PROXIMATE AND SENSORY ANALYSIS OF SMOKED Clarias gariepinus TREATED WITH SALT AND LIME JUICE

Abstract

This study evaluated the proximate composition and sensory characteristics of fresh catfish (Clarias gariepinus) treated with different concentrations of table salt (Sodium chloride) and lime juice (Citrus limon). 30kg of fresh Clarias gariepinus table-sized fish were used and randomly assigned to six (6) experimental treatments: T1 (Control)-0g salt with 0ml juice; T2-50g salt; T3-100ml lime juice, T4-50g salt with50ml lime juice; T5-50g salt with 75ml lime juice and T6-50g salt with 100ml lime juice solutions, respectively. The experimental fish were soaked for 1 hour in each of the already prepared treatment solutions and thereafter degutted, cleaned and set in the smoking kiln consisting of six trays and smoked for 15 hours. Smoked fish were stored in air-free netted sieves and placed on a shelf for 12 hours before they were packed in see-through nylons for thirty (30) days. Results showed that the percentage of crude protein and crude fat of the smoked fish in T4, T5 and T6 increased with an increase in the volume of lime juice and was significantly different from (p<0.05) other treatments. The moisture and ash contents especially in T5 and T6 reduced with an increase in the level of lime juice which was significantly different from others. However, there was no significant difference in the sensory assessment in terms of appearance but the colour and taste of T2 were better (p><0.05) than others. Texture in T3, T5 and T6 were higher than the T1 while the aroma and general acceptability in T5 were significantly higher (p><0.05) than the Control. It can be concluded that using lime juice and salt combination may be useful in improving the nutritive value, shelf life and consumer acceptability of smoked Clarias gariepinus.> < 0.05) other treatments. The moisture and ash contents especially in T5 and T6 reduced with an increase in the level of lime juice which was significantly different from others. However, there was no significant difference in the sensory assessment in terms of appearance but the colour and taste of T2 were better (p<0.05) than others. Texture in T3, T5 and T6 were higher than the T1 while the aroma and general acceptability in T5 were significantly higher (p><0.05) than the Control. It can be concluded that using lime juice and salt combination may be useful in improving the nutritive value, shelf life and consumer acceptability of smoked Clarias gariepinus> < 0.05) than others. Texture in T3, T5 and T6 were higher than the T1 while the aroma and general acceptability in T5 were significantly higher (p < 0.05) than the Control. It can be concluded that using lime juice and salt combination may be useful in improving the nutritive value, shelf life and consumer acceptability of smoked Clarias gariepinus.