Optimization of sensory properties of smoked catfish produced under distinct processing conditions
Abstract
This study focuses on optimizing the sensory properties of smoked catfish (Clarias gariepinus) produced under specific processing conditions. The research investigates how different heat sources, fish thicknesses, and drying methods affect key sensory properties such as aroma, taste, texture, and overall acceptability. By employing a multi-objective optimization approach, the study evaluates the trade-offs between different processing parameters to determine the most effective techniques for producing high-quality smoked catfish. The results show that electric heating provides the best balance between fish thickness and aroma consistency, while charcoal-based methods, particularly air blower-assisted charcoal, provide better texture but a more variable aroma outcome. The findings provide valuable insight for manufacturers seeking to optimize sensory properties and assist in decision-making when selecting appropriate processing techniques to improve product quality.
Keywords
Full Text:
PDFReferences
Makawa Z, Kapute F, Valeta J. Effect of delayed processing on nutrient composition, ph and organoleptic quality of pond raised tilapia (Oreochromis shiranus) stored at ambient temperature. African Journal of Food, Agriculture, Nutrition and Development. 2014; 14(63): 8872-8884. doi: 10.18697/ajfand.63.13675
El Sheikha AF, Montet D. Fermented fish and fish products: Snapshots on culture and health. In: Microorganisms and fermentation of traditional foods. Boca Raton; 2014.
Adeyeye SAO, Oyewole OB. An Overview of Traditional Fish Smoking In Africa. Journal of Culinary Science & Technology. 2016; 14(3): 198-215. doi: 10.1080/15428052.2015.1102785
Vaclavik VA, Christian EW, Campbell T. Essentials of Food Science. Springer International Publishing; 2021.
Araújo IB de, Raúl LJ, Maciel MIS, et al. Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794). Journal of Aquatic Food Product Technology. 2020; 29(6): 553-566. doi: 10.1080/10498850.2020.1774021
Oduntan OB, Ajani EK, Omitoyin BO. Optimisation of loading capacity of smoking kiln on drying characteristics of Catfish (Clarias gariepinus). Agricultura Tropica et Subtropica. 2019; 52(1): 9-17. doi: 10.2478/ats-2019-0002
Thomas DJI, Strachan N, Goodburn K, et al. A review of the published literature and current production and processing practices in smoked fish processing plants with emphasis on contamination by Listeria monocytogenes. Final FSA report; 2012.
Fear C. New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys. The Countryman Press; 2022.
Fasuan AA, Akin-Obasola B, Abiodun BO. Water activity relations of spoilage fungi associated with smoke-dried catfish (Clarias gariepinus) sold in some open markets in Nigeria. Journal of Food Science and Technology. 2022 Jun 1:1-9.
Pereira EG, Martins MA, Pecenka R, et al. Pyrolysis gases burners: Sustainability for integrated production of charcoal, heat and electricity. Renewable and Sustainable Energy Reviews. 2017; 75: 592-600. doi: 10.1016/j.rser.2016.11.028
Vengatesan, Aishwarya. Evaluation of Photosensitizer Curcumin as a Surface Sanitizer on Food Contact Surface Typical of the Cold Smoked Fish Industry and as a Treatment Method for Reduction of Listeria monocytogenes Population in Cold Smoked Salmon. Master's thesis, Rutgers The State University of New Jersey, School of Graduate Studies, 2023.
Adeyeye SAO. Smoking of fish: a critical review. Journal of Culinary Science & Technology. 2018; 17(6): 559-575. doi: 10.1080/15428052.2018.1495590
Baten MdA, Won NE, Mohibbullah Md, et al. Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius. Food Science & Nutrition. 2020; 8(7): 3957-3968. doi: 10.1002/fsn3.1715
Gómez I, Janardhanan R, Ibañez FC, et al. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods. 2020; 9(10): 1416. doi: 10.3390/foods9101416
Kidane SW. Application of response surface methodology in food process modeling and optimization. In: Response surface methodology in engineering science. IntechOpen; 2021.
Yu P, Low MY, Zhou W. Design of experiments and regression modelling in food flavour and sensory analysis: A review. Trends in Food Science & Technology. 2018; 71: 202-215. doi: 10.1016/j.tifs.2017.11.013
Coelho E, Vilanova M, Genisheva Z, et al. Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation. LWT - Food Science and Technology. 2015; 62(2): 1043-1052. doi: 10.1016/j.lwt.2015.02.020
Witek-Krowiak A, Chojnacka K, Podstawczyk D, et al. Application of response surface methodology and artificial neural network methods in modelling and optimization of biosorption process. Bioresource Technology. 2014; 160: 150-160. doi: 10.1016/j.biortech.2014.01.021
Ghorbannezhad P, Bay A, Yolmeh M, et al. Optimization of coagulation–flocculation process for medium density fiberboard (MDF) wastewater through response surface methodology. Desalination and Water Treatment. 2016; 57(56): 26916-26931. doi: 10.1080/19443994.2016.1170636
Meza GR, Ferragud XB, Saez JS, and Durá H. Controller tuning with evolutionary multiobjective optimization. Switzerland: Springer; 2017.
Madoumier M, Trystram G, Sébastian P, et al. Towards a holistic approach for multi-objective optimization of food processes: A critical review. Trends in Food Science & Technology. 2019; 86: 1-15. doi: 10.1016/j.tifs.2019.02.002
Statistical Signal Processing. IEE Workshop on Statistical Signal Processing. Palma de Mallorca, Spain; 2016.
Meigaard MC, Civille GV and Carr BT. Advanced Statistical Methods: Preference Mapping Sensory Evaluation Techniques. Edition: 5th. CRC Press; 2007.
Omodara M, Olayemi FF, Oyewole S, et al. The Drying Rates and Sensory Qualities of African Catfish, Clariasgariepinus Dried in Three NSPRI Developed Fish Kilns. Nigerian Journal of Fisheries and Aquaculture. 2016; 4: 42-49.
Oyedapo F, Olusegun DO. Effect of Heat Source on the Physio-Chemical Evaluation and Sensory Evaluation of African Catfish (Clarias gariepinus). International Journal of Research and Scientific Innovation. 2019; VI(IV): 309-312. doi: 10.13140/RG.2.2.24757.73443
DOI: https://doi.org/10.18686/fsr2275
Refbacks
- There are currently no refbacks.
