Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Article Title: Effect of Processing on the Proximate and Mineral Compositions of Trachurus Trachurus: A Fish Commonly Consumed in Nigeria
by O.T. Adeyemi O.O. Osilesi, F. Onajobi, O. Adebawo, S.O. Oyedemi and A. J. Afolayan

Abstract:
The present study assessed the effect of processing on the sensory qualities, proximate and mineral compositions in the fillet and SHB (skin, head and bone) of Trachurus trachurus. The fish samples were prepared by smoking (wood and coal) or poaching while proximate and mineral analysis was done by standard methods. A sensory quality of the processed fish was conducted via categorical ranking. All processing methods significantly (p<0.05) reduced ash content in the fillet whereas fat content was significantly increased in the SHB. Poaching of SHB recorded highest ash and crude fiber contents of 26.20 +_ 1.80 and 17.33 +_ 0.48 respectively but had no effect on the crude fiber in the fish fillet. Highest protein concentration was obtained for wood smoked fillet and SHB which was lowest in the charcoal smoked fish. Poached fillet had the highest (63.93 +_ 0.02%) moisture content while the least value was obtained in charcoal smoked SHB (7.92 +_ 0.02%). Charcoal smoked of both fish samples had highest percentage in fat content (7.45 - 8.87). The highest value of the major elements in the fillet were obtained in this order K > Ca > Na > Mg while that of SHB was Ca > K > Na > Mg. The trace elements in both samples increased in this order Fe > Zn > Cu > Mn > Cr. Wood and charcoal smoked fish samples were found most palatable by the panelists. The data obtained from this study demonstrated that processed SHB and fillet could be a veritable source of valuable ingredients for human consumption and animal feeds.

Keywords: effect of processing; trachurus trachurus; proximate; mineral; sensory evaluation.

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