Abstract Full Text:PDF Recommended articles Mail to Author How to Cite

¹ Department of Fisheries and Aquaculture, Faculty of Agriculture and Life Sciences, Federal University Wukari, Taraba State, Nigeria
² Department of Fisheries and Aquaculture, Faculty of Agriculture and Agricultural Technology, Abubakar Tafawa Balewa University, Bauchi
³ Department of Fisheries, Faculty of Agriculture University of Maiduguri, Borno State, Nigeria
⁴ Department of Animal Science, Faculty of Agriculture, Borno state University, Nigeria DOI : 10.4194/AFS175 - The study was carried out to investigate the sensory and nutritive value of Clarias gariepinus smoked using two different sources of energy from neem and eucalyptus wood. The fuel was sourced from the tree Azadirachta indica and Eucalyptus camaldulensis. The fish were smoked using the local smoking kilns made from drums with a wire mesh placed on each of them. The neem/eucalyptus wood was introduced from the vent. Temperature of 70 °C was maintained in the smoking oven for the first hour, then it was reduced to 40 – 50 °C until the end of the drying period. There were also significant differences in proximate composition in terms of moisture, protein, lipid and crude ash content, between the fish smoked using neem and eucalyptus (P<0.05). The sensory evaluation was carried out by a 10- man evaluation panel using the 7-point hedonic scale and the nutritional composition was evaluated according to methods outlined by one-way analysis of variance. The sensory evaluation showed there was a significant difference (P<0.05) between the fish smoked using neem and eucalyptus wood in color, flavor and general acceptability. According to the results of the sensory evaluation, it could be said that eucalyptus was a better energy source for smoked C. gariepinus than neem wood. Keywords : Sensory evaluation Nutritive value Smoking Clarias gariepinus Eucalyptus camaldulensis Azadirachta indica wood