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Wood utilization efficiency and acceptability of fried and smoked fish from lake Malawi

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dc.contributor.author Makawa, Zione
dc.contributor.author Kapute, Fanuel
dc.contributor.author Kaunda, E
dc.date.accessioned 2021-07-16T07:36:34Z
dc.date.available 2021-07-16T07:36:34Z
dc.date.issued 2019-03
dc.identifier.citation Makawa, Z., Kaunda, E & Kapute, F. (2019). Wood utilization efficiency and acceptability of fried and smoked fish from lake Malawi. African journal of food, Agriculture, nutrition and development 19(2).DOI: 10.18697/ajfand.85.17205 en_US
dc.identifier.issn 16845374
dc.identifier.uri 10.18697/ajfand.85.17205
dc.identifier.uri 192.168.2.8:8080/xmlui/handle/123456789/189
dc.description.abstract Processing fish and fish products ensures longer shelf life, reduced post-harvest losses, better nutrition and organoleptic qualities, and attracts better market prices. However, traditional smoking, which is a common fish processing method in Malawi, is becoming difficult due to the huge volumes of wood used in the face of rapid loss of forests. Recently, fish processors have also started frying freshly caught fish as a way of processing before sale. This study compared the efficiency of wood utilization between the traditional smoking kiln, the Food and Research Institute smoking kiln (FRISMO), the modified smoking kiln and frying for Engraulicypris sardella and Copadichromis species. The processed fish were tested for consumer acceptability. The amount of wood for smoking Copadichromisspecies was 0.98, 1.24, 1.42 and 1.84 kg/kg of fish processed with the modified, FRISMO, traditional kilns and frying, respectively. These values were, however, not significantly different (P!0.05). More wood (P<0.05) was used in frying E. sardella (5.83 kg/kg) than FRISMO (1.01), modified (0.98) and traditional kilns (1.81). Mean sensory scores of smoked Copadichromis species (7.4±0.2) and E. sardella (7.0±0.2) were higher in the modified kiln (P<0.05) than the FRISMO (6.2±0.2 and 7.3±0.2) and the traditional kiln (7.0±0.2 and 6.1±0.2), respectively. Sensory scores were significantly higher (8.3±0.2) and (7.9±0.2) (P<0.05) for fried Copadichromis species and E. sardella, respectively, than those for the smoking methods (FRISMO (6.2±0.2), modified kiln (7.8±0.2), traditional kiln (7.0±0.2) for E. sardella and FRISMO (7.3±0.2), modified kiln (7.9±0.2), and traditional kiln (6.1±0.2) for Copadichromis species). It is concluded that the modified kiln followed by the FRISMO kiln are more economical in terms of wood use efficiency as compared to frying. Fried fish, however, is highly acceptable by consumers compared to smoked fish. Based on the study results, mass adoption of less wood demanding fish processing methods such as the use of the modified and FRISMO kilns could help in reducing deforestation and should be promoted among fish processors. en_US
dc.language.iso en en_US
dc.publisher African scholary science communications trust en_US
dc.subject Smoking en_US
dc.subject Frying en_US
dc.subject Copadichromis species, en_US
dc.subject Egraulicypris sardella en_US
dc.subject wood usage en_US
dc.title Wood utilization efficiency and acceptability of fried and smoked fish from lake Malawi en_US
dc.type Article en_US


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