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SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH

Yıl 2015, , 12 - 18, 01.01.2015

Victoria Offuene Ayuba Victor Tosin Komoda Simon İhie Ikape

https://doi.org/10.3153/JFHS15002

Öz

Using fuel wood
for fish smoking is literarily becoming very expensive hence the need to find
alternative smok­ing source. This study evaluates the suitability of Cow dung
and Corn husks as possible alternatives fish smok­ing sources to the
conventional fuel wood. The results obtained reveals that fish samples smoked
with Corn husks had the highest protein level while the least value was
observed with Cow dung. Microbial count showed significantly low level in fish
smoked with Corn husks (1.2×105)
compared with the highest level observed in Cow dung (1.81×105).
Organoleptic assessment re­vealed fish smoked with Corn husk and Fuel wood to
be better in appearance, aroma, taste and texture. Profit analysis indicates it
more expensive to smoke 3kg fish using Fuel wood (₦2510) compared to Cow dung
and Corn husk (₦2210), hence, for profitability and reasons of hygiene, corn
husk is strongly recommended for fish smoking above fuel wood and cow dung.

Anahtar Kelimeler

Clarias gariepinus Proximate composition Organo-leptic Microbial load Cow dung Corn husks

Kaynakça

  • Abdullahi, M.N. (2011): Organoleptic assessment and proximate composition of Heterobranchus longifilis smoked with various energy sources. Post graduate diploma thesis, University of Agriculture Makurdi.
  • Akinneye, J.O., Amoo, I.A., Arannilewa, S.I. (2007): Efects of drying methods on the nutritional composition of three species of (Bonga sp, Sardinella sp and Hetrotis niloticus. Journal of Fisheries International, 2(1): 99-103.
  • AOAC (2000): Official Methods of the Association of Official Analytical Chemist 15th Ed., AOAC, Arlington, Verginia, pp. 275-276.
  • Ayuba V. O., Alhassan M.I., Jimmy U.U. (2013): Assessment of the microbial load of smoked sardine (Sardina pilchardus, Walbaum, 1792) sold in Makurdi Markets. International Journal of Current Microbiology and Applied Sciences, 2(9): 277-287
  • Ayuba, V.O., Omeji, S.O. (2006): Effect of insect infestation on the shelf life of smoked dried fish. Proceedings of the 21st Annual Conference of the Fisheries Society of Nigeria (FISON), Calabar, 13th-17th November, pp. 357 359.
  • Collins, C.H., Grange, J.M., Lyne, P.M. (1999): Fish toxicology. Microbiological methods. pp. 160-171.
  • Doyle, E.M. (2007): Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin – Madison, WI 53706.
  • Eyo, A.A. (2000): Fish processing technology in the tropics. University of Ibadan Press. pp. 165-168.
  • Eyo, A.A. (2001): Fish Processing Technology in the Tropics. A publication of National Institute for Fresh water Fisheries Research (NIFFR).PMB 6006, New Bussa, Nigeria.
  • Fafioye, O.O., Fagbohun, T.R., Olubanjo, O.O. (2008): Fungal Infestation and Nutrient Quality of Traditionally Smoke-Dried Freshwater Fish. Turkish Journal of Fisheries and Aquatic Science, 8: 7-13.
