Relation of Smoking Parameters to the Quality and Consumer Acceptability of Smoked Mackerel Fish (Scromber scombrus)

Abstract

The effects of heat sources (oven, charcoal and stove) on roasted mackerel fish was investigated on proximate composition and sensory evaluation of roasted mackerel fish (Scromber scombrus). The fish sample was thawed, cut, eviscerated, washed with brine solution and roasted at a temperature of 75°C for 5 hours using oven, charcoal and stove as heat sources. Minor variations were obtained in crude protein, ash, fat, moisture and crude fibre contents amongst the roasted fish samples, while significant variation (p<0.05)was observed between the raw and roasted samples. The nutritive value of roasted fish improved as a result of the smoking process. In all the treated samples, the percentage of total protein, lipid and ash contents increased due to water loss during smoking. High value of ash was seen in experimental charcoal and stove heat sourced fish (15.86 & 14.56% respectively). Protein was retained better in oven sourced (49.17%) fish more than other sources used. The result of the sensory evaluation shows clearly that there was no significant difference in the level of acceptability of the three samples. The mean scores showed that all the characteristics of the products were moderately liked. Mean scores for overall acceptability indicates that the products were generally well accepted. Although the oven heated sample was more acceptable than other heat sources.