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Effect of Smoking and OvenDrying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets Soomboromorus Scombrus

Effect of Smoking and Oven-Drying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets (Soomboromorus Scombrus)

Project / Seminar Material
Reference ID: PS-6341-TM

DEDICATION

This research material titled “Effect of Smoking and Oven-Drying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets (Soomboromorus Scombrus)” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Agricultural Engineering (AE), Book Authors and Profound Scholars of existing or related project material on “Effect of Smoking and Oven-Drying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets (Soomboromorus Scombrus)” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

ABSTRACT

The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics of Atlantic mackerel fish fillets during storage. In the study, mackerel fish was eviscerated and cut into fillets, weighed and measured, cleaned and dipped in 75% saturated brine for 1 minute. It was smoked at a temperature of 60-70oC for 4hours. Products were then divided into four (4) batches after smoking and cooling.

One batch was kept at room temperature as control while the remaining 3 batches were oven dried at 70-80oC for 1hour, 2hours and 3hours respectively.

The smoked and dried fish fillets were later stored at room temperature including the control (sample A) for 21days and were analyzed for physical, chemical, microbial and sensory qualities. Result indicated that moisture content and water activity of the products decreased as storage period increased. The thiobartituric acid (TBA) value and peroxide value increased during storage and decreased with drying time. It was noticed that the mould count increased with storage period but decreased with drying time and the same was also applicable to the total viable count. The sensory evaluation studies showed a significant difference (p<0.05) within samples in respect of appearance, flavour, tastes, saltiness and colours. The result of the sensory evaluation at the later storage days gave a general preference for the 3hours oven drying sample.

Based on the result obtained from the treatments a drying period of three (3) hours was recommended. This was because this treatment (sample D) gave a product with the best general acceptability and also gave a product of low moisture content, low water activity and was more shelf stable.


Effect of Smoking and Oven-Drying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets (Soomboromorus Scombrus)

CHAPTER ONE

1.1 Introduction

… As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Effect of Smoking and Oven-Drying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets (Soomboromorus Scombrus)



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