EFFECT OF SELECTED AROMATIC PLANT LEAVES ON THE SENSORY QUALITY OF THREE SMOKED-DRIED FRESHWATER FISH SPECIES (CLARIAS GARIEPINUS, OREOCHROMIS NILOTICUS, AND HETEROTIS NILOTICUS)

Abstract

The aim of this study was to evaluate the effect of selected aromatic plant leaves on the organoleptic properties of three smoked-dried freshwater fish species. Aromatic plant leaves, including neem (Azadirachta indica), eucalyptus (Eucalyptus camadulensis), mango (Mangifera indica), and guava (Psidium guajava), were collected within Maiduguri town, while the fish species (Clarias gariepinus, Heterotis niloticus, and Oreochromis niloticus) were sourced from the Lake Chad basin. The eviscerated fish were pre-treated in a brine solution prior to smoking with the respective plant leaves, followed by sensory evaluation of the final smoked-dried products. Results showed that P. guajava leaves had a highly significant positive effect on the sensory taste score (4.80±0.41) of smoked C. gariepinus (P˂0.05). Similarly, the taste (4.53±0.74) and overall acceptability (3.93±0.46) scores of O. niloticus smoked with M. indica leaves were significantly higher than those of other treatments. However, there was no significant difference in the effect of all the tested plant leaves on the sensory quality of H. niloticus. Thus, P. guajava and M. indica leaves are recommended for processing C. gariepinus and O. niloticus, respectively, to enhance product flavor and overall consumer acceptability.