Research Article
Open Access
Comparative Proximate Composition of Liza
Falcipinnis and Sardinella Maderensis Smoked
Using Improve Niomr and Locally
Improvised Drum Kilns
Abu OMG1* and Olotu C2
Department Of Fisheries, Faculty of Agriculture, University Of Port Harcourt, Choba, Rivers State, Nigeria.
*Corresponding author: Abu OMG, Department Of Fisheries, Faculty of Agriculture, University Of Port Harcourt, Choba, Rivers State, Nigeria;
Tel+2348037112328; E-mail:
@
Received: January 19, 2018; Accepted: January 31, 2018; Published: February 1, 2018
Citation: OMG A, Olotu C (2018) Comparative Proximate Composition of Liza Falcipinnis and Sardinella Maderensis Smoked Using Improve Niomr and Locally Improvised Drum Kilns Int J Poul Fish Sci .2(1):1-3. DOI http://dx.doi.org/10.15226/2578-1898/2/1/00107
Abstract
This study was carried out to determine and compare the
proximate composition of smoked Liza falcipinnis and Sardinella
maderensis using improved NIOMR and local drum smoking kilns.
Data were collected in triplicates and analyzed using t-test. The
values obtained from the proximate analysis of smoked L. falcipinnis
using Drum kiln and the NIOMR kiln respectively were: Moisture
(11.70 and 9.63)%, Protein (52.28 and 61.60)%, Ash (14.30 and
15.59)%, Carbohydrate (7.06 and 1.37)%, Fibre (3.79 and 2.94)%,
Fat (12.93 and 8.24 )% respectively, while smoked S. maderensis
using Drum kiln and NIOMR kiln were: Moisture (10.22 and 7.71)%,
Protein (59.58 and 65.55)%, Ash (19.00 and 18.20)%, Carbohydrate
(1.89 and 0.43)%, Fibre (2.97 and 1.83)%, Fat (6.35 and 6.29)%
respectively. From the result, moisture, carbohydrate, fibre and fat
content of L. falcipinnis smoked with drum kiln was higher than that
of the NIOMR kiln with exception to protein and ash which was higher
using NIOMR kiln. While the protein and ash content of S.maderensis
smoked with NIOMR kiln was higher than that of the drum kiln with
exceptions to moisture, carbohydrate and fibre which was higher in
the drum kiln. Therefore, the use of NIOMR kiln as against the drum
kiln was recommended as it retained higher level of the proximate
composition of L. falcipinnis and S. maderensis.
Keywords: Proximate composition; Smoking kiln; Fish; Processing; Preservation;
Keywords: Proximate composition; Smoking kiln; Fish; Processing; Preservation;
Introduction
Fish and fishery products are highly perishable, so the
fishermen in Nigeria who mostly carryout artisanal based fishing,
experience a high level of post-harvest losses of about 40% as
some of their fish catch do not get to consumers in wholesome
state [1]. The need for timely preservation of fish cannot be
overemphasized as it is a very important part of commercial
fisheries [2] . Fish spoilage or deterioration begins immediately
the fish dies and if not properly handled and preserved goes to
post harvest loss. Nigerian fishermen in attempt to preserve and
process their catch use different smoking methods. The most
common of these methods used in Rivers State is the drum kiln
which does not have means of proper temperature regulation.
This sometimes results in charring the fish during smoking.
Fish is an essential component of the diet of many Nigerians ranging from the poor to the rich. It is a highly nutritious food and it is particularly valued for its protein which is of high quantity compared to those of meat and egg [3]. About 25-30% of the world fish catch is consumed in dried, salted, smoked form or product from a combination of these processing methods [4]. As earlier mentioned, smoking is the most common form or method of fish preservation in Nigerian. Although different locally made smoking equipment have been used by fishermen ranging from chokor kiln to banda, drum kiln and even the improved smoking kiln, the drum kiln is mostly used in Nigeria as it is easy to construct and use. Different methods of preservation have different effects on the nutritional composition of fish. This is because heating, freezing and exposure to high concentration of salt lead to chemical and physical changes and therefore digestibility is increased, due to protein denaturing but the content of thermo labile compounds and polysaturated fatty acids is often reduced [5].
