Abstract:
This study dealt with the effect of hot smoke curing by using two type of hard wood (Acacia seyal and Citrus lemon) on the total viable counts bacteria (TVC) Physico ـ chemical composition and sensory evaluation of two species of fresh water fish (Gymnarchus niloticus and Clarias lazera) were purchase10kg to any species from Khartoum Center Market. Brining in salt (5%). This study was analysis in lab of University of Alzaim Alazhari, Collage of Agriculture Department of Food Science and Technology.
The total viable counts bacteria in fresh fish used as raw material (Gymnarchus niloticus and Clarias Lazera) were 2.8x〖10〗^5cfu\g &2.4x〖10〗^5cfu\g respectively. The bacteria were isolated before and after smoking was Staphylococcus aurous.
There was no significant difference (P<0.05) between color of smoked (Gymnarchus niloticus and Clarias lazera) by use (Acacia seyal and Citrus lemon) under colour test using a Hunter lab colorimeter, while there is significant difference (P<0.05) between fresh and smoked.
Highly significant difference (P<0.05) were observed on the proximate composition between fresh and smoking by two types of wood (Acacia seyal and Citrus lemon), the percentage of total protein, lipid and ash contents increased due to decrease in moisture contents at the range of Gymnarchus niloticus (64.3±0.183 to 62.4±1.105) and Clarias lazera (64.15 ±0.130 to54.42 ±0.173) smoked by (Acacia seyal and Citrus lemon) respectively.
With respect to the quality of the products related to colour, taste, texture and flavour, significant difference (P<0.05) in the parameter measured was observed, generally the C.lazera treated by Citrus lemon appeared to be the most acceptable of all the products.
