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IMPACT OF SMOKING METHODS AND FISH VARIETIES ON AMINO ACID, VITAMIN, AND MINERAL PROFILES IN SMOKED FISH
Abstract:
This study assessed the impact of smoking methods and fish types on the amino acid, vitamin, and mineral profiles of smoked fish. We collected forty samples from five different fish types (Guinean barracuda, Spotted tilapia, Bonga shad, Nigerian tongue sole, and Silver catfish) from twenty processing centers in Lagos State. These samples were then divided into two batches and smoked using traditional drum and modern kiln methods. Subsequently, we analyzed the amino acids, vitamins, and minerals in the smoked fish products.
Our results revealed that for drum-smoked fish, amino acid concentrations (in g/100 g crude protein) for lysine, arginine, and leucine ranged from 7.47 to 7.83, 6.27 to 6.54, and 7.32 to 7.68, respectively. Similarly, non-essential amino acids like glutamic acid, aspartic acid, and glycine were in the range of 14.19 to 14.52, 9.62 to 9.81, and 7.01 to 7.42, respectively. Kiln-smoked fish samples exhibited comparable results, albeit with slightly higher values than drum-smoked fish samples.
In conclusion, our study found that the smoking method did not significantly affect the amino acid composition of smoked fish samples. However, the type of fish had a notable impact. Additionally, smoking method significantly influenced vitamin contents, likely due to the smoking temperature’s impact on heat-labile vitamins. Consequently, the high amino acid content in smoked fish could serve as a valuable supplement to address protein deficiencies in plant-based diets, particularly in developing countries. This suggests that a mixed diet incorporating these proteins could optimize nutrition for better overall health, especially in vulnerable groups such as children.
IMPACT OF SMOKING METHODS AND FISH VARIETIES ON AMINO ACID, VITAMIN, AND MINERAL PROFILES IN SMOKED FISH. GET MORE FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
