrical with a rounded belly, with fine and numerous lower gill rakers, usually more than 80. The standard length is 23 to 28 cm. The flanks are silvery, with a faint golden mid-lateral line, preceded by a faint golden spot behind gill opening; a distinct black spot at hind border of gill cover. Various traditional methods can be employed to preserve and process sardine fish for consumption and storage in an attempt to extend it shelf life. This includes: Smoking, Drying, Salting, Frying, Fermentation and Combination of these. In Nigeria fish smoking is the most widely practice method. Practically all species of fish available in the country can be smoked It has been estimated that 70-80% of domestic marine and fresh water catch is consumed in smoked form. Fish smoking prolongs shelf life, enhances flavor and increases utilization in soup and sauces. It reduces wastage in time of bumper catches and harvest and allows storage for the lean season. It also increases protein availability to people throughout the year and makes fish easier to handle (pack transport and market) (Akinola et al, 2006). Fish smoking is not just a preservation method, but also aims at producing flavored and nourishing products which is widely liked by consumers (Anyakara et al., 2011).
1.2 STATEMENT OF THE PROBLEM
Fish is a highly nutritious food, cherished by wide population of people in the world but it is highly perishable. Fish deterioration begins immediately after harvest so it requires adequate processing, packaging and storage system to ensure optimum quality and quantity. It is usual for fish to be preserved under frozen condition and this requires regular and consistent power supply but the current supply of electricity is a major challenge in Nigeria and most parts of the developing or underdeveloped world, so smoking and drying has remained the best option (Agerstad and Skog, 2011). Smoked fish is a premium product due to its delicacy but the smoking process, the facilities used and inadequate pre-treatment methods used especially by the traditional smokers are unhygienic, leading to unwholesome product with sensory and storage properties. Hence, this study tends at improving the present day smoking methods through the use of smoking kiln, adequate pretreatment methods to achieve a wholesome product.
1.3 JUSTIFCATION OF THE STUDY
In order to adequately preserve the food potential of fish, knowledge from this study would be used to improve the present day smoking methods, the use of different pre-treatment methods and modern smoking kiln which will help to improve the nutritional content and sensory characteristics of the fish.
1.4 MAJOR OBJECTIVES
The major objective of this study is to produce and evaluate the effect of the different pre-treatment methods that will be used during the smoking of fish that would retain most nutritional quality and improve its sensory characteristics.
1.5 AIMS AND OBJECTIVES
i. To smoke pre-treated fish.
ii. To determine the chemical composition such as protein, ash, moisture, fats and carbohydrates.
iii. To determine the microbial quality of the fish.
iv. To determine the sensory characteristics of the fish.
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