RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of oven drying and smoking on the nutritional composition of Atlantic mackerel (Scomber scombrus)
https://doi.org/10.31248/RJFSN2025.197 | Article Number: 06F9E1182 | Vol.10 (2) - April 2025
Received Date: 04 March 2025 | Accepted Date: 06 April 2025 | Published Date: 30 April 2025
Authors: Johnson, E. I. , Ekerette, E. E. , Nangah, L. P. , Etukudo, O. M.* , Umoren, U. G. and Benedict, J. S.
Keywords: fish, proximate, processing, smoking, mackerel, oven dried
Fish is a vital source of essential nutrients, offering a healthier protein due to its lower saturated fat and higher omega-3 fatty acid content. The study evaluates the effect of oven drying and smoking as processing techniques on the nutritional composition of Atlantic mackerel (Scomber scombrus), specifically, the moisture, crude protein, crude fat, ash, carbohydrate content and energy. Proximate analysis revealed significant differences (p<0.05) between the two methods. Oven-dried fish had a higher dry matter content (90.97%) compared to smoked fish (88.51%), while moisture content was significantly lower in oven-dried fish (9.03%) than in smoked fish (11.49%). Crude protein (35.37%), crude fat (35.37%), and carbohydrate content (30.22%) were significantly higher in smoked fish than in oven-dried fish (31.22%, 31.22%, and 27.08%, respectively). Conversely, oven drying resulted in significantly higher crude fibre (2.43%), ether extract (29.63%), and ash content (0.61%) compared to smoking (1.46%, 21.21%, and 0.25%, respectively). The energy content was also higher in oven-dried fish (499.86 kcal) than in smoked fish (453.27 kcal). The study concluded that both processing techniques preserve nutrients with different advantages. Oven drying is more effective in retaining dry matter, fibre, ether extract, ash, and energy, making it suitable for prolonged storage. While smoking better preserves protein and fat, enhancing flavour and making it ideal for immediate consumption. Selection of the appropriate processing method should therefore align with the intended use of the fish. Future studies should explore the impact of these techniques on sensory attributes, storage stability, and consumer preferences.
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