Organoleptic and shelf life quality of shiner (auxis thazard) smoked at different moisture levels

Abstract

Organoleptic (sensory) and shelf life quality of 27 fishes (auxis thazard) collected from local markets of Owerri municipal were determined for 21 days after smoke drying in a conventional kiln at Anambra Imo River Basin Development Authority (AIRBDA), Owerri. Samples were divided into three parts, each part was smoked for 24, 48 and 72 hours. Mean was used to analyse the data obtained. Nine (9) trained panels of judges analysed each set of samples for taste, texture, odour and physical appearance producing mean values of 4.0±0.67, 2.89±0.74, 1.89±0.74 and 3.33±0.67 respectively for sample A, 3.89±0.74, 3.67±0.47, 3.0±0.67 and 4.0±0.67 for sample B and 3.44±1.17, 4.33±0.47, 3.44±1.07 and 2.44±1.07 for sample C respectively. Shelf life of samples revealed sample A wrapped in plastic bag and paper lasted for 2 days and 5 days respectively before odour changed to smelly. Sample B showed shelf life to be 11 days and 15 days while Sample C on the other hand lasted for 18 days and all through the three weeks of the experiment, maintaining taste, texture and odour except for colour. It is recommended that to reduce preservation costs and maintain quality in the face of lack of electricity and occasional food scarcity, consumers should increase their diversity of fish food choices to consuming preserved Auxis thazard that have been dried for at least three days.