  • FSSAI (Food Safety and Standard Authority of India) (2012): Manual of methods of analysis of food and fish products. Lab manual 6. pp 80, available at http://fssai.gov.in/Portals/0/Pdf/15Manuals/MEAT%20AND%20FISH.pdf
  • Garcia, F., Simal, G. (2005): Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings. Food Additives & Contaminants, 22: 1-8.
  • Giunn, P.J. Cartner, M.E., Makey, B.K., Cartner, G.R. (1999): Clinical Veterinary Microbiology, Virginia, U. S.A.
  • ICMSF (International Commission on Microbiological Specifications for Food) (1986): Microorganisms in Foods 2, Sampling for Microbiological Analysis: Principles and Specifications 2nd ed. Blackwell science, Oxford. pp 753 -760
  • Kaneko, S. (1976): Smoked meat and microorganisms. New Food Ind. 18, 17-23. In A review of Japanese studies. Fish smoking and drying. The effict of smoking and drying on the nutritional properties of fish (ed. T. Moto) (1988). Elsevier Applied Science (ed. J. R. Burt), pp. 91-120.
  • Krasemann, S. (2006): History of fish smoking. http://www.finesalmon.com/Salmon_Food/A_History_of_Smoke_Preservation.asp.
  • Nerqua ye- Tetieh, G.A., Quashie-Sam, S.L., Dassah, A.L. (2002): Evaluation of fuel wood quality of four tree species used for fish smoking in the Sene District of the Brong Ahafo Region of Ghana. Ghana journal of Agricultural Science 87-94.
  • Norman, N.P., Joseph, H.H. (1996): Food Science, 5th Edition, Springer publisher pp 593.
  • Obande, R.A. (2009): Hand book on fish processing and Preservation techniques, swisston digital press, p22.
  • Okonta, A.A., Ekelemu, J.K. (2005): A preliminary study of micro-organisms associated with fish spoilage in Asaba, Southern Nigeria. Proceedings of the 20th Annual Conference of the Fisheries Society of Nigeria (FISON), Port Harcourt, 14th-18th November, 557-560 pp.
  • Okoso-Amaa, K., Eyeson, K.K., Bonsu, L., Nerquaye-Tetteh, G.A. (1978): Report on the activities of the processing sub-committee. GHI IDRC. Fishery Research and Development Project. Food Research Institute, Accra, Ghana.
  • Olayemi, F.F, Adedayo, M.R., Bamishaiye, E.I., Awagu, E.F. (2011): Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute (NSPRI): Developed kiln. Int.J. Fisheries and Aquaculture. Vol. 3(5), pp. 95-97, Available online at http://www.academicjournals.org/IJFA.
  • Omojowo, F.S., Idris, G.L., Ihuahi, J.A. (2009): Comparative Assessment of Potassium Sorbate and Sodium Metabisulphite on the Safety and Shelf Life of Smoked Catfish. Nature and Science, 7(10): 10-17.
  • Plahar, W.A., Nti, C.A., Steiner-Asiedu, M. (1996): Studies on fish consumption patterns and fish quality at household level in the middle belt districts of Ghana. A Project Report submitted under the Ghana/Netherlands Regional Artisanal Fish Processing and Applied Research Project. Food Research Institute, CSIR, Accra, Ghana
  • Plahar, W.A., Pace, R.D., Lu, J.Y. (1991): Effects of storage methods on the quality of smoked-dry herring (Sardinella eba). Journal of Science Food and Agriculture, 57: 597-610.
  • Trade Invests Nigeria, (2010). Trade invests Nigeria News letter Website, March, 2010 Issue 27, published by Africa investment publishing.

