On-site evaluation of improved traditional smoked fish storage techniques in selected fish processing communities

Abstract

Two sets of improved smoked fish storage structures were constructed and installed at Akplabanya with slight modifications to suit the prevailing conditions in terms of material availability and environmental conditions. Freshly smoked anchovies were stored in the structures for a period of six months with previously programmed temperature and humidity recorders to monitor the environmental changes both inside the structures and in the area during the test storage period. Samples of the freshly smoked and stored anchovies (Anchoa guineensis) were taken and analyzed for their physical, chemical, microbiological and sensory characteristics before storage. The improved technique was adequately demonstrated to be effective in preserving smoked anchovies against deterioration under the prevailing rural storage enhanced quality preservation. Proteolytic, lipolytic and conditions. A yield of over 93% was realized after six months of storage. A 3% decrease in the moisture content of samples during microbial deterioration was minimal. Fat acidity increased from 2.05 to a maximum value of 3.11 mg KOH/g while Total Volatile Base Nitrogen increased by about 30% of the original value of 118.5 mg N/lOOg. Similar slight increases were also observed in the Non-Protein Nitrogen values which were initially about 2.03g N/lOOg sample. Increase in protein breakdown products was greater in samples stored in the upper storage boxes than in those stored in the bottom storage boxes. Flavour, aroma and brittleness did not change during storage, but the samples became slightly harder, tougher and darker in colour after six months in storage. Microbial loads in both freshly smoked and stored products were low