Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality

Abstract

Fish processing in Cameroon is mostly carried out by untrained individuals using different methods which often produce fish products of poor quality. This study was aimed at identifying the main fish processing technologies used in 5 fishing communities in Limbe Subdivision in the Southwest Region of Cameroon. A total of 120 questionnaires were administered in the study area to identify the most popular unit operation in fish processing and to evaluate its effect under controlled conditions on the quality of fish products. It was found that the main fish technology employed was smoke-drying and that most of the processors dried the Ilisha africana species. Smoke-drying of Ilisha africana was carried out under controlled conditions of temperature and time, and smoked fish samples of different colours ranging from pale brown to dark brown were obtained. Laboratory analysis of the fish samples revealed that the moisture content and microbial content of the fish decreased significantly (p<0.05), while protein content increased significantly (p<0.05) with an increase in smoking time and temperature. The optimum moisture content was achieved at temperature ranges of 61-70°C for 18 h (12.3%), 71-80°C for 12 h (10.7%), and 18 h (7.3%). The pH and microbial content of all the samples were within the recommended levels for consumption and safe storage. It was concluded that the best temperature ranges and times for smoke-drying Ilisha africana were 61-70°C for 18 h and 71-80°C for 12 h.