This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on “Effect of Smoking and Oven-drying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets (soomboromorus Scombrus)”.
I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Agricultural Engineering (AE) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Effect of Smoking and Oven-drying on Shelf Stability and Sensory Properties of Antic Mackerel Fish Fillets (soomboromorus Scombrus) provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.
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.
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.…
