Effect of smoking, drying and the combination of smoking-drying on the nutritional and sensory attributes of catfish (Clarias gariepinus)


  • A. O Akinsola Department of Food Technology, Federal Polytechnic, Offa, Kwara State, Nigeria
  • O. A Idowu Department of Food Technology, Federal Polytechnic, Offa, Kwara State, Nigeria
  • G. O Akanbi Department of Home Economics, Federal College of Education (Special), Oyo, Oyo State, Nigeria
  • M. A Taiwo- Oshin Department of Home Economics, Federal College of Education (Special), Oyo, Oyo State, Nigeria




Dried and smoked fish, fresh catfish, free fatty acids, free fatty acidssmoking, total plated count


Poor post harvesting technology such as handling, preservation and processing can lead to an unhealthy situation through massive spoilage and waste. This study assessed the effect of smoking, drying and the combination of smoking-drying on the nutritional and sensory attributes of catfish. Six kilograms of average fresh catfish were washed, eviscerated, drained, and divided into four portions of 1.5 kg each. Sample A served as control (fresh fish), while samples B, C, D were dried, smoked, dried and smoked fish respectively. Samples were analyzed using standard methods. The results of proximate analyses of samples showed that the moisture content ranged from 20.1 to 75.0 %, the protein content from 21.7 to 63.0 %, the fat content from 0.5 to 8.6 %, while the crude fibre ranged from 0.0 to 0.04 %. The total ash ranged from 1.1 to 4.9 %, while Carbohydrate (NFE) ranged from 0.1 to 3.5 %. Significant difference (p>0.05) was observed in the free fatty acids and pH of sample C compared to other samples. The total plate count ranged from 2.4 to 4.3x10-5 CFU/g. The sensory attributes result showed that sample D was the most preferred and acceptable. The study showed that dried-smoked fish had a better quality and was more preferred for consumption than singly dried or smoked catfish


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