Organoleptic Characteristics and Eating Acceptability of Traditionally Smoke-dried Tilapias Using Four Different Heat Sources
Abstract
This study evaluated the organoleptic characteristics and eating acceptability of traditionally smoked-dried Tilapia fish species, Oreochromis mossambicus (Saltwater) and Oreochromis niloticus (Freshwater) using four locally available fuel wood types: Mahogany (Khaya ivorensis), African Pear (Klainedoxa gabonensis), Abura (Mitragyna ciliata), and Cotton Tree (Ceiba pentandra). Fish samples were smoke-dried and the organoleptic characteristics were evaluated by a 28-member untrained taste panel for aroma, taste, texture, appearance and eating acceptance using a seven-point hedonic scale. The organoleptic attribute results showed differences in sensory attributes for O. mossambicus, with Mahogany and Abura imparting the most favourable qualities across all parameters studied. Whereas, in O. niloticus, there was no statistical difference in all sensory parameters studied. But Mahogany generally had higher ratings than other heat sources used. In the general eating quality acceptability, Mahogany consistently emerged as the most effective wood, enhancing multiple sensory attributes and achieving higher acceptance among the heat sources used. The study concludes that hardwoods, particularly Mahogany and Abura, improve the sensory attributes and consumer preference of smoke-dried Tilapia, offering practical guidance for fish processors seeking to enhance product quality and market value in Nigeria.