Authors: Babatunde Adewale Adewumi, John Alaba Famurewa, Israel Sunday Dunmade
American Society of Agricultural and Biological Engineers; 2009 Reno, Nevada, June 21 – June 24, 2009 090016
Abstract
The study investigated the effects of fat content and equilibrium moisture content on stability of smoked fish during storage. Three species of fish (Scomber scombus, Clupea havengus and Trachurus murphyl) having 230, 215 and 225 g fresh weight, were smoked at a temperature of 55oC with a rotary fish smoking kiln using agro waste (saw dust) as fuel.
Each of the species of the fish was thawed, washed, dissected, brined and loaded inside the kiln. Both the weight and moisture content of the fish were monitored at an interval of one hour. Sensory evaluation, proximate analysis, peroxide value and free fatty acid analyses were carried out to determine the storage stability of the smoked fish.