EFFECTS OF TEMPERATURE VARIATION ON PHYSICOCHEMICAL PARAMETERS OF SOME SMOKED FISH SPECIES

Smoked fish preservation is a traditional technique crucial for extending shelf life and enhancing flavor. This study investigates the impact of temperature variation on physicochemical parameters of smoked fish species, aiming to optimize storage conditions for quality retention. Various species of smoked fish were subjected to controlled temperature regimes, and analyses included pH, moisture content, lipid oxidation, protein denaturation, and sensory evaluation. Results indicated significant correlations between temperature fluctuations and physicochemical changes, highlighting temperature-sensitive parameters such as lipid oxidation and protein denaturation. Optimal storage conditions differed among species, underscoring the need for species-specific approaches to ensure quality preservation. This study provides insights into enhancing smoked fish quality through precise temperature management, thereby supporting sustainable fish preservation practices. Proximate analysis, Polycyclic Aromatic Hydrocarbons (PAHs), and vitamin content are critical parameters in assessing the nutritional quality and safety of fish species commonly consumed worldwide. This study aimed to compare these parameters among tilapia (Oreochromis niloticus), herring (Clupea harengus), and catfish (Clarias gariepinus). PAHs were quantified using high-performance liquid chromatography (HPLC), focusing on carcinogenic compounds such as benzo[a]pyrene. Vitamin analysis included water-soluble (B complex) and fat-soluble (A, D, E, K) vitamins using spectrophotometric and chromatographic techniques. Results revealed variations in proximate composition: tilapia exhibited higher protein content, while herring and catfish showed higher fat content. PAH levels varied with species and were within regulatory limits for human consumption. Vitamin profiles differed significantly, with catfish containing notably higher levels of fat-soluble vitamins. These findings underscore the nutritional diversity and potential health implications associated with consuming different fish species. Understanding these variations is crucial for dietary recommendations and food safety regulations, ensuring informed choices for consumers and policymakers.