AMERICAN JOURNAL OF FOOD AND NUTRITION

Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2013.3.2.73.82

2013, ScienceHu, http://www.scihub.org/AJFN

Effect of traditional fish processing methods on the proximate

composition of red fish stored under ambient room conditions
1

Holma, K. Ayinsa, and 1B.K. Maalekuu*

Department of Horticulture Faculty of Agriculture Kwame Nkrumah University of Science and

Technology Kumasi.* Corresponding author: kbmaalekuu.agric@knust.edu.gh
ABSTRACT
The effects of three different traditional processing methods (smoking, frying and salting) on
proximate composition of red fish stored under ambient room conditions were determined. Fresh
red fish were obtained from Elmina fish market. These were used for the study to determine the
proximate properties of the raw fish, smoked fish, fried fish and salted fish before and after
storage. The parameters studied were moisture, crude protein, crude fat, ash, crude fibre, and
nitrogen-free extract contents. The results indicated that traditional processing methods have
significant effects on the proximate composition of red fish. Mean moisture, crude protein, crude
fat, ash, crude fibre, and nitrogen-free extract contents of the raw fish were 80.0, 72.49, 9.99,
6.00, 1.01, and 0.51 respectively. The changes in all the parameters after processing but before
storage were found to be significant at (P < 0.05) for the three traditional processing methods
studied. After storage under ambient room conditions for 14 days, changes in ash, crude fibre,
nitrogen-free extract, moisture, and crude fat content of the processed fish were found to be
significant (P < 0.05) for the three traditional processing methods studied. Changes in the protein
content were not significant at (P < 0.05) between salted and dried pre-stored and post- stored
red fish. .
Keywords: Traditional fish processing, smoking, frying, salting
INTRODUCTION
In 2002, world total fishery production (excluding
aquatic plants) was reported to be 133.0 million
tonnes, of which 41.9 million tonnes from aquaculture
practices. World capture fisheries production
amounted to 93.2 million tonnes, representing a slight
increase of 0.4% compared to that of 2001
(Vannuccini, 2004).
In Africa, some 5 percent of the population, about 35
million people, depend wholly or partly on the
fisheries sector, mostly artisanal fisheries, for their
livelihood (FAO, 2001). In Ghana, the fisheries sector
contributes 3% of the national GDP. It is estimated
that about 2 million Ghanaians comprising 860,000
females and 1,140,000 males are employed or
dependent on activities in the sector (extrapolation
from GSS, 2002). Fish is one of Ghanas most
important
non-traditional
export
commodities.
Nevertheless, Ghana is a net importer of fish since
domestic fish supplies; continue to fall short of
meeting total domestic demand. About 75% of the
total domestic production of fish is consumed locally
with marine fish accounting for nearly 80% of the fish
production. Most of the artisanal landings are
consumed within the country but they do not meet the
demand for fish.

Fish is an important component in the diets of many

Ghanaians. It is a good source of protein; fish
constitute the major source of animal protein intake in
Ghana. It is estimated that 60% of the total animal
protein requirement in the Ghanaian diet comes from
fish. Fish is also an important source iron, calcium,
iodine, potassium, vitamin A, vitamin B2, vitamin B6,
poly-unsaturated fatty acids, other minerals, vitamins,
micronutrients (USDA, 2002). Fish is consumed by
the majority of people in Ghana from the rural poor to
the urban rich. With a population of about 20 million
people, the average per capita fish consumption is 27
kg per annum, which is higher than the worlds
average of 13 kg (Nti et al., 2002, Antwi,
2006).Though fishing is done on a continuous basis
in Ghana, a noticeable and significant bumper
harvest occurs around the seasonal herring catch
from July to September each year. Hence to ensure
the availability of fish throughout the year, especially
during the lean season, it is essential to process the
fish to preserve it in appreciable quantities in good
condition until its use is required (FAO, 2001).
One of the constraints to such an attainment aside
seasonality of fish food, is the fact that, in general,
fish is made up of 70-84 percent water, 15-24 percent
protein, 0.1-22 percent fat and 1-2 percent minerals.

Am. J. Food. Nutr, 2013, 3(3): 73-82

Taking note of the moisture content, fish is extremely

perishable. Fish is highly susceptible to deterioration
without any preservative or processing measures and
immediately a fish dies, a number of physiological
and microbial deterioration set in and thereby
degrade the fish (Davies and Davies, 2009). It has
been estimated that in the high ambient temperatures
of the tropics, for which Ghana is a part, fish spoils
within 12-20 hours of being caught, depending on
species and size hence a considerable proportion of
the landed catch is processed to preserve most of
their catch by artisanal methods (FAO, 2001).

