Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia

Felix Adom Telfer; Paul Goddey Gablah; Henry Afealetey; Maxwell Takyi; Gloria Asare

doi:doi:10.11648/j.ijfet.20190301.12

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Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia

Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare

Published in International Journal of Food Engineering and Technology (Volume 3, Issue 1)

Received: 31 December 2018 Accepted: 28 March 2019 Published: 22 April 2019

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Abstract

The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.

Published in	International Journal of Food Engineering and Technology (Volume 3, Issue 1)
DOI	10.11648/j.ijfet.20190301.12
Page(s)	8-12
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Consumption, Liquid Smoking, Flavour, Tilapia, Modern Fish, Sensory Control

References

[1]	Salonen. K., Sarvala. J. (1995). Field manual for determination of chlorophyll and primary production inlake Tanganyika. research FAO/FINNIDA. Research for the management of fishies on lake Tanganyika. GCP/RAF/27/FN/18(EN):27pp.
[2]	Harris, W. S., Mozaffarian, D., Lefevre, M. Toner, C. D., Colombo, J., Cunnane, S. C., Holden, J. M., Klurfeld, D. M., Morris, M. C. & Whelan, J. 2009. Towards establishing dietary reference intakes for eicosapentaenoic anddocosahexaenoic acids. Journal of Nutrition, 139:804–819.
[3]	Maga, J. (1988). Smoke in Food Processing. Boca Raton, Florida: CRC Press, Inc.
[4]	Kenneth. S, Hilderbrand, Jr. Quick Determination of Water Phase Salt Content of Smoked Fish. ORESU-I-00-003 (was Special Report 883) Revised November 21, 2000.
[5]	Hattula, T., Elfving, K., Mroueh, U., and Luoma, T. (2001). Use of Liquid Smoke Flavouring as an Alternativeto Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchusmykiss). Lebensmittel-Wissenschaft und-Techologies, 34, 521-525.
[6]	Cardinal, M., Knockaert, C., Torrissen, O., Sigurgisladottir, S., Morkore, T., Thomassen, M., &Vallet, J. L. (2001). Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmosalar). Food Research International 34(6): 537-550.
[7]	Huong, D. T. (2013). The effect of smoking methods on the quality of smoked mackerel. Final Project. Reykjavik: United Nations University Fisheries Training Programme.
[8]	Daramola, J. A.; Fasakin, E. A. and Adeparusi, E. O., (2007). Changes In Physicochemical And Sensory Characteristics Of Smoke-Dried Fish Species Stored At Ambient Temperature, African Journal of Food Agriculture Nutrition and Development, 7, 6.
[9]	Pace, R. D., Plahar, W. A, and Lu, J. Y., (1989). Status of Traditional Food Preservation Methods for Selected Ghanaian Foods. Food Reviews International, 3(1), 1-12.
[10]	FAO, (2001). Example of successful in agriculture and rural development in the south. Sharing innovative experience 5, 240-254.

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APA Style

Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare. (2019). Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia. International Journal of Food Engineering and Technology, 3(1), 8-12. https://doi.org/10.11648/j.ijfet.20190301.12

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ACS Style

Felix Adom Telfer; Paul Goddey Gablah; Henry Afealetey; Maxwell Takyi; Gloria Asare. Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia. Int. J. Food Eng. Technol. 2019, 3(1), 8-12. doi: 10.11648/j.ijfet.20190301.12

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AMA Style

Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare. Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia. Int J Food Eng Technol. 2019;3(1):8-12. doi: 10.11648/j.ijfet.20190301.12

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@article{10.11648/j.ijfet.20190301.12,
  author = {Felix Adom Telfer and Paul Goddey Gablah and Henry Afealetey and Maxwell Takyi and Gloria Asare},
  title = {Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {1},
  pages = {8-12},
  doi = {10.11648/j.ijfet.20190301.12},
  url = {https://doi.org/10.11648/j.ijfet.20190301.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190301.12},
  abstract = {The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.},
 year = {2019}
}

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TY  - JOUR
T1  - Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia
AU  - Felix Adom Telfer
AU  - Paul Goddey Gablah
AU  - Henry Afealetey
AU  - Maxwell Takyi
AU  - Gloria Asare
Y1  - 2019/04/22
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190301.12
DO  - 10.11648/j.ijfet.20190301.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 8
EP  - 12
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190301.12
AB  - The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.
VL  - 3
IS  - 1
ER  -

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Author Information

Felix Adom Telfer

Department of Food Processing Engineering, University of Ghana, Legon, Accra, Ghana
Paul Goddey Gablah

Department of Research and Innovation, Accra Technical University, Accra, Ghana
Henry Afealetey

Science Laboratory Department, Accra Technical University, Accra, Ghana
Maxwell Takyi

Science Laboratory Department, Accra Technical University, Accra, Ghana
Gloria Asare

Purchasing and Supply Department, Accra Technical University, Accra, Ghana

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APA Style

Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare. (2019). Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia. International Journal of Food Engineering and Technology, 3(1), 8-12. https://doi.org/10.11648/j.ijfet.20190301.12

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ACS Style

Felix Adom Telfer; Paul Goddey Gablah; Henry Afealetey; Maxwell Takyi; Gloria Asare. Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia. Int. J. Food Eng. Technol. 2019, 3(1), 8-12. doi: 10.11648/j.ijfet.20190301.12

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AMA Style

Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare. Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia. Int J Food Eng Technol. 2019;3(1):8-12. doi: 10.11648/j.ijfet.20190301.12

Copy | Download

@article{10.11648/j.ijfet.20190301.12,
  author = {Felix Adom Telfer and Paul Goddey Gablah and Henry Afealetey and Maxwell Takyi and Gloria Asare},
  title = {Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {1},
  pages = {8-12},
  doi = {10.11648/j.ijfet.20190301.12},
  url = {https://doi.org/10.11648/j.ijfet.20190301.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190301.12},
  abstract = {The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.},
 year = {2019}
}

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TY  - JOUR
T1  - Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia
AU  - Felix Adom Telfer
AU  - Paul Goddey Gablah
AU  - Henry Afealetey
AU  - Maxwell Takyi
AU  - Gloria Asare
Y1  - 2019/04/22
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190301.12
DO  - 10.11648/j.ijfet.20190301.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 8
EP  - 12
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190301.12
AB  - The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.
VL  - 3
IS  - 1
ER  -

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