Quantitative Analysis of Fish Oil Extracted As Deduced By Moisture Contents and Sensory Evaluation of Fish Dried Using an Improved Biomass Convectional Fish Dryer


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

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.

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