Chemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract

ABSTRACT

This work aims to the effect of three different concentrations (20%, 40%, and 60%) of Ocimum gratissimum extract on the proximate, mineral composition and sensory acceptability of smoked catfish and mackerel samples. Fresh fish samples were hot smoked in a locally fabricated smoking kiln at 1100C. Results showed that the moisture content of smoked catfish and mackerel was significantly different (P≤0.05) from the control sample. The percentage of crude protein content decreased in smoked catfish and increased in mackerel samples and also differed significantly (P≤0.05) compared with the control. Ash and fat content decreased in smoked fish and the crude fibre content was slightly increased in smoked mackerel. The minerals composition showed a significant difference (P≤0.05) was observed although there were decrease in iodine and potassium content of catfish. There was a significant difference (P≤0.05) in organoleptic scores among the fish samples treated with 20% and 40% Ocimum gratissimum which were significantly higher than the control. This study concluded that Ocimum gratissimum inclusion does not have any adverse effect on the chemical composition of smoked fish sample but could improve their sensory quality.