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Effect of Smoking and Oven-Drying 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)

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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 boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

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.



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 conceputal review, theoretical framework, the review of related literature …

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Prior to your defense, be thoroughly acquainted with your research abstract and the critical elements of Chapter One, including motivation for embarking on this research, problem statement, objectives, and significance. In Chapter Two, be ready to cite at least two references from the literature review. For Chapter Three, you should be equipped to discuss the methodologies, tools, and techniques utilized. In Chapter Four, defend your research by justifying the findings and linking them to your research objectives.

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