The objective of this study is to investigate the

proximate quality changes of a traditionally smoked,
fried and salted red fish at ambient conditions.
Specific Objectives include: To determine the
proximate composition of raw unprocessed fresh red
fish, smoked, fried and salted red fish and to
determine the effect of processing and storing red fish
under ambient conditions for 14 days on the
proximate composition.
MATERIALS AND METHODS
Location and Duration: The experiment was
conducted in a laboratory at the department of
Horticulture and at the fisheries laboratory at the
Faculty of Renewable Natural Resources at KNUST
in Kumasi. The experiment lasted for a month and a
half.

Ghanaian artisans employ various traditional methods

to preserve and process fish for consumption and
storage. These methods include smoking, drying,
salting, frying and fermenting sun-drying, grilling and
frying, and various combinations of these. The
predominant type of fishery product in any particular
country is, however, closely related to the food habits
and purchasing power of the population. Specific
types of fishery products are best suited as the local
staple food. Furthermore, due to the lack of a good
transport infrastructure for the transportation of fresh
fish to remote towns and villages, cured fish is the
most convenient form in which fish can be sent to
such areas. Smoking is the most widely practiced
method. Practically all species of fish available in the
country can be smoked and it has been estimated
that 70-80 percent of the domestic marine and
freshwater catch is consumed in smoked form (FAO,
1992, 2001).

Experimental material and source of material

The experimental material used for the experiment
was red fish and this was obtained from the Elmina
fish market. Twenty-four (24) pieces of the fish were
obtained.
Experimental Layout
PHASE 1- PROCESSING AND PRE STORAGE
The experiment focused on the effect that traditionally
frying, smoking and salting of red fish had on the
proximate composition of the fish.
Experimental material Fresh red fish

On the other hand, some traditional processes in

food preservation may also destroy or remove some
essential nutrients or decrease their digestibility.
Ghanaian traditional food preservation techniques
may exhibit these effects in the quality of the
preserved products (Antwi, 2006).

Treatments: Traditional fish processing methods;

It has been observed that different processing

methods have different effects on the nutritional
compositions of fish. This is because heating,
freezing and exposure to high concentration of salt
lead to chemical and physical changes and therefore
digestibility is increased, due to protein denaturation
protein, but the content of thermolabile compounds
and polyunsaturated fatty acids is often reduced
(Chukwu and Shaba, 2009).

Red fish were purchased at the Elmina beach fish

market. Twenty-four (24) samples of fish were
purchased. These were washed, scales removed and
internal contents removed as well. Of these, six (6)
fish were brought to the Fisheries laboratory of
Faculty of Renewable Natural Resources at KNUST
in Kumasi to be analyzed fresh.

Unprocessed Fresh Red Fish

Red fish processed by smoking
Red fish processed by salting
Red fish processed by frying

On arrival at the laboratory, the fish was allowed to

thaw at room temperature. The fishs bone and flesh
was separated. The fish was then washed until it was
free from blood. Three (3) fish samples were selected
from the six (6) and this was homogenized by
grinding in a porcelain can. 2g of the selected and
homogenized sample was selected to determine

Therefore the quality of fish processed by the various

methods cannot be the same and hence its
subsequent effect on the fishs shelf life also varies.

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dry and wet material according to Olvera-Novoa et

0
al., (1994). Apparatus used Oven, 100-200 C,
Porcelain crucibles, 20-25ml, Dessicator.

moisture, crude fat, crude fibre and 0.5g to determine

crude protein content. After the various analyses, a
sum of the results obtained was subtracted from
100% to obtain the nitrogen free extract
(carbohydrate). This was replicated three (3) times.
This would serve as the control for the experiment.

Procedure: Crucibles which would contain the

samples were weighed empty, using an electronic
balance 20.5g of the fish were weighed and put into
the crucibles. The crucibles were then again weighed
to obtain the value of the crucible containing the
sample. The samples in the crucible were then put
0
into an air oven at 105 C. The samples were then
allowed to dry overnight (i.e. more than 18hours). The
crucibles plus samples were taken out after that and
put in a desiccator to allow them to cool. They were
re-weighed to obtain the value of the dry samples.
The samples were put back into the oven and the
weight checked again every 2hrs until constant
weights of the dry samples were obtained.