Smoking also has its effect on the nutritive value of fish as high temperature denatures protein which is the major nutrient source from fish. Smoke is generated from wood by burning. Smoke has bacteriostatic, bactericidal and antioxidant functions while heat generated from the wood has dehydrating effect on the fish [6].The consumption of smoked fish is in Nigeria is very high, and consumers sometimes prefer smoked fish to the fresh ones but how nutritive is the smoked fish products using drum kiln that do not have temperature control remains questionable.
This research project will provide useful information on the proximate composition and the organoleptic properties of smoked Liza falcipinnis and Sardinella maderensis which will guide our preferential choice of fresh, dried using the drum kiln or the NIOMR smoking kiln. These fish species Liza falcipinnis and Sardinella maderensis are of high economic value in Rivers State in particular and Nigeria in general. The smoked form is loved by consumers and commands good market value. Accessing the proximate composition of the smoked and fresh form of these species will inform the public of the better preservation method that retains the highest nutrient composition of these fish species. This research is aimed at determining the proximate composition of two economically important fish species (Liza falcipinnis and Sardinella maderensis) in Choba fish market.
Fish is an essential component of the diet of many Nigerians ranging from the poor to the rich. It is a highly nutritious food and it is particularly valued for its protein which is of high quantity compared to those of meat and egg [3]. About 25-30% of the world fish catch is consumed in dried, salted, smoked form or product from a combination of these processing methods [4]. As earlier mentioned, smoking is the most common form or method of fish preservation in Nigerian. Although different locally made smoking equipment have been used by fishermen ranging from chokor kiln to banda, drum kiln and even the improved smoking kiln, the drum kiln is mostly used in Nigeria as it is easy to construct and use. Different methods of preservation have different effects on the nutritional composition of fish. This is because heating, freezing and exposure to high concentration of salt lead to chemical and physical changes and therefore digestibility is increased, due to protein denaturing but the content of thermo labile compounds and polysaturated fatty acids is often reduced [5].
Smoking also has its effect on the nutritive value of fish as high temperature denatures protein which is the major nutrient source from fish. Smoke is generated from wood by burning. Smoke has bacteriostatic, bactericidal and antioxidant functions while heat generated from the wood has dehydrating effect on the fish [6].The consumption of smoked fish is in Nigeria is very high, and consumers sometimes prefer smoked fish to the fresh ones but how nutritive is the smoked fish products using drum kiln that do not have temperature control remains questionable.
This research project will provide useful information on the proximate composition and the organoleptic properties of smoked Liza falcipinnis and Sardinella maderensis which will guide our preferential choice of fresh, dried using the drum kiln or the NIOMR smoking kiln. These fish species Liza falcipinnis and Sardinella maderensis are of high economic value in Rivers State in particular and Nigeria in general. The smoked form is loved by consumers and commands good market value. Accessing the proximate composition of the smoked and fresh form of these species will inform the public of the better preservation method that retains the highest nutrient composition of these fish species. This research is aimed at determining the proximate composition of two economically important fish species (Liza falcipinnis and Sardinella maderensis) in Choba fish market.
Materials and Methods
Preparation of Fish Sample
Samples of the fish species (Liza falcipinnis and Sardinella
maderensis) were purchased from Choba fish market and the
samples were weighed using a weighing scale and samples were
collected in polyethylene bags with ice. The fish species were
de-scalled, gutted and thoroughly washed, brined and smoked
using drum kiln and the NIOMR smoking kiln. After which the dry
samples were sent to NAFDAC for proximate analysis.
