Effects of Different Storage Methods on Proximate Compositions of Smoked Marine Fishes

Effects of different preservation methods on the proximate composition of some smoked marine fishes (Ethmalosa fimbriata- Bonga; Pseudotolithus enlongatus- Croaker; Mugil cephalus –Mullet and Lutjanus goreensis –Red Snapper) smoked with Improved NIOMR and Half Drum Kilns were carried out. The fishes were purchased from Creek Road Market in Port Harcourt. Each of the four fish species was randomly assigned to the two kilns in a completely randomized design replicated thrice. The smoked fish samples were stored in three different ways at room temperature, refrigeration and deep freezing. .The Stored fish samples were analyzed for proximate composition such as moisture content, crude protein, crude fat and total ash using standard methods. The results obtained indicated that different storage methods used in this study significantly (p<0.05) affected the level of proximate, composition of the fish with good and acceptable values obtained in the fish preserved under room temperature.