The remaining 18 fish, which were not brought to the

laboratory, were given to selected fish processors to
process. The fish were divided into three (3) groups
(6samples each). The first group were smoked, the
second, were salted and dried and the third group
were fried. After thorough processing they were
transported to the laboratory. At the laboratory they
were grounded using a porcelain mortar and pistil.
They were then subjected to the same proximate
analysis as stated above.
Phase 2- Storage and Post-Storage

Calculation

Experimental material- traditional processed red fish.

The remaining processed red fish were stored under
ambient conditions in the horticulture science
laboratory. That is, they were put in an uncovered
container and left in the laboratory for 14 days. After
th
the 14 day they were taken to the laboratory and
prepared for analysis.

Where:
A = weight of clean, dry porcelain crucible (g) B =
weight of porcelain crucible + wet sample (g)
C
=
weight of porcelain crucible + dry sample
(g)

Processing Procedures
Smoking Process: The fish were placed on a metal
net in the cylindrical mud oven. Firewood from varied
trees was used to generate the smoke used to smoke
and cook the fish. The fish were turned at intervals to
ensure uniform smoking and cooking of the fish. The
process took 2 days.

Crude Protein Determination: Analysis was by

Kjeldahl's method, which evaluates the total nitrogen
content of the sample after it has been digested in
sulphuric acid with a mercury or selenium catalyst
(FAO, 1994).
It is usually considered to be the standard method of
determining protein concentration. Because the
Kjeldahls method does not measure the protein
content directly a conversion factor (F) is needed to
convert the measured nitrogen concentration to a
protein concentration. A conversion factor of 6.25
(equivalent to 0.16 g nitrogen per gram of protein) is
used for many applications; however, this is only an
average value. The Kjeldahls method can
conveniently be divided into three steps: digestion,
neutralization and titration.

Frying Process: Frying pan was placed on fire and

oil poured into it. The oil was allowed to heat up and
after that, the fish were put into the fire. After some
time, the fish were turned to fry the other side of the
fish.
Salting Process: Salting was done immediately after
they were scaled, gutted and washed. The salting
was done by placing crude solar salt in the gut cavity
and outside the fish. The fish were arranged in plastic
container, and more salt were sprinkled on the fish.
The salted fish were covered and left for a day. After
salting the fish were removed and spread out to dry in
the sun. Drying lasted for 2 day.

Apparatus used included: Kjeldahls flasks, Digestion

unit, Distillation unit, 250 ml Erlenmeyer flasks, Glass
beads (boiling chips)

Proximate Analysis:

Reagents used included: digestion tablet (K2SO4 and

Se powder), NaOH-Na2SO4 reagent: dissolve 500g
NaOH, and 25g Na2SO4.5H20 in water and dilute to
1litre, Conc. H2SO4, standard HCl or H2SO4, 0.02N,

Moisture Determination: The official method for

moisture determination was used. This method is
based on drying a sample in an oven and determining
moisture content by the weight difference between

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mercuric oxide, reagent grade, paraffin wax, boric

acid (H3BO3) indicator solution, Glass beads

cotton wool was placed at the top to evenly distribute

the solvent as it dropped on the sample during
extraction. After this the sample was placed in the
butt tubes of the Soxhlet extraction apparatus.

Procedure: 0.50g of the fresh fish sample was

weighed and put into a digestion flask containing
50ml distilled water and 10ml of Conc. H2SO4. One
digestion tablet and boiling chips were then added to
the solution in the flask. The flask is placed tilted at
an angle in the digester of the digestion unit, and this
took it to its boiling point and retained it until the
solution was clear. And then further heating continued
for 30 minutes more. The digest was then left to cool.
After cooling the content of the digestion flask was
diluted with 300ml of distilled, de-ionized water and
then its content transferred to the distillation
apparatus.

The extraction then was done with petroleum ether

for about 6 hours without interruption by gently
heating it. The apparatus was then allowed to cool
and then the extraction flask was dismantled and the
ether was evaporated on a steam bath until no odour
of ether remained. After this process the setup was
allowed to cool at room temperature.
The flask was then weighed on the scale. But before
the weighing was done, all dirt and moisture on the
flask were carefully removed so as to obtain a true
value.

