Effect of Firewood and Sawdust Smoke on Chemical and Physical Attributes of Clarias p.Meat

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.