SENSORY EVALUATION OF SMOKED AFRICAN CATFISH (Clarias gariepinus Burchell, 1822) USING DIFFERENT SMOKING KILNS.

Abstract

Fish and fish product are significant source of nourishment, revenue, and occupation for many people around the universe. Internationally, it serves as an important source of protein for both man and livestock. Thirty (30) live freshly harvested African catfish (Clarias gariepinus) with an average weight of (130 -180g) and length of (15-20cm) were purchased from Gamboru fish mongers at Gamboru fish market Maiduguri. Fish was smoked accordingly by stunning, coiling, sundrying, smoking, and storage using various smoking kiln (Rectangular modified smoking kiln, Improved Drum Smoking Kiln and Half drum smoking kiln). The smoked samples were later subjected to panelists for sensory evaluation. The result revealed that 16(53.33%) respondents indicated that the fish smoked with improved drum type smoking kiln tasted good (rank). Nevertheless, 9 of the respondents representing 30.0% had revealed that the colour quality of fish smoked with rectangular modified smoking kiln is good, while 13.30 % indicted good texture and none of the respondents qualify the colour as very poor. Quality outputs of the rectangular and improved drum smoking kiln were better compared with that of half drum smoking kiln. This research recommended that Proximate composition analysis should be carried out to reaffirms the inference of this study. Fish smoking using modified rectangular and improved drum smoking kiln was better than half drum smoking kiln, in terms of attributes such as taste, flavor, color, texture and general appearance