When it was cool, 50ml of NaOH-Na2SO4 was added

and then stirred. After this the solution was placed in
the distillation unit immediately. Distillate was
collected in 50ml boric acid in a 250 ml Erlenmeyer
flask until the content of the flask was 200 ml.

Calculation
(A+B) A=B
% ether extract = B/C 100
A= flask weight,
weight

This was then titrated with 0.02N HCl, until a violet

colour appearance indicating an end-point was
observed. Then after that a reagent blank was run
with equal volume of distilled water and the titration
volume subtracted from that of the sample titration
volume.

B= ether extract weight, C= sample

Ash Content Determination: Ash is the inorganic

residue remaining after the water and organic matter
have been removed by heating in the presence of
oxidizing agents, which provides a measure of the
total amount of minerals within a food. Analytical
techniques for providing information about the total
mineral content are based on the fact that the
minerals (the analyte) can be distinguished from all
the other components (the matrix) within a food in
some measurable way. The most widely used
methods are based on the fact that minerals are not
destroyed by heating, and that they have a low
volatility compared to other food components, (FAO,
1994).

Calculations

Crude protein (%) = nitrogen in sample 6.25

Where:
A = Hydrochloric acid used in titration (ml) [ml HCl ml blank], B = normality (N) of standard acid and C =
weight of sample (g)
Crude Fat Determination: Ether extract (Fat)
determination method was used to determine the
crude fat content of the red fish. This was done by
extracting the dry sample with ether. The weight of
the extract was determined after distilling the ether
and weighing the residue. The ether extraction may
be conducted with suitable apparatus such a Soxhlet
or Goldfish extractor. Ether extraction however does
not remove all the fat especially phospholipids or fats
bound to protein

The dry ashing method was used in this experiment.

Apparatus used included muffle furnace, porcelain
crucible, desiccator with magnesium perchlorate
desiccant
Procedure: The ash crucibles were removed from
the oven and placed in the desiccators to cool it
before weighing them. A sample weight of 2.0g was
taken and put into the porcelain crucible. This was
0
then put into the muffle furnace for 2 hours at 600 C.
After the 2 hours, the crucibles were taken out from
the furnace and put into the desiccator to allow them
to cool. When they were cool enough the weight was
taken to determine the ash content.

Apparatus used included Whatman No.2 filter paper,

absorbent cotton wool, soxhlet apparatus.
Procedure: The sample was put into a filter paper
which had been folded in a manner to hold the
sample intact. A second filter paper was wrapped it.
This was left open at the top like a thimble. A piece of

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Calculation
(A+B) A = B
(A+C) A = C
%Ash = C/B 100

about 15ml of 95% ethanol and then dry the crucible

0
and its content at 110 C to constant weight. Then
cool in a desiccator and weigh. Weight loss gives the
crude fibre content.
Calculation

A= crucible weight B= sample weight C= ash weight.

% Crude fibre= (A-B)/C 100

Crude Fibre Content: Apparatus used included

condenser, digestion flask- 700ml Erlenmeyer flask,
linen cloth (or filtering cloth of such character that no
appreciable solid matter passes through when
filtration is rapid), air-tight sample containers, muffle
furnace, Gooch crucible.

A= weight of dry crucible and sample, B= weight of

incinerated crucible and ash, C= sample weight
Statistical Analysis
Phase 1- Experimental design - four (4) by one (1)
completely randomized design.

Reagents used included: sulphuric acid solution:

0.225 N: 1.25g H2SO4/100ml distilled water, sodium
hydroxide solution: 0.312 N: 1.25g NaOH/100ml
distilled water, antifoaming agent: N-tributyl citrate
95% ethanol.

Phase 2- Experimental design- Six (6) by two (2)

factorial design.
All data were analyzed using Statistix 9 statistical
tool. Differences among treatment means were
resolved using pair-wise comparison at the least
significant difference (LSD) >0.05.

Procedure: Transfer about 2g of residue from ether

extract to a digestion flask. Add about 200ml of the
boiling H2SO4 solution, add anti-foaming agent.
Immediately connect digestion flask with condenser
and heat. At the end of 30 minutes, remove flask,
filter immediately through linen and wash with boiling
water until washings are no longer acid.

RESULTS
Effect of Traditional Processing Methods on the
Proximate Composition of Red Fish Before
Storage: The proximate composition of raw and
traditionally smoked, fried and salted red fish before
storage are presented in Table 1. Table 1,
fundamentally gives the effect that traditional
processing methods have on the proximate
composition of raw fresh red fish. Each value is the
mean

standard
deviation
of
triplicate
determinations.

