IMPACT OF SMOKING TECHNIQUES AND FISH DIVERSITY ON AMINO ACID, VITAMIN, AND MINERAL PROFILES IN SMOKED FISH
Abstract: This study investigated the impact of smoking methods and fish types on the amino acid, vitamin, and mineral profiles of smoked fish. Forty samples of five distinct fish species (Guinean barracuda, Spotted tilapia, Bonga shad, Nigerian tongue sole, and Silver catfish) were purposefully collected from 20 processing centers in Lagos State. The samples were divided into two groups and subjected to smoking using traditional drum and modern kiln methods. The composition of amino acids, vitamins, and minerals in the smoked fish products was analyzed. The results revealed that the concentrations of essential amino acids, specifically lysine, arginine, and leucine, ranged from 7.47 to 7.83, 6.27 to 6.54, and 7.32 to 7.68 g/100 g of crude protein (cp) in drum-smoked fish. Meanwhile, non-essential amino acids, such as glutamic acid, aspartic acid, and glycine, fell within the range of 14.19 to 14.52, 9.62 to 9.81, and 7.01 to 7.42 g/100 g cp, respectively. Kiln-smoked fish samples exhibited similar results, albeit with slightly higher values than their drum-smoked counterparts.
In conclusion, this study found that smoking methods did not significantly affect the amino acid composition of smoked fish samples, but fish types did. Additionally, smoking methods had a notable impact on vitamin contents, possibly due to the smoking temperature, which affected the stability of certain heat-labile vitamins. Consequently, the high amino acid content in smoked fish could serve as a valuable supplement to address protein deficiencies in plant-based diets, particularly in developing countries. This could optimize the utilization of proteins in mixed diets, contributing to healthier body development, particularly among children and vulnerable populations.
