Study of the dose effects of clove (Syzygium aromaticum) on the organoleptic quality and acceptability of smoked aquaculture fish fillets (Clarias gariepinus)

Abstract

This study aims to propose a solution for Senegalese aqua culturists facing difficulties in selling fresh Clarias gariepinus, by leveraging local preferences for smoked fish. The objective was to determine the effect of different concentrations of clove (0%, 1%, and 1.5%) in brine on the sensory characteristics of filleted and smoked Clarias, in order to improve its acceptability among the population. The organoleptic evaluation was carried out by 20 consumers accustomed to smoked fish, who had not witnessed the smoking process, to ensure objective judgments. Each evaluator rated the color, smell, texture, taste, saltiness, and overall acceptability on a scale from 1 to 5, with coding to prevent any bias. The results showed that soaking in 1% clove optimized color, taste, and overall acceptability, with 90% and 70% of very favorable ratings, respectively, while the 1.5% treatment improved aroma and texture but reduced taste and overall acceptability, likely due to the strong aroma and bitterness of phenolic compounds. The study demonstrates that a moderate dosage of clove allows the production of a smoked Clarias that is sensorially appealing, providing aquaculture farmers with a solution to diversify their finished products, promote their marketing, and indirectly contribute to job and income creation.