PROCEDURE FOR INDIRECT SMOKING OF SKIPJACK TUNA WITH MAHOGANY LIQUID SMOKE AND COMPARATIVE SENSORY ANALYSIS TO TRADITIONALLY SMOKED SKIPJACK TUNA

Edmund Ameko, Vera Commey, Sylvester Achio, Felix Kutsanedzie, Alex Abrokwah, Saeed Alhassan, Paul Goddey

Abstract


Liquid Smoked Skipjack Tuna (LSST) was prepared by initial marinating of fresh Tuna in 100% Mahogany Liquid Smoke followed by heat processing in a smokeless environment in a Portable Wooden Box Electric Dehydrator (PWBED). A Descriptive Rating Test showed that the sensory properties (Aroma, Colour, Taste and Texture) of LSST were not significantly different (p > 0.05) from those of Traditionally Smoked Skipjack Tuna (TSST). A Triangle Test showed there were no significantly (p > 0.05) detectable differences between the sensory properties of LSST and TSST. An Acceptability Test indicated that the LSST and TSST were both liked by consumers. The sensory properties of Mahogany Liquid Smoked Skipjack Tuna were therefore not significantly different from those of Traditionally Smoked Skipjack Tuna. Liquid Smoke production from waste sawdust and wood waste could be used to produce smoked Skipjack Tuna acceptable to Ghanaian consumers. The adoption of the liquid smoke technology for fish smoking would improve on the efficiency of the fish smoking processes in Ghana and also facilitate the management and utilisation of wood waste for useful purposes in Ghana.


Keywords


Wood Waste; Liquid Smoke; Skipjack Tuna; Smoked Fish; Sensory Properties

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