Procedures of Proximate Analysis
Samples for proximate analysis were prepared in triplicates
for each of the two fish species and analysed following a procedure
by AOAC [7]. The analysis methods employed were described as
follows:
Protein Determination
Protein was determined using the semi-micro kjeldahl
method. One gram sample from each of the two species was
digested in a kjeldahl flask using 98% sulphuric acid and a catalyst
made from Potassium Sulphate and Cupric Sulphate. The sample
was distilled and the distillate titrated using 0.05M Sodium
hydroxide (NaOH). Crude protein content was determined as
nitrogen and multiplied by 6.25 (Protein contains 16% nitrogen
thus, 6.25 is 100/16).
Fat Determination
Fat content was determined using Soxhlet ether extraction.
Petroleum ether was added to 2.0g sample of fish and placed in
an extraction apparatus (a thimble). Extraction was carried out
for 16 hours, after which the ether had evaporated to dryness and
only fat remained in the flask. The amount of fat was obtained as
the difference in the weight of the flask before and after drying
off the ether.
Moisture Determination
One gram sample of ground fish was placed in a crucible
and dried at 105 degrees Celsius to a constant weight after the
initial weighing. Moisture content of the fish was calculated by
subtracting the initial from the final weight of the fish sample.
Ash Determination
Two grams sample of ground fish was placed in a crucible
then ashed at 600 degrees Celsius for 5 hours in carbolite muffle
furnace then cooled to room temperature. The amount of ash was
given by the difference in weight of the crucible before and after
cooling.
Data Analysis
Data obtained from the study were entered into Microsoft
Excel and analysed using SPSS for Windows version 22.0 software.
Treatment means of the two fish samples were compared using
one way Analysis of Variance (ANOVA) at 5% level of significance
reported as mean standard edeviations (± SD). Significantly
different treatment means were separated using Tuckey test.
Results
The results of proximate composition of L. falcipinnis are
shown in Table 1; the moisture, carbohydrate, fibre and fat
content of the mullet were higher in the Drum kiln than in the
NOMR kiln while protein and ash content were higher in NIOMR
kiln than in the Drum kiln. While that of S. maderensis is shown
in Table 2; the moisture, ash, carbohydrate, fibre and fat content
of the mullet were higher in the Drum kiln than in the NOMR kiln
while protein content was higher in NIOMR kiln than in the Drum
kiln.
Table 1: Proximate composition of Smoked Mullet using NIOMR and
Drum kiln
Proximate composition |
Drum Kiln |
NIOMR |
Moisture |
11.70±1.29b |
9.63± 3.21a |
Protein |
52.28±1.43a |
61.60±3.33b |
Ash |
14.30±0.42a |
15.59±0.95a |
Carbohydrate |
7.06±2.36b |
1.37±0.34a |
Fiber |
3.79±0.98a |
2.94±0.12a |
Fat |
12.93±1.47b |
8.24±2.34a |
Means within the roll with different superscripts are significantly
different (P < 0.05)
Table 2: Smoked Sardine using NIOMR and Drum kiln.
Proximate composition |
Smoked S.Maderensis Drum Kiln |
Smoked NIOMR S.maderensis |
Moisture |
10.22±0.53b |
7.71±0.90a |
Protein |
59.58±2.58a |
65.55±0.60b |
Ash |
19.00±0.47a |
18.20±1.05a |
Carbohydrate |
1.89±1.16b |
0.43±0.21a |
Fiber |
2.97±0.98b |
1.83±0.56a |
Fat |
6.35±1.27a |
6.29±0.57a |
Means within the roll with different superscripts are significantly
different (P < 0.05)
Discussion
The nutritional value of the freshwater fish has been
reported to differ between species, sexes, sizes, season and
geographical localities [8]. From the study, moisture content of
smoked L.falcipinnis using drum and NIOMR kiln was 11.70%
and 9.63%, respectively this result showed that the L.falcipinnis
smoked with NIOMR kiln lost more moisture than that of drum
kiln. The percentage protein and ash in the L.falcipinnis smoked
with NIOMR kiln was also higher than that of the drum kiln.
While the carbohydrate, fibre and fat content of the L.falcipinnis
smoked with drum kiln was higher than that of the NIOMR kiln.
