A survey on traditional fish smoking in Lagos State, Nigeria

Adeyeye, Samuel Ayofemi Olalekan; Oyewole, O. B.; Obadina, Adewale O.; Omemu, A. M.; Oyedele, Hakeem; Adeogun, S. O.

doi:10.5897/ajfs2014.1216

Cited by 10 publications

(8 citation statements)

References 4 publications

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“…Major results indicated that about 13.3% of the respondents used extended drum oven, 17% galvanized iron sheet, 51% used black clay oven, 31% used red clay, 40% used brick kiln. This result is not in conformity with Adeyeye et al (2005) who cited that majority of fish processors uses full drum in drying their fish. Table 6 revealed sources of energy used by the women in smoking their fish in the study area.…”

Section: Methods Of Processingcontrasting

confidence: 82%

Women participation in fish processing and packaging in rural communities of Delta State, Nigeria

Anyim¹,

Odoemelam²,

Okorie³

2021

J. Agric. Ext. Rural Dev

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The study investigated women participation in fish processing and packaging in Delta State, Nigeria. Multi stage sampling procedure was used in the selection of 180 respondents for the study. Data for the study was collected using structured questionnaire, focus group discussion and participatory observation. Data collected were analyzed using simple descriptive statistics, mean scores and inferential statistics. The result indicated that majority of the women were married (57%) and literate with few having non-formal education (38%). The result further indicated that the three major processing methods used by the women to include hot smoking (57%), air drying (25%), and salting (19.4%). Packaging methods include baskets (47.2%), paper cartons (37.2%), jute bags (46.0%) and palm rope (58.0%) used in tying staked fish. The probit regression analysis on socioeconomic factors affecting participation of women in fish processing and packaging indicated that age (0.00642***), education (0.00256**), income (0.3609**), access to credit (0.00068**), household size (0.2475**) and access to market (0.03150**) are all positive and significantly related to participation of women in fish processing and packaging. The study recommends the formation of cooperative societies among themselves to ease off some of the problems they encountered in their enterprise.

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Section: Methods Of Processingcontrasting

confidence: 82%

Women participation in fish processing and packaging in rural communities of Delta State, Nigeria

Anyim¹,

Odoemelam²,

Okorie³

2021

J. Agric. Ext. Rural Dev

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“…Concerning performance of the two technologies; chorkor effectively reduced moisture to 10 and 15%, 15 and 17% for M. caschive and O. niloticus smoked using pit, respectively. In line with other studies (Adeyeye et al, 2015;Omodara et al, 2016;Katola and Kapute, 2017;Olukayode and Paulina, 2017), chorkor is an efficient technology for reducing moisture in fish muscle. Effective removal of moisture is attributed to heat concentration linked with the construction materials and enclosed characteristics of chorkor oven.…”

Section: Proximate Chemical Composition Of M Caschive and O Niloticussupporting

confidence: 85%

Effect of smoking technologies on nutritional values and concentration levels of polycyclic aromatic hydrocarbons in smoked fish (Mormyrus caschive and Oreochromis niloticus) of Terekeka, South Sudan

Borodi¹,

Akoll²,

Masette³

et al. 2022

Afr. J. Food Sci.

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Effect of smoking technologies on nutritional quality and concentration levels of polycyclic aromatic hydrocarbons (PAHs) in Mormyrus caschive and Oreochromis niloticus were determined to enable adoption and utilization of suitable facility that maintains good quality for sustainable supply of nutritious fish products in South Sudan. A total of 72 fresh M. caschive and O. niloticus were purchased, of which 24 were iced for reference and the other 48 were divided into two groups for pit and chorkor smoking. Experimental smoking of fish samples was conducted twice in a randomized design. Fish samples were analyzed for nutritional values using standard methods of the association of official analytical chemists and levels of PAHs using gas chromatography-mass spectrometry. Results revealed; the two smoking methods concentrated crude protein, fat and ash contents. However, fish smoked using chorkor had significantly higher nutritional values than fish smoked using pit kiln. About seven types of PAHs comprising of low and medium molecular weight were recorded from the two smoked fish species. Naphthalene and fluorene were the two dominant PAHs with fish smoked using pit kiln having significantly higher concentration levels of naphthalene (5.86±4.16 µg/kg) and fluorene (3.83±0.10 µg/kg) than fish smoked using chorkor oven. The study concluded that chorkor oven has better quality smoked fish than pit. Hence, its utilization and adoption for artisanal fisheries in South Sudan is recommended.

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“…The commonly used smoking technique in Lagos, Nigeria is the 44-gallon drum kiln (Adeyeye et al, 2015) (NIOMR, 2016).…”

Section: Introductionmentioning

confidence: 99%

Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (<i>Clarias gariepinus</i>)

Salaudeen¹,

Osibona²

2018

Ife Journal of Science

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Microbial spoilage is one of the causes of quality deterioration of smoked catfish during storage. The impact of smoking techniques and storage conditions on the quality of smoked catfish were determined. Smoked dried catfish were produced using traditional smoking kiln (44-gallon drum kiln) and an improved smoking kiln from Nigerian Institute for Oceanography and Marine Research (NIOMR). The smoked dried catfish were packed in ° °°p olythene bags and stored at ambient (30 ±3 C), refrigerated (4 ±1 C) or frozen at (-18±2 C) for 12 weeks. The moisture content and acidity (pH) of the smoked fish products fluctuated during the storage period. Smoking reduced the total viable count (TVC) of the microorganisms significantly (P<0.05) from 5.71 to between 3.18 and 3.93 log CFU/g for traditionally smoked and improved kiln smoked fish samples respectively. The microbial total viable count (TVC) of the stored smoked fish products increased as the storage period increased, the frozen stored smoked fish products had the highest TVC followed by the refrigerated stored smoked fish products and the ambient stored smoked fish products had the least TVC but there was no significant difference (P>0.05) th among the storage conditions studied. The stored smoked fish products were acceptable up to 8 week storage period based on microbial load. Gram negative organisms, Pseudomonas sp. and Aeromonas sp. were the bacteria identified while Penicillium sp. and Aspergillus niger were the fungi identified in the smoked fish products during the storage period. Microbial safety and shelf life of stored smoked catfish depends on the smoking technique adopted, storage condition and duration of storage.

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A survey on traditional fish smoking in Lagos State, Nigeria

Cited by 10 publications

References 4 publications

Women participation in fish processing and packaging in rural communities of Delta State, Nigeria

Women participation in fish processing and packaging in rural communities of Delta State, Nigeria

Effect of smoking technologies on nutritional values and concentration levels of polycyclic aromatic hydrocarbons in smoked fish (Mormyrus caschive and Oreochromis niloticus) of Terekeka, South Sudan

Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (<i>Clarias gariepinus</i>)

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