The Effects Of Ambient And Frozen Temperature Storage Conditions On The Quality Of Smoked Crayfish (Procambarus Clarkia)

ABSTRACT

This research investigated the quality changes in smoked crayfish (Procambarus clarkia) as affected by Ambient and Frozen Storage conditions. Some Fresh crayfish supplies were obtained (bought) from Isohyet beach market in Oron LGA of Akwa Ibom State and transported in tight covered containers containing some ice cubes to the fish processing mill of the Fisheries and Aquaculture Department of University of Uyo. There, the length and weight of some (20) randomly selected fresh (raw) crayfish were measured and recorded. Also some of the raw crayfish were removed for analysis. The rest of the supplies were smoked in a smoking kiln at a starting temperature of 51°C for 4hours and the smoked product packed in polythene bags then divided into groups to form samples. One sample was stored under ambient (27 °C) condition while the other was stored under frozen (-10 °C) temperature condition. Fortnightly, samples were collected from the stored bags of both condition and analyzed for proximate composition, physicochemical properties, quality stability indicators (such as pH, TVBN, PV, TBA, FFA, microbial load and relevant sensory quality attributes). Expectedly, some significant (p