Chemical Composition and Keeping Qualities of a Scaly Fish Tilapia, Oreochromis niloticus Smoked With Two Energy Sources

Abstract

Twenty pieces of lean fish Oreochromis niloticus was used for this experiment. Ten were kench salted while the remaining ten were unsalted. The effect of dried and semi-dried rubber wood (Hevea brasillensis) as energy source on the quality of the smoked Tilapia using the improved Altona kiln while the electric oven served as the control.

      The study showed that Tilapia fish smoked with semi-dried rubber wood smoked faster as it took 1hr. 15 minutes while those smoked with dried rubber wood took extra 30 minutes.

There was no significant difference (P < 0.05) protein-wise between Tilapia fish smoked with dried and  semi-dried rubber wood and oven dried fish. There was however, significant changes (P < 0.05) in protein quality as a result of storage for 1 month, when compared with those that were analyzed immediately after processing.   study also showed that it costs less to smoke fish with semi-dried rubber wood as a result of the less time it took to smoke fish with it.  Consumers are advised to endeavour to consume their smoked fish products with minimal delay to ensure that the nutritional level of the product is not compromised