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Research Paper | Fisheries | Nigeria | Volume 12 Issue 9, September 2023 | Popularity: 5.4 / 10
Comparative Analysis of Processing Methods on the Sensory Properties of Four Fish Species (Clarias gariepinus, Chrysichthys nigrodigitatus, Pseudodolithus typus, Tilapia niloticus.)
Fakunmoju .F .A
Abstract: The effects of different processing methods on the organoleptic properties of four species of fish (Clarias gariepinus, Chrysichthys nigrodigitatus, Tilapia niloticus and Pseudodolithus typus) with the total number of 24 samples. Clarias gariepinus of 1.5kg weight, Tilapia niloticus of 1.8kg weight, Chrysichthys nigrodigitatus of 1.2kg weight and pseudodolithus typus of 1.2kg weight. The samples were divided into three (3) portions, A, B and C. The fishes were cut into pieces and well seasoned. Portion A was well cooked and tender. Portion B was fried in a hot vegetable oil in a frying pan on an open flame while portion C was smoked-dried in a smoking kiln. The sensory evaluation was conducted with questionnaires distributed to twenty (20) evaluators of different genders. The questionnaires were structured based on a 9 point hedonic scale and the data generated were subjected to descriptive and one-way analysis of variance. The result obtained revealed the sensory evaluation of the products of the smoke samples, that there is significant difference (p<0.05) across the various samples in terms of smell, sample A, C and D has the lowest rating score. The sensory evaluation for fried samples in terms of taste shows that sample A, B and C had the lowest rating score and the sensory evaluation for boiled samples in terms of taste, smell and texture, sample A, B and C had the lowest score.
Keywords: Clarias gariepinus, Chrysichthys nigrodigitatus, Tilapia niloticus and pseudodolithus typus, Organoleptic properties
Edition: Volume 12 Issue 9, September 2023
Pages: 2079 - 2085
DOI: https://www.doi.org/10.21275/SR23828211149
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