CHAPTER TWO

LITERATURE REVIEW

2.1 FISH
2.1.1 FISH SMOKING
2.1.1.1 What is Smoking of Food?

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2.1.1.2 Traditional Fish Smoking Ovens

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2.1.1.3 Environmental Impact of Traditional Fish Smoking Ovens

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2.1.1.4 Health Impact of Traditional Fish Smoking Ovens

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2.1.1.5 Improved Fish Smoking Ovens

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2.1.1.6 Effect of Fish Smoking on Air Quality

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2.1.2 LIQUID SMOKE

2.1.2.1 What is Liquid Smoke?
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2.1.2.2 Production of Liquid Smoke

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2.1.2.3 Use of Liquid Smoke for Smoking of Meat and Fish

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2.1.2.4 Advantages of Liquid Smoke

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2.1.2.5 Polycyclic Aromatic Hydrocarbons in Wood Smoke and Liquid Smoke

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2.1.3 SENSORY ANALYSIS

2.1.3.1 Sensory Properties of Food

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2.1.3.2 Sensory Properties of Smoked Fish

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2.1.3.3 What is Sensory Analysis?

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2.1.3.4 Sensory Analysis Methods

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 CHAPTER THREE
METHODOLOGY

3.1 LIQUID SMOKE-MARINATION OF TILAPIA AND SALMON AND SMOKING

IN AN IMPROVED METAL DRUM FISH SMOKING OVEN WITH LIQUID
PETROLEUM GAS FUEL
3.1.1 Scope of the Study
This study determined the impact of an Improved Fish Smoking Method on the safety and
quality of smoked Tilapia and Salmon. The improved fish smoking method consisted of a
Liquid Smoke-Marination Technique and the use of Liquid Petroleum Gas as fuel in an
Improved Metal Drum Fish Smoking Oven.
An Improved Metal Drum Fish Smoking (IMDFS) Oven designed to use Liquid Petroleum
Gas as the only source of fuel was developed, constructed and tested by smoking fish
marinated in Liquid smoke.
Two batches each of Salmon and Tilapia were marinated separately in Coconut Husk Liquid
Smoke and then smoked separately in the IMDFS Oven with LPG as the fuel.
The Improved Fish Smoking Method was evaluated for the safety (Polycyclic Aromatic
Hydrocarbons) and Sensory Quality (colour, aroma, taste, texture, and overall appearance) of
the smoked products, Cooking Performance of the oven, and Efficiency of the Liquid Smoke
Marination Technique.
3.1.2 Coconut Shell Liquid Smoke
The Coconut Shell Liquid Smoke was produced at the Laboratories of the Department of
Science Laboratory Technology of Accra Technical University.
3.1.3 Fish Samples
Raw Tilapia and Salmon samples were purchased frozen from a coldstore at the Makola
Market in Accra.

Figure 1 Fresh Salmon and Fresh Tilapia

3.1.4 Liquid Smoke-Marination Smoking of Fish Samples
Fish samples were smoked by the Liquid smoke marination method (Ameko et al, 2015) in
the Improved Metal Drum Fish Smoking Oven using Liquid Petroleum Gas as the source of
fuel.
The frozen fish samples were thawed, and then washed in clean tap water. The samples were
then placed on a wire rack for the water to drain off.

Figure 2 WHERE ARE PICTURES OF LIQUID SMOKE?

Fish samples were weighed and then marinated for 30 minutes in the Coconut Shell liquid
smoke solution in a bowl. The marinated samples were then air-dried on a wire mesh tray
over a bowl. The fish samples were then arranged on trays in the oven and hot smoked at ≥
80°C until they were done. The smoked fish were allowed to cool to room temperature.

Figure 3 WHERE ARE PICTURES OF THE MARINATION PROCESS?

Figure 4 Air Drying of Marinated Salmon and Tilapia

Figure 5 WHERE ARE PICTURES OF THE SMOKING PROCESS?

Figure 6 Smoked Salmon and Tilapia