Effect of traditional storage on the quality of smoked anchovy (Anchoa guineensis) at Akplabanya

Abstract

The different techniques used for the traditional storage of smoked anchovies by artisanal fish processors at Akplabanya (a coastal fishing village near Ada, in the Greater Accra Region of Ghana) were studied, and the major structural features, material requirements and methods of construction were determined. One prototype traditional storage structure was constructed in the village. Freshly smoked anchovies (Anchoa guineensis) were stored the traditional way and samples taken at 0 and 3 month intervals to determine the microbial, mycotoxicological, physical, chemical and sensory characteristics. Changes in the environmental conditions in the storage were monitored with a Telog temperature/humidity recorder. Three major types of smoked anchovy storage structures were identified. These include: (a) the round oven storage structure, (b) the sea-sand platform storage structure, and (c) the fenced yard structure. In general, all the structures are built with mainly locally available materials; and the choice of any of the three depends on factors such as capital input available and the volume of smoked fish to be stored. The duration of storage depends, to a large extent, on the period of time the processor can afford to lock up the capital invested. It also depends on the demand and current market value. Generally however, such traditional storage is undertaken for a period ranging between four and seven months. Average storage temperature increased by about 10ᵒC within the first one month and thence dropped to about 40ᵒC. The humidity in the structure on the other hand, decreased sharply from an initial value of 48.0% to as low as 28.5% at the end of the first month of storage. This low humidity level was maintained in the structure for the rest of the storage period. The moisture content of samples did not change with storage time. The physical characteristics and sensory attributes therefore remained unchanged. There was only a slight increase in the score for chewiness of the stored products. Storage yield in terms of overall physical damage was 91%. Proteolytic, lipolytic and microbial deterioration was minimal. In general, the microbial loads for the smoked fish were low, being about 700 bacterial counts per gram. Microorganisms isolated were Rhizopus, Aspergillus spp., Micrococci, and Bacillus sp. Coliforms as well as faecal coli and pathogenic microorganisms were absent from both whole fish and the edible portions of the smoked anchovies; a good indication of hygienic processing and storage conditions. The stored fish samples were also negative for aflatoxin B₁, B₂, G₁, and G₂