Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

Abstract

There are information gaps in the knowledge of the impacts of traditional techniques of fish preservation used to meet market demands even though there are growing concerns of the effects of these methods of preservation on product forms and qualities. In this study the effects of commonly used preservation techniques of hot smoking and sun-drying on the nutritional composition of Penaeus monodon were investigated. Proximate values varied significantly (P<0.05) except for protein the dominant constituent with an average value of 64%. Stearic acid varied significantly (P<0.05) with lowest values of 2.30% in smoked specimens. Oleic acid was the highest fatty acid thus the predominance of the monounsaturated fatty acids (MUFA) with smoked samples having predominant (P<0.05) values. ω-3/ ω-6 ratios of 7.76, 13.01 and 8.16 in fresh, smoked and sundried were in favour of the omega 3 with EPA (16.95±0.76-18.43±1.01%) being significantly higher (P<0.05) to the DHA (9.36±0.54-11.90±0.27%). Smoked forms had significantly higher values (P<0.05) of alanine, threonine, tyrosine and cysteine. Arginine and histidine were significantly raised (P<0.05) in sundried specimens. Isoleucine, methionine, aspartate, glycine and proline remained highest (P<0.05) in fresh samples. Lysine was limiting in smoked and sundried specimens. Smoked products offered healthiest advantage with the lowest values of saturated fatty acids (25.10%), index of atherogenicity (0.58), index of thrombogenicity (0.20) and bearing in mind goal of reduced coronary heart disease (CHD) in food consumption. This paper offers the first holistic work on nutritional evaluations of the three commonest forms for which Giant tiger shrimps are frequently consumed.

Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (&lt;i&gt;Heterotis niloticus&lt;/i&gt;), a Species of the &lt;i&gt;bonytongue&lt;/i&gt; Fish

“…The observation could be due to reduction in their moisture contents as a result of the drying and smoking processes, which have been noted to result in increase of the dry matters, including protein composing of amino acids. The result of this study was supportive of the finding of Akintola et al [21].…”

“…Yeast and moulds was highest (3.62 log count/g) for the unproccessed sample while the lowest (2.65) was obtained for the hot smoked sample. According to the report of Akintola et al [21], the reduced counts of Pseudomonas and coliforms recorded in the processed samples in the present study, may be attributed to reduced water activity and antimicrobial properties of phenolic compounds known to be associated with drying and smoking respectively. Values are means of three replicated samples; Means with different superscripts across columns are significantly different (P < 0.05).…”

“…In a study, Akintola et al [21] reported increase in the contents of ash, fibre and lipid after subjecting giant tiger shrimp to smoking and sun-drying processes. The authors reported attributed the increase to removal of water during the processes, which may further corroborate the findings of the present study.…”

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

“…However, foods are nowadays smoked for sensory quality rather than for the preservative effect. Yanar et al (2006) reported that the acceptance of smoked fish in developed countries is based primarily on the sensory characteristics it imparts to the product while Akintola et al (2013) confirmed the nutritional qualities and adequacies. In addition to this, smoking enhances preservation due to the dehydrating bactericidal and antioxidant properties of smoke such as phenol derivates, carbonyls, furan derivates, organic acids and their esters (Simko, 2002).…”

Nutritional Value and Consumer Acceptability of Fresh, Sundried and Smoke-Dried Tilapia in Zambia

“…sundried and smoke dried indicated less moisture content than that of sundried, however, these findings are in line with that of Ande et al, (2012) who concluded that there is a great loss of water during the smoking process. According to Shehu et al, (2013), during smoking and sun drying processes, approximately one-quarters and one thirds of moisture is lost, which means that both processes are responsible for the lower moisture values indicated in this study. Furthermore, the study shows a huge variation in dry matter between dried fish samples and the fresh fish, this generally is the material that remains after the removal of water according to Figure 4. …”