Yıl 2015, , 12 - 18, 01.01.2015

Victoria Offuene Ayuba Victor Tosin Komoda Simon İhie Ikape

https://doi.org/10.3153/JFHS15002

Öz

Kaynakça

  • Abdullahi, M.N. (2011): Organoleptic assessment and proximate composition of Heterobranchus longifilis smoked with various energy sources. Post graduate diploma thesis, University of Agriculture Makurdi.
  • Akinneye, J.O., Amoo, I.A., Arannilewa, S.I. (2007): Efects of drying methods on the nutritional composition of three species of (Bonga sp, Sardinella sp and Hetrotis niloticus. Journal of Fisheries International, 2(1): 99-103.
  • AOAC (2000): Official Methods of the Association of Official Analytical Chemist 15th Ed., AOAC, Arlington, Verginia, pp. 275-276.
  • Ayuba V. O., Alhassan M.I., Jimmy U.U. (2013): Assessment of the microbial load of smoked sardine (Sardina pilchardus, Walbaum, 1792) sold in Makurdi Markets. International Journal of Current Microbiology and Applied Sciences, 2(9): 277-287
  • Ayuba, V.O., Omeji, S.O. (2006): Effect of insect infestation on the shelf life of smoked dried fish. Proceedings of the 21st Annual Conference of the Fisheries Society of Nigeria (FISON), Calabar, 13th-17th November, pp. 357 359.
  • Collins, C.H., Grange, J.M., Lyne, P.M. (1999): Fish toxicology. Microbiological methods. pp. 160-171.
  • Doyle, E.M. (2007): Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin – Madison, WI 53706.
  • Eyo, A.A. (2000): Fish processing technology in the tropics. University of Ibadan Press. pp. 165-168.
  • Eyo, A.A. (2001): Fish Processing Technology in the Tropics. A publication of National Institute for Fresh water Fisheries Research (NIFFR).PMB 6006, New Bussa, Nigeria.
  • Fafioye, O.O., Fagbohun, T.R., Olubanjo, O.O. (2008): Fungal Infestation and Nutrient Quality of Traditionally Smoke-Dried Freshwater Fish. Turkish Journal of Fisheries and Aquatic Science, 8: 7-13.
  • FSSAI (Food Safety and Standard Authority of India) (2012): Manual of methods of analysis of food and fish products. Lab manual 6. pp 80, available at http://fssai.gov.in/Portals/0/Pdf/15Manuals/MEAT%20AND%20FISH.pdf
  • Garcia, F., Simal, G. (2005): Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings. Food Additives & Contaminants, 22: 1-8.
  • Giunn, P.J. Cartner, M.E., Makey, B.K., Cartner, G.R. (1999): Clinical Veterinary Microbiology, Virginia, U. S.A.
  • ICMSF (International Commission on Microbiological Specifications for Food) (1986): Microorganisms in Foods 2, Sampling for Microbiological Analysis: Principles and Specifications 2nd ed. Blackwell science, Oxford. pp 753 -760
  • Kaneko, S. (1976): Smoked meat and microorganisms. New Food Ind. 18, 17-23. In A review of Japanese studies. Fish smoking and drying. The effict of smoking and drying on the nutritional properties of fish (ed. T. Moto) (1988). Elsevier Applied Science (ed. J. R. Burt), pp. 91-120.
  • Krasemann, S. (2006): History of fish smoking. http://www.finesalmon.com/Salmon_Food/A_History_of_Smoke_Preservation.asp.
  • Nerqua ye- Tetieh, G.A., Quashie-Sam, S.L., Dassah, A.L. (2002): Evaluation of fuel wood quality of four tree species used for fish smoking in the Sene District of the Brong Ahafo Region of Ghana. Ghana journal of Agricultural Science 87-94.
  • Norman, N.P., Joseph, H.H. (1996): Food Science, 5th Edition, Springer publisher pp 593.
  • Obande, R.A. (2009): Hand book on fish processing and Preservation techniques, swisston digital press, p22.
  • Okonta, A.A., Ekelemu, J.K. (2005): A preliminary study of micro-organisms associated with fish spoilage in Asaba, Southern Nigeria. Proceedings of the 20th Annual Conference of the Fisheries Society of Nigeria (FISON), Port Harcourt, 14th-18th November, 557-560 pp.
  • Okoso-Amaa, K., Eyeson, K.K., Bonsu, L., Nerquaye-Tetteh, G.A. (1978): Report on the activities of the processing sub-committee. GHI IDRC. Fishery Research and Development Project. Food Research Institute, Accra, Ghana.
  • Olayemi, F.F, Adedayo, M.R., Bamishaiye, E.I., Awagu, E.F. (2011): Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute (NSPRI): Developed kiln. Int.J. Fisheries and Aquaculture. Vol. 3(5), pp. 95-97, Available online at http://www.academicjournals.org/IJFA.
  • Omojowo, F.S., Idris, G.L., Ihuahi, J.A. (2009): Comparative Assessment of Potassium Sorbate and Sodium Metabisulphite on the Safety and Shelf Life of Smoked Catfish. Nature and Science, 7(10): 10-17.
  • Plahar, W.A., Nti, C.A., Steiner-Asiedu, M. (1996): Studies on fish consumption patterns and fish quality at household level in the middle belt districts of Ghana. A Project Report submitted under the Ghana/Netherlands Regional Artisanal Fish Processing and Applied Research Project. Food Research Institute, CSIR, Accra, Ghana
  • Plahar, W.A., Pace, R.D., Lu, J.Y. (1991): Effects of storage methods on the quality of smoked-dry herring (Sardinella eba). Journal of Science Food and Agriculture, 57: 597-610.
  • Trade Invests Nigeria, (2010). Trade invests Nigeria News letter Website, March, 2010 Issue 27, published by Africa investment publishing.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Victoria Offuene Ayuba

Victor Tosin Komoda

Simon İhie Ikape

Yayımlanma Tarihi 1 Ocak 2015
Gönderilme Tarihi 25 Kasım 2014
Yayımlandığı Sayı Yıl 2015

Kaynak Göster

APA Ayuba, V. O., Komoda, V. T., & Ikape, S. İ. (2015). SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH. Food and Health, 1(1), 12-18. https://doi.org/10.3153/JFHS15002

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