The moisture content of smoked S.maderensis with drum kiln was 10.22% which is lower than 7.71% for NIOMR kiln. The percentage protein and ash in the S. maderensis smoked with NIOMR kiln was also higher than that of the drum kiln. While the carbohydrate, fibre and fat content of the S.maderensis smoked with drum kiln was higher than that of the NIOMR kiln. The results obtained in the present study agreed with the value ranges recorded by Adebowale et al. [9], in the study of proximate composition of Nigeria smoked catfish
Moreover, Adewoye, and Omotosho [10] mentioned that proximate composition of fish varies with species, body size, season, environmental factors and nutritional status. The increase of the protein content in NIOMR smoking kiln may be due to steady and consistent product dehydration as a result of temperature regulation which concentrated the protein during the heat treatment of the fish, thus increasing the nutritive value of the fish, similar findings was also reported by, Kumolu et al. [11], who compared crude protein levels of Clarias gariepinus dried with local cut drum oven and NSRRI developed smoking. Conversely, Fawole et al. [12], also reported that increase in protein may be attributed to the fact that fish are good source of crude protein and the difference in crude protein between the two kilns could be due to the regularity of temperature and absorption capacity of the fish.
The low ash, carbohydrate, fat, Nitrogen Free Extract (NFE), high protein and moisture content values obtained from the proximate analysis as shown in Table 1 and 2 agreed with other analysis carried out by earlier researchers such as , Kumolu et al. [11], and Adewoye, and Omotosho [10]. The significant increase in protein levels (P < 0.05) in dried mullets and Sardinella maderensis , when compared with the raw fish, suggested that protein nitrogen was not lost during drying. It is has been observed that smoking increases protein content in fish due to heat dehydration which concentrates proteins thus increasing the nutritional value of the processed fish product
The moisture content of smoked S.maderensis with drum kiln was 10.22% which is lower than 7.71% for NIOMR kiln. The percentage protein and ash in the S. maderensis smoked with NIOMR kiln was also higher than that of the drum kiln. While the carbohydrate, fibre and fat content of the S.maderensis smoked with drum kiln was higher than that of the NIOMR kiln. The results obtained in the present study agreed with the value ranges recorded by Adebowale et al. [9], in the study of proximate composition of Nigeria smoked catfish
Moreover, Adewoye, and Omotosho [10] mentioned that proximate composition of fish varies with species, body size, season, environmental factors and nutritional status. The increase of the protein content in NIOMR smoking kiln may be due to steady and consistent product dehydration as a result of temperature regulation which concentrated the protein during the heat treatment of the fish, thus increasing the nutritive value of the fish, similar findings was also reported by, Kumolu et al. [11], who compared crude protein levels of Clarias gariepinus dried with local cut drum oven and NSRRI developed smoking. Conversely, Fawole et al. [12], also reported that increase in protein may be attributed to the fact that fish are good source of crude protein and the difference in crude protein between the two kilns could be due to the regularity of temperature and absorption capacity of the fish.
The low ash, carbohydrate, fat, Nitrogen Free Extract (NFE), high protein and moisture content values obtained from the proximate analysis as shown in Table 1 and 2 agreed with other analysis carried out by earlier researchers such as , Kumolu et al. [11], and Adewoye, and Omotosho [10]. The significant increase in protein levels (P < 0.05) in dried mullets and Sardinella maderensis , when compared with the raw fish, suggested that protein nitrogen was not lost during drying. It is has been observed that smoking increases protein content in fish due to heat dehydration which concentrates proteins thus increasing the nutritional value of the processed fish product
Conclusions
L. falcipinnis smoked with NIOMR kiln had an edge over
L.falcipinnis smoked with drum kiln in terms of moisture and
protein content of which fish is consumed for its protein value,
this result is also the same for S. maderensis smoked using NIOMR
and drum kiln respectively. Therefore this result indicates that
the NIOMR kiln enhances the nutritive values of both fish species
than the drum kiln. With the conclusion stated above, I therefore
recommend that; more studies should be carried out on these fish
species as they are economically important.
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