Heat a quantity of NaOH solution to boiling point and

keep at this temperature under reflux condenser until
used. Wash residue back into flask with 200ml of the
boiling NaOH solution. Connect flask with condenser
and immediately filter through the Gooch crucible.
After thorough washing with boiling H2O, wash with

Table 1: Proximate composition of fresh fish and traditionally smoked, fried and salted red fish.
Fish Sample

% Moisture

% Ash

%Fat

%Protein

% Fibre

% NFE

Fresh

10.0 (80.0)a

6.00 a

9.99 a

72.49 a

1.01 a

0.51 a

Smoked

4.00 (50.0) b

6.07 a

10.00 a

73.94 b

1.52 b

4.47 b

Salted

5.90 (48.0) c

30.00 b

9.67 b

52.77 c

1.32 b

0.34 c

Fried

3.99 (31.0) b

6.00 a

20.02 c

66.52d

1.34 b

2.11 d

Lsd 5%

0.0965

0.1041

0.2722

0.1239

0.2354

0.1148

CV%

0.86

0.46

1.16

0.10

9.64

3.28

*Values in bracket are the moisture content of fresh (unprepared) sample

by DSouza and Musaiger, (2008) and KumoluJohnson, (2010).

On the whole, traditional processing of red fish by

smoking, frying and salting had a significant effect on
the proximate composition of the fish. Fresh red fish
recorded the highest moisture content and lowest
ash. It also recorded low values for the other
parameters too. This was in agreement with the work

Crude protein contents were generally high in the red

fish, which was an expected outcome since fish
weree a good source of protein, (Tidwell, 2001).
Smoked fish, recorded the highest crude protein
content, crude fibre and nitrogen free extract.

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However, the difference between it crude fibre

content and that of fresh and salted red fish was not
significantly different from each other.

fat and nitrogen-free extract content. Salted fish

recorded the highest ash and crude fibre content
among the processed fish and also recorded the
lowest crude protein, nitrogen-free extract and
together with the smoked fish they recorded the
lowest crude fat content. But the given the area of
interest in assessing the effect that both processing
and storage has on red fish an interactive analysis
involving comparison of both pre-storage and poststorage proximate value of red fish has to be used.
Hence it was observed, by comparison of these
values with the pre-storage values that there was an
increase in the moisture, ash, and fibre (excluding
fried fish) content of red fish stored under ambient
condition for 14 days. And there was a reduction in
the crude protein content (with the exception of
smoked fish), crude fat content (with the exception of
fried fish) and also there was reduction in nitrogenfree extract composition (with the exception of salted
fish).

Fried fish recoded the lowest moisture content similar

to the work by DSouza and Musaiger, (2008). Fried
fish notwithstanding also recorded the highest crude
fat content and this was very significant form the
other treatments. There were no significant
differences between the crude fat content of fresh,
smoked and fresh.
Salted fish recorded the lowest crude protein and
crude fat content. However, it recorded the highest
ash content which usually is used an index of mineral
content.
Table 2 present a result of the effect that traditional
smoking, salting and frying had on the proximate
composition of red fish stored under ambient room
conditions for 14 days. From the table, it could be
seen that, after storage the smoked fish had the
highest moisture, crude protein and nitrogen free
extract. Fried fish had the lowest moisture and crude
fibre content. But it also recorded the highest crude

Tables 3 to 8 present the interactions of processing

with storage and their resultant effect on the
proximate composition of red fish.

Table 2 Proximate composition of traditionally processed red fish after 14 days storage under ambient room
conditions.
Processing Method

% Moisture

% Ash

%Crude Fat

%Crude Protein

%Crude Fibre

%NFE

Frying

32.0

21.07

63.35

0.63

0.95

Smoking

54.0

6.67

77.28

2.03

0.96

Salting

50.0

32

53.47

2.05

0.48

Table 3 Effect of traditional processing methods on the ash content of red fish stored for 14 days under ambient
room temperature.
Processing Methods
Storage (S) (Ambient room temperature)
(P)
Means
Pre-Storage
Post-Storage

Frying
Smoking
Salting and drying
Means
Lsd. (5%)

6.003e
6.073e
30.003d
14.027b
S=0.2500

8.000c
6.673d
32.000a
15.558a
P=0.3062

7.002a
6.373b
31.002c
S*P=0.4331

CV%= 1.61

Table 3 indicates that there were significant

differences among all the various traditional
processing methods after storage though before
storage there was no significant difference between
frying and smoking and these differences were

significant when their pre-storage and post-storage

content were compared. Salting which recorded the
highest
ash
content
pre-storage
increased
significantly in its ash content after storage under
ambient condition for 14days.

