This study was carried out to assess the effect of smoking methods on quality and safety of
traditional smoked of fish from Lagos State, Nigeria. Five types of fresh fish (40) samples …

Smoked fish is considered one of the most commonly consumed aquatic food. The impact of
fish smoking technology on the quality criteria varies depending on the smoking time and/or …

Smoke contributes to fish preservation by acting as an effective antioxidant and bactericidal
agent as well as by providing a protective film on the surface of smoked fish. However …

This work aimed to evaluate the effects of oven-dried and smoked-dried on nutrient qualities,
quality deterioration and microbiological safety of African catfish (Clarias gariepinus) at …

Abstract Catfish (Family Clariidae) from Lake Kenyatta in coastal Kenya was smoked using
an improved smoking (Chorkor) oven and subjected to storage under different packaging …

This study was undertaken to evaluate the effects of liquid smoked flavourings and wood
smoke on the sensory, color, texture, and lipid stability of smoked mackerel fillets for four …

The study was carried out to know the effect on the quality defects in the final products
prepared using iced Mackerel and Pink perch. The product prepared was smoked by using …

Fish has been an important source of human food since ancient times, and contains high
quality proteins, vitamins, and omega-3 fatty acids. However, fish is an extremely perishable …

This study aims to evaluate the Effect of heat sources on sensory evaluation and microbial
count of Tilapia (Oreochromis niloticus) fish. A total of six (6) Oreochromis niloticus with a …

Performance evaluation of a designed and developed smoking kiln was carried out on
Labeo coubie using three different charcoals and woods from Gmelina, African birch and …