Authors :
James Flomo Gaydaybu; Adam Abdul-Rahama; Donatus Asua Kogh; Comfort Akwonya Adadu
Volume/Issue :
Volume 5 - 2020, Issue 12 - December
Google Scholar :
http://bitly.ws/9nMw
Scribd :
https://bit.ly/3nbhCHP
Abstract :
A quantitative analysis of fish oil extracted
using an improved biomass fish dryer was conducted in
Benue State University, Makurdi, precisely at Centre for
Food Technology and Research (CEFTER). The species
dried were Oreochromis niloticus,
Auchenoglanisoccidentalis and ClariasGariepinus,
procured from Wadata market, Makurdi metropolis.
The three samples were dried separately and the oil
extracted were collected through a truncated tray fitted
with PVC valve at the bottom of the dryer. The valve
was used to discharged the extracted oil from the dryer
to a plastic cup which was weighed on weighing scale to
determine the volume of oil. Sensory analyses were
conducted on the fish dried using the improved dryer
and the dried fish sold in Wurukum market, Makurdi
metropolis by local fish vendors. The data collected were
subjected to IBM SPSS version 25 with Analysis of
Variance (ANOVA) and Duncan Multiple Range Test
(DMRT) used to separate means at p≤0.05. DMRT
results are expressed as mean ± SD (Standard
Deviation). The results for the moisture content analyses
indicated that Oreochromis niloticus (Nile Tilapia)
moisture was reduced from 77.13% wb (wet basis) to
12.98% wb with very little oil quantity which was
negligible. The Auchenoglanisoccidentalis (Giraffe
Catfish) moisture was reduced from 79.32% wb to
13.27% wb with 23 ml (milliliter) of oil extracted while
ClariasGariepinus (Mud Catfish) moisture was reduced
from 80.08% wb to 13.26% wb with 75 ml of oil
extracted. These results for moisture contents showed
that oil quantity in fish is a function of moisture content
availability. The sensory analyses were conducted on
sample A (fish dried using the improved dryer) and
sample B (dried fish procured from Wurukum market).
There were significant differences between sample A and
B in terms of color, aroma, taste, texture and general
acceptability. The 20 panelists ranked sample A as the
best product in all attributes mentioned.
Keywords :
Sensory, Oil, Fish, Moisture, Polycyclic, Aromatic and Hydrocarbon.
A quantitative analysis of fish oil extracted
using an improved biomass fish dryer was conducted in
Benue State University, Makurdi, precisely at Centre for
Food Technology and Research (CEFTER). The species
dried were Oreochromis niloticus,
Auchenoglanisoccidentalis and ClariasGariepinus,
procured from Wadata market, Makurdi metropolis.
The three samples were dried separately and the oil
extracted were collected through a truncated tray fitted
with PVC valve at the bottom of the dryer. The valve
was used to discharged the extracted oil from the dryer
to a plastic cup which was weighed on weighing scale to
determine the volume of oil. Sensory analyses were
conducted on the fish dried using the improved dryer
and the dried fish sold in Wurukum market, Makurdi
metropolis by local fish vendors. The data collected were
subjected to IBM SPSS version 25 with Analysis of
Variance (ANOVA) and Duncan Multiple Range Test
(DMRT) used to separate means at p≤0.05. DMRT
results are expressed as mean ± SD (Standard
Deviation). The results for the moisture content analyses
indicated that Oreochromis niloticus (Nile Tilapia)
moisture was reduced from 77.13% wb (wet basis) to
12.98% wb with very little oil quantity which was
negligible. The Auchenoglanisoccidentalis (Giraffe
Catfish) moisture was reduced from 79.32% wb to
13.27% wb with 23 ml (milliliter) of oil extracted while
ClariasGariepinus (Mud Catfish) moisture was reduced
from 80.08% wb to 13.26% wb with 75 ml of oil
extracted. These results for moisture contents showed
that oil quantity in fish is a function of moisture content
availability. The sensory analyses were conducted on
sample A (fish dried using the improved dryer) and
sample B (dried fish procured from Wurukum market).
There were significant differences between sample A and
B in terms of color, aroma, taste, texture and general
acceptability. The 20 panelists ranked sample A as the
best product in all attributes mentioned.
Keywords :
Sensory, Oil, Fish, Moisture, Polycyclic, Aromatic and Hydrocarbon.
