A Study on the Organoleptic and Consumer Acceptability of Differently Processed Clarias gariepinus in Awka, Anambra State, Nigeria10.56201/rjfsqc.vol.12.no3.2026.pg31.41

Abstract

This study evaluated the organoleptic properties and consumer acceptability of differently processed Clarias gariepinus (smoked, grilled, and boiled) in Awka, Anambra State, Nigeria. Fresh samples of African catfish (10 kg) were sourced from a local fish farm and processed into three products: smoked fish, fish barbecue (grilled), and fish pepper soup (boiled), using standardized procedures. A total of 10 trained panelists drawn from the Department of Fisheries and Aquaculture, Nnamdi Azikiwe University, participated in the sensory evaluation using a 9 point hedonic scale. Data obtained were analyzed using one-way Analysis of Variance (ANOVA) and Duncan Multiple Range Test. Results from the study showed that grilled fish recorded significantly higher (p < 0.05) mean scores in appearance (8.40 ± 0.69), taste (8.60 ± 0.52), and overall acceptability (8.30 ± 0.82) compared to smoked and boiled fish samples. Smoked fish showed moderate acceptability, while boiled fish had the lowest scores across most sensory attributes. However, no significant differences (p > 0.05) were observed among the samples in terms of aroma and texture. The preference ranking followed the order: grilled > smoked > boiled. The study concludes that processing methods significantly influence the sensory qualities and consumer preference of African catfish, with grilling emerging as the most preferred method. These findings provide valuable insights for fish processors, marketers, and aquaculture stakeholders in optimizing product quality and meeting consumer demands.