Download complete project materials on Production And Determination Of The Acceptability Of Spiced Smoked Tilapia Fish Through Sensory Evaluation
CHAPTER ONE
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INTRODUCTION
1.1 Background of the Study
Tilapia is the common name for nearly hundred species of cichild fish from the tilapiine cichild tribe. Tilapia are mainly fresh water fish inhabiting in shallow streams, ponds, rivers and lakes. It is also commonly found living in brackish water. Historically, tilapia is an important source of food and income to many people in the developing world.
Tilapia can become a problematic invasive species in warm water habitats such as in Australia but generally not in temperature climate due to their inability to survive in cold water (Nagl, 2001).
Tilapia is the fourth most consumed fish in the United States of America dating back to 2010. The popularity of tilapia came about due to it’s low price, easy preparation and it’s acceptable taste. (Goldman, 2007). Tilapia is one of the several important aquaculture species susceptible to off-flavor. The flavors are not indication of freshness or safely of the fish but they make the products attractive to the potential consumers (Prein, 2001).
Tilapia have very low level of mercury, as they are fast growing and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in the products.
Tilapia are low in saturated fat, calories, carbohydrates and sodium. It is a good source of protein and also contain the micronutrients phosphorous, niacin, selenium, vitamin B12 and potassium (Dominique, 2006).
Some research were conducted and results found showed that tilapia may be farless nutritious than generally believed. The Wake Forest University School of Medicine released a report in 2008 showing that the fish’s omega-3 fatty acid content is often for lower than that of other commonly eaten fish species.
Spiced smoked tilapia fish is a fish that has being cured by smoking. Throughout the history, tilapia fish have been smoked by humans. This was a means of preservation. In more recent time tilapia fish is readily preserved by refrigeration and freezing. The smoking of fish is generally done for the unique taste and flavour imparted by the smoking process (Prein, 2001).
Typically the steps involved in the preparation of spiced smoked tilapia fish are: receiving the raw materials (e.g. tilapia fish) fresh or frozen [thawing if frozen] cleaning, weighing, cutting, brining, drying, smoking, packaging and storage at room temperature.
Texture is an important quality indicator for fish products. Textural properties of fish are mainly determined by touching the levels of the softness or hardness on the fish surface. This is normaly done through the sensory evaluation.
1.2 Significance of the Study
This project is to produce and determine the acceptability of spiced smoked tilapia fish through sensory evaluation. This study will provide the opportunity to compare the product with the existing ones in our various local and international markets.
The research will enable one to know the optional smoking time for processing of spiced smoked tilapia fish as fish tissue is more perishable than that of animals, but tilapia fish, has a harder skin than that of other fishes.
1.3 Aim
The aim of the study is production of spiced smoked tilapia and the specific objectives are:
1. To produce spiced smoked tilapia fish.
2. To determine the acceptability of the products through sensory evaluation.
3. To compare the products with the existing ones in the market.
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