Effects of Some Processing Methods on Organoleptic Properties and Proximate Composition of Coptodon guineensis (Günther, 1862)

Abstract

This study evaluated the effects of selected processing methods on the proximate composition and organoleptic properties of Coptodon guineensis. Fresh samples were procured from Choba market in Obio-Akpor Local Government Area of Rivers State, Nigeria, and subjected to three processing methods: frying, smoking, and oven drying. Standard procedures were followed for sample preparation, including cleaning, evisceration, brining, and seasoning. The experiment was arranged in a completely randomized design with three treatments and triplicates. Proximate analysis was conducted using standard AOAC methods, while sensory evaluation was carried out by a 12-member panel using a 5-point hedonic scale. Data were analyzed using one-way ANOVA, and means were separated using Tukey’s test at p < 0.05. Results obtained revealed significant differences (p < 0.05) in both proximate composition and sensory attributes among processing methods. Moisture content decreased significantly after processing, with smoked samples recording the lowest value (25.88%), indicating higher preservation potential. Protein content increased significantly in processed samples, with smoked (63.88%) and oven-dried (61.87%) fish exhibiting the highest values due to moisture loss and nutrient concentration. Lipid content was highest in fresh (36.88%) and fried samples (30.59%), suggesting oil absorption during frying, while smoked fish had the lowest lipid content (6.45%). Ash and crude fibre contents also varied significantly across treatments. Sensory evaluation showed that fried fish had the highest scores for flavor (4.74), taste (4.91), and overall acceptability (4.72), indicating superior palatability. Smoked fish was rated highest in texture (4.91), while oven-dried samples consistently recorded the lowest scores across most sensory parameters. In conclusion, processing methods significantly influence the nutritional quality and consumer acceptability of C. guineensis. Smoking and oven drying enhanced protein content and shelf stability, whereas frying improved sensory appeal. These findings have important implications for fish processing, preservation, and value addition in developing economies.