Quality assessment of smoked-dried fish from five different markets in Lafia, Nigeria

Abstract

The organoleptic, proximate composition and microbial load of smoke-dried Clarias species in Lafia from five different markets, namely; Alamis market (XALM), Lafia main market (XLMM), Fish market (XFM), Agyaragu market (XAGM), and Doma market (XDM) and that of fresh fish average weight 500g (XCTL) purchased in Lafia, were assessed. The fresh fish was smoked-dried using the improved smoking kiln in the Department’s Fisheries Unit. The sensory evaluation revealed that appearance, odor, and flavor of XCTL were the most preferred. Percentage moisture content 8.11 in XCTL implies better keeping quality while percentage crude protein was highest in XCTL (61. 26). Nine microorganisms were identified; aggregate lowest mean microbial count was 52.44 x 105 CFU/g for XCTL and highest (69.47 x 105 CFU/g) for XFM. It therefore, concludes that fish smoked with improved smoking kiln arernof better quality and most preferred for consumption than that of five different markets.