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Abstract
Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures. The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.
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References
- Adebayo-Tayo, B.C., Onilude, A.A. and Patrick, U.G. (2008): Mycoflora of Smoke Dried Fishes Sold in Uyo, Eastern Nigeria. World Journal of Agricultural Science. 4(3): 346 – 350.
- Adeleye, O.A. (1993). Conservation Needs of Fisheries Resources and Reorientation for Sustainable Captive and Culture Practices. In Proceedings of the 10th Annual Conference Fisheries Society of Nigeria (FISSON), 16-20 November, 1992, Abeokuta, Nigeria. Pp: 230-234.
- Afolabi O.A., O.A. Arawomo and O.L. Oke, 1984. Quantity changes of Nigeria traditional processed freshwater species: nutritive and organoleptic changes. J. Food Technol., 19: 333-340.
- Ashraf, M. A.; Zafar, A.; Rauf, S.; Mehboob and. Qureshi, N. A. (2011). Nutritional values of wild and cultivated silver carp (Hypophthalmichthys molitrix) and grass carp (Ctenopharyngodon idella). Int. J. Agric. Biol., 13: 210–214.
- Ayeloja, A. A.; George, F.O.A.; Akinyemi, A. A.; Jimoh, W. A.; Dauda, T. O. and Akinosho, G. A. (2013). Effect of Processing Methods on Nutritive Value of Catfish (Clarias gariepinus). Journal of Food Science and Quality Management. 11: 31 – 38.
- Castrillon, A.M., P. Navarro and E. Alvárez-Pontes, 1997. Changes in chemical composition and nutritional quality of fried sardine (Clupea pilchardus) produced by frozen storage and microwave reheating. J. Sci. Food and Agric. 75: 125-132.
- Emere, M. C. and Dibal, D. M. (2013). A survey of the methods of fish processing and preservation employed by artisanal fishermen in Kaduna city. Food Science and Quality Management. 11: 16 – 22.
- Eves, A. and R. Brown, (1993). The effect of traditional drying processes on the nutritional values of fish. Tropical Sci., 33: 183-189.
- Foran, J.A.; Carpenter, D. O.; Hamilton, M.C.; Knuth, B. A. and Schwager, S. J., (2005). Riskbased consumption advice for farmed Atlantic and wild pacific salmon contaminated with dioxins and dioxinlike compounds. Environmental health perspective 33:552-556.
- Gokoglu, N.; Yerlikaya, P. and Cengiz, E. (2004). Effects of cooking methods on the proximate composition and mineral contents of rainbowtrout (Oncorhynchus mykiss). Food Chem., 84: 19-22.
- Jang. S. S. C., Ha, A., & Silkes, C. A. (2009). Perceived attributes of Asian foods: From the perspective of the American customers. International Journal of Hospitality Management, 28 (1), 63–70.
- Lin, J. (1991). Consumer food attribute perceptions and consumption behavior. Consumer Interests Annual 1991.
- Ogbonnaya, C. and Ibrahim, M. S. (2009). Effects of drying methods on proximate compositions of catfish (Clarias gariepinus). World Journal of Agricultural Sciences, 5 (1): 114-116.
- Oyero J. O.; Sadiku, S. O. E. and Eyo, A. A. (2012). The effect of various smoking methods on the quality of differently salted Oreochromis niloticus. International Journal of Advanced Biological Research. 2(4): 717 – 723.
- Schiffman, S. S. and Graham, B. G. (2000) Taste and smell perception affect appetite and immunity in the elderly. European Journal of Clinical Nutrition. 54 (3): 54 – 63.
- Tao, W. and Linchun, M. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chem., 110 (3): 647-653.
References
Adebayo-Tayo, B.C., Onilude, A.A. and Patrick, U.G. (2008): Mycoflora of Smoke Dried Fishes Sold in Uyo, Eastern Nigeria. World Journal of Agricultural Science. 4(3): 346 – 350.
Adeleye, O.A. (1993). Conservation Needs of Fisheries Resources and Reorientation for Sustainable Captive and Culture Practices. In Proceedings of the 10th Annual Conference Fisheries Society of Nigeria (FISSON), 16-20 November, 1992, Abeokuta, Nigeria. Pp: 230-234.
Afolabi O.A., O.A. Arawomo and O.L. Oke, 1984. Quantity changes of Nigeria traditional processed freshwater species: nutritive and organoleptic changes. J. Food Technol., 19: 333-340.
Ashraf, M. A.; Zafar, A.; Rauf, S.; Mehboob and. Qureshi, N. A. (2011). Nutritional values of wild and cultivated silver carp (Hypophthalmichthys molitrix) and grass carp (Ctenopharyngodon idella). Int. J. Agric. Biol., 13: 210–214.
Ayeloja, A. A.; George, F.O.A.; Akinyemi, A. A.; Jimoh, W. A.; Dauda, T. O. and Akinosho, G. A. (2013). Effect of Processing Methods on Nutritive Value of Catfish (Clarias gariepinus). Journal of Food Science and Quality Management. 11: 31 – 38.
Castrillon, A.M., P. Navarro and E. Alvárez-Pontes, 1997. Changes in chemical composition and nutritional quality of fried sardine (Clupea pilchardus) produced by frozen storage and microwave reheating. J. Sci. Food and Agric. 75: 125-132.
Emere, M. C. and Dibal, D. M. (2013). A survey of the methods of fish processing and preservation employed by artisanal fishermen in Kaduna city. Food Science and Quality Management. 11: 16 – 22.
Eves, A. and R. Brown, (1993). The effect of traditional drying processes on the nutritional values of fish. Tropical Sci., 33: 183-189.
Foran, J.A.; Carpenter, D. O.; Hamilton, M.C.; Knuth, B. A. and Schwager, S. J., (2005). Riskbased consumption advice for farmed Atlantic and wild pacific salmon contaminated with dioxins and dioxinlike compounds. Environmental health perspective 33:552-556.
Gokoglu, N.; Yerlikaya, P. and Cengiz, E. (2004). Effects of cooking methods on the proximate composition and mineral contents of rainbowtrout (Oncorhynchus mykiss). Food Chem., 84: 19-22.
Jang. S. S. C., Ha, A., & Silkes, C. A. (2009). Perceived attributes of Asian foods: From the perspective of the American customers. International Journal of Hospitality Management, 28 (1), 63–70.
Lin, J. (1991). Consumer food attribute perceptions and consumption behavior. Consumer Interests Annual 1991.
Ogbonnaya, C. and Ibrahim, M. S. (2009). Effects of drying methods on proximate compositions of catfish (Clarias gariepinus). World Journal of Agricultural Sciences, 5 (1): 114-116.
Oyero J. O.; Sadiku, S. O. E. and Eyo, A. A. (2012). The effect of various smoking methods on the quality of differently salted Oreochromis niloticus. International Journal of Advanced Biological Research. 2(4): 717 – 723.
Schiffman, S. S. and Graham, B. G. (2000) Taste and smell perception affect appetite and immunity in the elderly. European Journal of Clinical Nutrition. 54 (3): 54 – 63.
Tao, W. and Linchun, M. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chem., 110 (3): 647-653.