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Table 4 Effect of traditional processing methods on the crude fat content of red fish stored for 14 days under
ambient temperature.
Processing Methods
Storage (S) (Ambient temperature)
(P)
Means
Pre-Storage
Post-Storage
Frying
Smoking
Salting and drying
Means
Lsd. (5%)
CV%= 1.02

20.023 b
10.000 c
9.667 d
13.230 a
S=0.1260

21.073 a
5.000 e
5.000 e
10.358 b
P=0.1543

Table 4 indicates that there were significant

differences among the various traditional processing
methods pre- storage but post- storage values of the
crude fat content of smoked and salted fish were not
significantly different. There were also significant

20.548 a
7.500 b
7.333 c
S*P=5.000

differences when their pre-storage and post-storage

crude fat content were compared. Salted and
Smoked red fish observed a reduction in crude fat
levels whiles frying observed an increase.

Table 5 Effect of traditional fish processing methods on the crude fibre content of red fish after 14 days storage
under ambient room conditions
. Processing Methods
Storage(S) (Ambient temperature)
(P)
Means
Pre-Storage
Post-Storage
Frying

1.3367 b

0.6267 c

0.9817 b

Smoking
Salting and drying
Means

1.3467 b
1.3167 b
1.3333 b

2.0267 a
2.0533 a
1.5689 a

1.6867 a
1.6850 a

Lsd. (5%)

S=0.1740

P=0.2131

S*P=0.3013

CV%= 11.41

Table 5 shows that after traditionally smoking, frying

and salting red fish for 14 days under ambient
conditions, the above processing methods which
were not significantly different were frying; which
recorded the lowest value, now becoming significantly

different from salting and smoking. It also shows that

there was significant increase in the pre-storage and
post-storage crude fibre content of the smoked and
salted red fish but a reduction in that of fried fish.

Table 6: Effect of traditional fish processing methods on moisture content (%) of red fish after 14 days storage
under ambient room conditions.
Processing Methods
Storage (S) (Ambient temperature)
(P)
Means
Pre-Storage
Post-Storage
Frying

4.0033 b

6.0033 ab

5.0017 b

Smoking

6.0033 ab

8.0000 a

7.0017 a

Salting and drying

5.9033 ab

8.0000 a

6.9517 a

Means

5.3033 b

7.3333 a

Lsd. (5%)

S=1.4927

P=1.8282

S*P=2.5854

CV%= 22.49

There was significant interaction between the

processing methods and storage condition as shown

in Table 6 above. A significant increase in moisture

content of all post-storage fish products, was

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observed compared with the pre-storage products,

however no significant difference was observed

between the smoked and salted fish.

Table 7 Effect of traditional fish processing methods on nitrogen-free extract content (%) of red fish after 14 days
storage under ambient room conditions
Processing Methods
Storage(S) (Ambient temperature)
(P)
Means
Pre-Storage
Post-Storage
Frying
2.11 ab
0.95 bc
1.53ab
Smoking
3.13 a
1.02bc
2.08a
Salting and drying
0.34c
0.48bc
0.41b
Means
1.86a
0.82b
Lsd. (5%)
S=0.9671
P=1.1844
S*P=1.6850
CV%= 68.77

A significant interaction was observed between

Processing methods and storage conditions as
shown in Table 7 above. There was a significant
reduction in the nitrogen-free extract content of the
stored red fish and this was consistent with the

nitrogen-free extract content of the fried and smoked

fish. But the salted red fish deviated by recording an
increase in nitrogen-free extract and this was
significantly different with the nitrogen-free extract of
smoked fish.

