Abstract

Effects of smoke-drying temperatures and duration of drying on the quality of Nile tilapia (Oreochromis niloticus) samples were investigated by smoke–drying Tilapia fish under three different temperatures (50, 60 and 70°C) and three drying times (5, 10 and 15 h) using modified drum kiln dryer. The proximate compositions of the fresh and dried fish were evaluated and the sensory evaluation of the organoleptic parameters was assessed. The drying temperatures and duration of drying have different effects on the quality of the smoke-dried fish. The moisture contents of the samples were reduced from the initial value of 75.11% to average safe storage values of 15.30 and 17.95% after smoke-drying at 60°C for 15 h and at 70°C for 10 h, respectively. The results showed that the crude protein, crude fibre, crude lipid and ash contents of the dried fish generally increased from the initial values as the moisture content decreased. It can be concluded from the results of this study that the best smoked fish with good quality parameters in terms of nutrient and organoleptic parameters were the products dried at 60°C for 15 h and 70°C for 10 h.

Key words: Fish, smoke-drying, drying temperatures, drying time, proximate composition, organoleptic parameters.