Sensory Evaluation Of Tilapia Fish Processed With Three Types Of Smoking Kilns
ABSTRACT
The sensory characteristics (colour,
texture and taste) of Tilapia, Orechromis niloticus, smoked with three types of
smoking kilns used by the artisanal fishermen in Nigeria were evaluated.
Results showed that the best colour, texture and taste produced from the
modified drum kiln, followed by the traditional mud kilr while the tripod stand produced colour, texture and
taste that not acceptable by the panelists. The mean score were as follows:-
7.68±0.27a, 6.72±O.27b and 1.64±O.14c for colour, 7.96±0.20a, 6.48±0.25b and
2.88~O.27c for texture, 7.28±0.29a, 6.08±0.24b and 1.48±0. 13c for taste. It is
hereby recommend that any of the kiln type could be used for fish smoking but
the modified drum kiln is preferred.
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IKECHI, N (2021). Sensory Evaluation Of Tilapia Fish Processed With Three Types Of Smoking Kilns. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-tilapia-fish-processed-with-three-types-of-smoking-kilns-7-2
N, IKECHI. "Sensory Evaluation Of Tilapia Fish Processed With Three Types Of Smoking Kilns" Mouau.afribary.org. Mouau.afribary.org, 27 Jul. 2021, https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-tilapia-fish-processed-with-three-types-of-smoking-kilns-7-2. Accessed 23 Nov. 2024.
N, IKECHI. "Sensory Evaluation Of Tilapia Fish Processed With Three Types Of Smoking Kilns". Mouau.afribary.org, Mouau.afribary.org, 27 Jul. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-tilapia-fish-processed-with-three-types-of-smoking-kilns-7-2 >.
N, IKECHI. "Sensory Evaluation Of Tilapia Fish Processed With Three Types Of Smoking Kilns" Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-tilapia-fish-processed-with-three-types-of-smoking-kilns-7-2