Table 8 Effect of traditional fish processing methods on crude protein (%) of red fish after 14 days storage under
ambient room conditions.
Processing Methods
Storage(S) (Ambient temperature)
(P)
Means
Pre-Storage
Post-Storage
Frying

66.520 c

63.350 d

64.935 a

Smoking

73.450 b

77.277 a

75.363 b

Salting and drying

52.770 e

52.467 e

52.618 c

Means

64.247 a

64.364 a

Lsd. (5%)

S=0.4127

P=0.5054

S*P=0.7147

CV%= 0.61

Protein contents were generally high in the processed

red fish studied, which is an expected outcome since
fish is a good source of protein, (Tidwell, 2001). The
higher crude protein content in fish is important from a
dietary point of view since; the quality of fish protein is
very high because of its essential amino acid
composition. Further, reports also indicate that fish
muscle is more digestible than other animal protein due
to lower level of connective tissue. (DSouza and
Musaiger, 2008)

A significant interaction was recorded between the

processing methods and storage conditions as
indicated in table 8 above. There were significant
differences in protein content between the processing
methods. Smoked fish recorded the highest protein
content pre-storage (73%) and post-storage (77.3)
respectively among the processing methods.
However there were also significant decreases in the
protein contents of fried fish but not that of the salted
fish.

Smoked fish in this experiment, recorded the highest

crude protein content and this was in accordance with
the findings of Chukwu, (2009) and Kumolu-Johnson,
(2010). The significant increase in protein levels
(P<0.05) in smoked red fish, when compared with the
raw red fish, suggests that protein nitrogen was not lost
during drying and thus increase in crude protein level
can best be explained thus, smoking resulted in
concentrating crude protein components of red fish,
(Kumolu-Johnson, 2010). And this concentration effect
is basically as a result of loss of moisture by the smoked

DISCUSSION
The effect of traditional fish processing methods on
proximate composition of red fish before storage:
Moisture content: Fresh red fish recorded the highest
moisture content of 80% this was in the range given by
Davies and Davies (2009) who peg fish to be made up
of 70-84 percent water. Fresh fish also recorded the
lowest ash and crude fibre content. This is in agreement
with DSouza and Musaiger, (2008) and KumoluJohnson, (2010).

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Am. J. Food. Nutr, 2013, 3(3): 73-82

fish as opined by Koral et al., (2009) that, the

percentage of total protein, lipid and ash contents of
smoked garfish increased due to water loss during
smoking.

concentrated nutrient since this could be affected by

other factors not covered in this study.
Effect of traditional fish processing methods on the
proximate composition of red fish after 14 days in
storage: The high ash content recorded by salting prestorage, increased after storage under ambient condition
for 14 days this may be due principally to the fish muscle
absorbing more of the salt which were sprinkled and put
into their gut during processing.

The smoked fish also accounted for the high nitrogenfree extract (energy) content. This is because according
to Aberoumad and Pourshafi (2010), the lower the
percentage of water, the greater the lipids and protein
content and the higher the energy density of the fish.
Thus given that the smoked fish had the highest protein
content, it nitrogen free extract content was high; it is
bound to have a high energy level.

Reduction in crude fat content could have been due to

oxidation and crude fat break down into other
components. That is, oxidation of poly-unsaturated fatty
acids (PUFA) contained in the fish tissue to products
such as peroxides, aldehydes, ketones and the free fatty
acids (Daramola et al., 2007). Fish oil has been found to
be more liable to spoilage than other oils due to their
greater number of unsaturated fatty acids as shown by
the lower specification number and higher iodine value.
The greater the degree of instauration, the greater would
be the tendency for fat oxidation (rancidity). There might
be high risks of rancidity during prolonged storage
conditions due to the fatty nature of fish (Daramola et
al., 2007).

But then, the fried fish which had the lowest moisture
content was not having the highest level. DSouza and
Musaiger, (2008) reported a study on the effects of
heating on the digestibility of the protein in hake, a type
of fish and found that, fish meat heated for 10 minutes at
130C (266F), showed a 1.5% decrease in protein
digestibility. Similarly, heating of hake meat in the
presence of potato starch, soy oil, and salt caused a 6%
decrease in amino acid content. Thus given that frying
was done in cooking oil and under an uncontrolled high
and intense heat, could have caused the reduction in the
crude protein level.

Crude protein is inversely proportional to fat content in

fish (Daramola et al., 2007). Taking note of the protein
value, it is observed that, only the fried red fish observed
a reduction in protein level hence the corresponding
increase in crude fat content of the red fish.

Salted fish recorded the lowest crude protein level. This

may be due appreciably to the level of loss in protein
which occurs as a result of salting as it was reported by
Pace et al., (1989) in a study on processed tilapia and
trigger fish. He said that salting or procedures which
involved salting were usually accompanied by protein
losses.

