Chemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract

Simple item page
dc.contributor.authorChinasa, O.-H.en_US
dc.contributor.authorNneoma, E. O.en_US
dc.contributor.authorChukwunwike, U. E.en_US
dc.contributor.authorEmem, O. U.en_US
dc.contributor.authorNmesomachi, N. A.en_US
dc.contributor.authorBethel, U. U.en_US
dc.date.accessioned2023-07-14T08:08:13Z
dc.date.available2023-07-14T08:08:13Z
dc.date.issued2022-10
dc.description.abstractThis work aims to the effect of three different concentrations (20%, 40%, and 60%) of Ocimum gratissimum extract on the proximate, mineral composition and sensory acceptability of smoked catfish and mackerel samples. Fresh fish samples were hot smoked in a locally fabricated smoking kiln at 1100C. Results showed that the moisture content of smoked catfish and mackerel was significantly different (P≤0.05) from the control sample. The percentage of crude protein content decreased in smoked catfish and increased in mackerel samples and also differed significantly (P≤0.05) compared with the control. Ash and fat content decreased in smoked fish and the crude fibre content was slightly increased in smoked mackerel. The minerals composition showed a significant difference (P≤0.05) was observed although there were decrease in iodine and potassium content of catfish. There was a significant difference (P≤0.05) in organoleptic scores among the fish samples treated with 20% and 40% Ocimum gratissimum which were significantly higher than the control. This study concluded that Ocimum gratissimum inclusion does not have any adverse effect on the chemical composition of smoked fish sample but could improve their sensory quality.en_US
dc.identifier.affiliationsDepartment of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture,Umudike, P.M.B.7267,Umuahia, Abia State, Nigeriaen_US
dc.identifier.affiliationsDepartment of Food Science and Technology, AbiaState University, Uturu, P.M.B. 2000, Abia State, Nigeriaen_US
dc.identifier.affiliationsDepartment of Fisheries and Aquatic Resources Management, College of Natural Resources and Environmental Management, Michael Okpara University of Agriculture,Umudike, P.M.B.7267, Umuahia, Abia State, Nigeriaen_US
dc.identifier.citationChinasa O.-H., Nneoma E. O., Chukwunwike U. E., Emem O. U., Nmesomachi N. A., Bethel U. U.. Chemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract. European Journal of Nutrition & Food Safety. 2022 Oct; 14(10): 77-83en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/219622
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber10en_US
dc.relation.volume14en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2022/v14i1030544en_US
dc.subjectSmoked fishen_US
dc.subjectplant extracten_US
dc.subjectcrude proteinen_US
dc.subjectcatfishen_US
dc.subjectmackerel fishen_US
dc.titleChemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extracten_US
dc.typeJournal Articleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
EJNFS2022v14n10p77.pdf
Size:
184.72 KB
Format:
Adobe Portable Document Format
Download
Collections
European Journal of Nutrition & Food Safety