Evaluation of Smoking Process on Proximate Composition of Some Marine Fish Species

This study assessed the effects of smoking on proximate composition of some marine fishes: Ethmalosa fimbriata, Pseudotolithus enlongatus, Mugil cephalus and Lutjanus goreensis. The fishes were purchased from Creek Road Market in Port Harcourt. Four kilograms each of the fish species were used for the analysis in both the fresh and smoked processing using the improved NIOMR kiln. Each of the four fish species were replicated three times. The fish were prepared and placed in the kiln for smoking. The time and weights were recorded attained after smoking was recorded. The Fresh and Smoked fish samples were then analyzed for proximate composition such as moisture content, crude protein, crude fat and total ash using standard methods. Data obtained were subjected to analysis of variance. A decrease in moisture content was observed during smoking and constant weight was obtained within 10-20 hours. An inverse relationship was observed between the moisture and protein content in the smoked fish samples. The crude fat and ash contents in each of the species of the fish samples were significantly (P<0.05) higher in smoked fish samples than the fresh ones. In conclusion, the smoked fish samples recorded higher values for all the nutrients except for the moisture content which was higher in the fresh samples.