The increase in the crude fibre content of salted and

smoked red fish could be accounted for by the fact that
in these samples, there had been an oxidation of their
poly-unsaturated fatty acids (PUFA) components,
contained in their tissues to products such as peroxides,
aldehydes, ketones and free fatty acids, (Daramola et
al., 2007). Also increase in their protein component
could also have increased the crude fibre content of the
fish.

Salting again, saw a decrease in the fat content (lowest

crude fat content) of the red fish. This may be due to
physical losses facilitated by the breakdown of tissue
cells during salting, followed by the heating effect of sundrying (Pace, 1989)
However, salting recorded the highest ash content. The
significant increases in ash content per unit of dry matter
after salting and drying were due to the crude solar salt,
which added more ash components to the product
(Beauchamp, 1991) Fried red fish observed the highest
crude fat content and the lowest moisture content level.
This is consistent with the study by Echarte et al., (2001)
and DSouza and Musaiger (2008). The high crude fat
content of fried fish was as a result of uptake of oil by
the fish muscles (Echarte et al., 2001) and the low
moisture level of red fish is consistent with the study by
DSouza and Musaiger (2008).

Increase in moisture content could be attributed to the

difference in the moisture of the processed fish relative
to the surroundings, (Daramola et al., 2007).
Reduction in the percentage crude protein of the species
during the period of storage could be due to gradual
degradation of the initial crude protein to more volatile
products such as Total Volatile Bases (TVB), Hydrogen
sulphide and Ammonia. Changes observed in protein
content during storage may also have been due to
leaching out of some extractable soluble protein fraction
(Daramola et al., 2007).

The effect on the proximate composition of the red fish

is generally as a result of moisture loss which
concentrates the nutrient. But however, it must be said
that, the concentration of these nutrient may not
necessarily mean an increased availability of the

CONCLUSION
Proximate quality changes of raw and traditionally
smoked, fried and salted red fish were studied right after

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Am. J. Food. Nutr, 2013, 3(3): 73-82

nilotieus). World Journal of Agricultural Science 5 (2): 256258

processing and after storage under ambient conditions

for 14 days.

Chukwu O., and Shaba I. M., (2009). Effects of Drying Methods

on Proximate Compositions of Catfish (Clarias gariepinus)
World Journal of Agricultural Sciences 5 (1): 114-116

It was observed that processing and storage significantly

affected the proximate composition of red fish. The most
important is their general reduction effect on the
moisture content which is an index of perishability. But
however during storage with the exception of salted fish,
moisture content of fried and smoked fish increased
after storage.

Davies, R.M and Davies. O.A, (2009). Traditional and

Improved Fish Processing Technologies in Values of Fish.
(Tropical Science) 33:183-189.
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) .
www.biolone.org.br/nd (Assessed on 30th April, 2011)

Aside the effect of salting which facilitates protein loss

upon processing, frying and smoking maintained and
concentrated the crude protein content. And after
storage there was a reduction in crude protein content of
the fried fish rather. This was as a result of the inverse
interaction between the crude protein and fat content.
After processing, crude fat content continued to increase
in fried fish but reduced in the salted and smoked fish.
Crude fibre content was higher at processing and after
storage but after storage crude fibre content of fried fish
reduced drastically. Smoked fish which recorded the
highest energy content (nitrogen-free content) upon
processing reduced sharply after storage. This could be
due to utilization of energy component by the spoilage
organism.

Echarte, M, Zulet MA, Astiasaran I., (2001) Oxidation process

affecting fatty acids and cholesterol in fried and roasted
salmon. Journal on Agric Food Chemistry 49 (11): 5662-7.
FAO, (1992). Fish Processing Characteristics. Fermented fish
in Africa: A study on processing marketing and
consumption.
http://www.fao.org/docrep/t0685e/T0685E05.htm
(Assessed on 12th February, 2011)
FAO, (2001). Example of successful in agriculture and rural
development in the south. Sharing innovative experience
5: 240-254
Koral, S., Kse Sevim, Tufan Bekir, (2009). Investigating the
Quality Changes of Raw and Hot Smoked Garfish (Belone
belone euxini, Gnther, 1866) at Ambient and
Refrigerated Temperatures, (Turkish Journal of Fisheries
and Aquatic Sciences) 9:53-58

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