Investigating the Quality Changes of Raw and Hot Smoked Oreochromis niloticus and Clarias lazera

Abstract

This study deals with the effect of hot smoke curing by using two types of hard wood (Acacia seyal and Citrus lemon) on the proximate composition, microbial load and sensory evaluation of two species of fresh water fishes (Oreochromis niloticus and Clarias lazera). Highly significant differences (p<0.05) were observed on the proximate composition between the two species and the two types of wood, the percentage of total protein, lipid and ash contents increased, due to the decrease in the moisture content to the range 64,15±0.130 and 54.42±0.173%, respectively. The total viable counts of bacteria in fresh fish used as raw material (Oreochromis niloticus and Clarias lazera) were 281.5 x 10³ and 183.7 x 10³, respectively. After smoking the total viable counts of bacteria of O. niloticus reached 2 x 10³, while of Clarias lazera was reduced to 6 x 10³. The bacteria isolated before and after smoking was Staphylococcus aureus. With respect to the quality of the products related to colour, taste, texture and flavour, significant differences (p<0.05) in the parameters measured were observed, generally the products well accepted.