Effect of smoke sources on quality and storage stability of catfish fillet (Clarias macrocephatus Gunther)

The effect of smoke sources, bagasse and coconut husk, on the chemical composition, acceptability and quality changes of catfish fillets was investigated. Catfish smoked with either of the sources had similar compositions. Catfish fillets smoked with coconut husk attained significantly higher preference scores for color but odor scores were lower compared with those smoked with bagasse (p < 0.05). However, no significant differences in other attributes were observed for fillets smoked by the two different kinds of starting material. Smoked fillets showed lower TBA values, ammonia content, aerobic plant count (APC), yeast and mold than the control throughout 10 weeks of storage at 4C. For the smoked fillets, nonenzymatic browning was prevalent.