Abstract:
The Aim of this study is to compare the proximate chemical
composition and sensory evaluation of Clarias sp smoked fresh and dried
with firewood and sawdust using traditional kiln using Teak (Cordia
Africana) as source of energy.
20 kg of fresh Clarias sp fish were collected from Elmawarda Fish
Market, Omdurman, and these fish were in the range of 26 – 36 cm in length
and 140 – 350 gm in weight. The fish were divided into two main groups
fresh and dried and this main groups divided into subgroups one smoked
using firewood and the other using sawdust.
After approximate chemical analysis and sensory evaluation were done,
the study revealed that no significant difference (p > 0.05) in moisture
content, protein content, fat content, ash content and NFE content of fish
studied.
Also in case of sensory evaluation of the smoked product, the fish
smoked with firewood give better overall acceptability.
More results could be obtains if there is enough time in future Research
using this method of preservation.
