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September 10, 2025Asian Journal of Fisheries and Aquatic ResearchOpen Access

Sensory Evaluation and Proximate Quality of Smoked Bonytongue Fish (Heterotis niloticus Cuvier, 1829) Treated with Different Seasonings from North Eastern Nigeria

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Authors

AUAhmad UmarANA. NasirAGA Garba

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Overview

Experiment evaluates sensory and proximate quality of Heterotis niloticus in Northeastern Nigeria, suggesting garlic and ginger enhance quality and shelf life.

Key Points

  • Garlic treatment yielded the highest sensory acceptability at 7.60, while control fish scored 5.00.
  • Garlic and ginger treatments reduced moisture content to about 28.90% and 28.60%, enhancing shelf life.
  • Salt treatment resulted in the highest protein content at 48.30%, supporting nutritional benefits.
  • Natural seasonings improve smoked fish quality, suggesting training and policy support for fish processors.

Cite This Study

Umar et al. (2025) studied this question.

synapsesocial.com/papers/68c1d9a154b1d3bfb60fbce4https://doi.org/10.9734/ajfar/2025/v27i9988
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