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Effects of two smoking and storage methods on the sensory and bromatological quality of Ilisha africana (Bloch, 1795)
International Journal of Fisheries and Aquatic Studies · 2021 · Vol. 9(2) · pp. 280–284
Jean Valery François Nsoga✉Mathieu NdomouJules Christophe Manz KouleCharlotte Sabine Milong MelongMerlin Nchoutpouen NgafonRoland Jethro Ekwalla Misse NganguePaul René Ndômbôl NjokAuguste Roméo DamaChristine Déborah Ngo TangMarlène Youogo TegueuInocent GouadoFrançois Tchoumbougnang
Abstract
This study aimed at assessing the effects of two smoking and storage methods on the sensory and bromatological qualities of I. africana. The sensory analysis revealed a total mean score of 4.40 ± 1.37 for improved smoked fish against 7.33 ± 0.74 for the traditional smoked ones. Proteins, lipids, and ashes contents were 55.10 ± 0.70%, 13.43 ± 0.08% and 11.14 ± 0.98% respectively for the improved smoking method against 37.53 ± 0.94%, 12.62 ± 0.50% and 10.77 ± 0.06% for the traditional method. Bromatological parameters progressively reduced due to alteration and humidity. Sensory and bromatological qualities varied significantly (p
Aquaculture Nutrition and GrowthFish Biology and Ecology StudiesSensory systemFood scienceChemistryBiologyNeuroscience
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