African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria

Adeyeye, S. A. O*
  • Adeyeye, S. A. O*
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
  • Google Scholar
Oyewole, O. B.
  • Oyewole, O. B.
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
  • Google Scholar
Obadina, A. O.
  • Obadina, A. O.
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
  • Google Scholar
Omemu, A. M.
  • Omemu, A. M.
  • Department of Hospitality and Tourism Management, Federal University of Agriculture, Abeokuta, Nigeria.
  • Google Scholar


  •  Received: 12 December 2014
  •  Accepted: 18 March 2015
  •  Published: 30 April 2015

References

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Ahmed A, Dodo A, Bouba AM, Clement S, Dzudie T (2011) Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon. J. Anim. Vet. Adv. 10(3):301-306.
Crossref
 
AOAC International (2000). Official Methods of Analysis, 20th ed. AOAC International, Gaithersburg, MD.
 
Beltran A, Moral A (1991). Changes in fatty acid composition of fresh and frozen sardine (Sardinella pilchardus) during smoking. Food Chem. 42:99-109.
Crossref
 
Béné C, Heck S (2005). Fish and food security in Africa. World Fish Centre 28(3/4):8.
 
Calhoun CM, Gaebler DM, Mandingo RW (1999) Storage stability of ground pork containing meat from an advanced meat recovery system. J. Food Sci. 64:69-75.
Crossref
 
Crapo C (2011) Smoking Fish at Home. The University of Alaska, Fairbanks Cooperative Extension Service programs. pp.1- 4
 
da Silva LVA (2002). Hazard Analysis Critical Control Point (HACCP), Microbial Safety, and Shelf Life of Smoked Blue Catfish (Ictalurus furcatus). A Master of Science in Food Science Thesis, the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College.
 
da Silva LVA, Prinyawiwatkul W, King JM, No HK, Bankston JD Jr, Ge B (2008). Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage. Food Microbiol. 25(8):958-63.
Crossref
 
Eyo AA (2001). Fish processing technology in the tropics. University of Ilorin press, Nigeria. 403pp. ISSN 978 1770457
 
Goktepe I, Moody MW (1998). Effect of modified atmosphere package on the quality of smoked catfish. J. Muscle Foods 9:375-389.
Crossref
 
Ikutegbe V, Sikoki F (2014). Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets. Food Chem. 161:332-336.
Crossref
 
Mafimisebi T (2012). Comparative analysis of fresh and dried fish consumption in rural and urban households in Ondo State, Nigeria. In: Visible possibilities: The economics of sustainable fisheries, aquaculture and seafood trade: Proceedings of the sixteenth biennial conference of the international institute of fisheries economics and trade, July 16–20, Dar es Salaam, Tanzania. Tanzania Proceedings. International Institute of Fisheries Economics & Trade (IIFET), Corvalli.
 
Nwachukwu VN, Madubuko CU (2013). Microflora Associated With Processing and Storage of the White Catfish (Chrysichthys nigrodigitatus). J. Fish. Aquat. Sci. 8:108-114.
Crossref
 
Omojowo FS, Raji, A (2010). Assessment of the use of sodium benzoate on the safety and shelf life of smoked tilapia. New York Sci. J. 3:6.
 
Swastawati F (2008). Quality and safety of smoked catfish (Aries talassinus) using paddy chaff and coconut shell liquid smoke. J. Coast. Dev. 12(1):47-55.