Effects of Some Processing Methods on Organoleptic Properties and Proximate Composition of Sarotherodon melanotheron

Authors: Abu OMG*, Ayaobu-Cookey IK and Okiemute G

DOI: 10.23880/ijoac-16000263

Volume 7, Issue 3

Abstract

The effects of different preservation methods (oven dried, fried and smoked) on the nutritional composition and organoleptic properties in black jaw tilapia, Sarotherodon melanotheron were carried out. All processing methods revealed significant difference (p<0.05) in the various nutritional composition. Among the methods of preservation, smoked fish had the highest protein (64.66%), closely followed by dried fish. Comparative assessment on organoleptic qualities of oven dried, smoked and fried fish indicates that fried fish were preferred to the oven dried and smoked fish in terms of colour, flavor taste, and acceptability. While smoked fish was preferred in terms of texture. The study revealed that, smoked S. melanotheron has the highest nutritive value. Fried S. melanotheron was generally accepted based on taste and flavor. It is therefore recommended that S. melanotheron should be smoked or fried, because of their small sizes.

Keywords: Sarotherodon melanotheron; Aquaculture; Organoleptic Properties; Fish Production

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