Quality Characteristics of Two Freshwater Fishes Smoked under Traditional and Mechanical Methods

Abstract

The study deals with comparison of quality characteristics between two freshwater fishes smoked by two different methods. Two commercially important smoked fish products of Manipur viz., smoked Amblypharyngodon mola and Puntius sophore were collected from the markets of Manipur and assessed the biochemical, microbiological and sensory qualities and were compared with the mechanically smoked A. mola and P. sophore. Moisture content of the mechanically smoked products was less than the market samples. Ash and protein content were more in mechanically smoked samples than market samples. Values of freshness parameters like TVBN, AAN, PV, FFA were less in mechanically smoked products than market products indicating better quality of the former. Bacteriological count was within the acceptable limits and no visible fungal colonies were detected in any of the products. Mechanically smoked products showed better organoleptic characteristics than traditionally smoked products. The study revealed that mechanically smoked fish products were better in all quality aspects for both the fishes in comparison to traditional smoked products of Manipur. So, mechanical method of smoking can be preferred over traditional one