Abstract:
This dissertation reports the findings on the effects of six briquette species on
thesensory characteristics of smoked mackerel. Experimental design was assigned as
the research design for this study. The population for the research were panellists
from the UEW. Purposive sampling method was used to select 15 respondents for the
study. Tables and figures were used to present the results of the study. Briquettes from
six timber species, Triplochiton scleroxylon (Wawa), Ceiba pentandra (ceiba),
Aningeria robusta (Asafina), Terminalia superba (Ofram), Celtis mildbreadii (celtis),
Piptadenia africana (Dahoma) and firewood, were selected for the smoking of the
fish. The findings revealed that all the respondents preferred the colour of the
Asafena briquette smoked fish to Celtis, Dahoma, Ceiba, Ofram, and Wawa briquette
smoked fish and firewood smoked fish. Majority of the respondents preferred the taste
of Ceiba and Wawa briquette smoked fish compared to Celtis, Dahoma, Asafena,
Ofram briquette smoked fish and firewood smoked fish. In terms of flavour, majority
of the respondents preferred the flavour of the Ceiba, Asafena and Wawa briquette
smoked fish compared to Celtis, Dahoma, Asafena, Ofram briquette smoked fish and
the firewood smoked fish. To add more, majority of the respondents preferred the
texture of the Asafena, Ofram and Wawa briquette smoked fish compared to Celtis,
Dahoma, Ceiba and disliked the texture of the firewood smoked fish. The study
recommended that the CSIR through the Food and Drugs Authority (FDA) should
organise periodic workshops and training programmes to educate fish mongers
regarding the use of briquettes to smoke fish.
Description:
A Dissertation in the DEPARTMENT OF HOSPITALITY AND TOURISM,
EDUCATION, submitted to the School of Graduate Studies, University of
Education, Winneba in partial fulfillment of the requirement for the award of
Master of Technology (Catering And Hospitality Education) degree
DECEMBER, 2016