Effects of Traditional Processing Methods on the Microbiological Safety, Nutritional Composition and Sensory Quality of Caranx rhonchus

Abstract

Aim: This study evaluated the effects of three traditional processing methods, namely boiling, smoking, and frying, on the microbiological quality, proximate composition, and sensory characteristics of Caranx rhonchus obtained from Ikot Ekpene, Nigeria. Study Design, Place and Duration of Study: An experimental comparative study was conducted using fresh Caranx rhonchus obtained from Otor Market, Ikot Ekpene Local Government Area, Akwa Ibom State, Nigeria. Laboratory analyses were performed in the Departments of Biological Sciences and Chemistry, Akwa Ibom State Polytechnic, Ikot Osurua. Methodology: Fresh fish samples were processed using standardised boiling, smoking, and deep-frying methods, whereas unprocessed fish served as the control. Microbiological quality was assessed using the total viable bacterial count (TVC) and total staphylococcal count (TSC). Proximate composition was determined using standard methods of the Association of Official Analytical Chemists (AOAC), while sensory quality was evaluated using a 9-point hedonic scale. Data were analysed using one-way analysis of variance (ANOVA), followed by Tukey's post hoc test at a 5% significance level. Results: Processing significantly (p < 0.05) affected the microbiological, nutritional, and sensory quality of C. rhonchus. Fried samples recorded the lowest bacterial counts throughout storage and no detectable Staphylococcus aureus, indicating superior microbiological safety. Smoke-dried samples had the highest crude protein (43.21%) and ash (4.89%) contents. Smoking and frying also significantly improved flavour, taste, and overall acceptability compared with boiling and the raw control. Conclusion: Traditional thermal processing significantly improved the quality of C. rhonchus. Smoke-drying enhanced nutrient concentration and sensory quality, whereas frying achieved the greatest reduction in microbial load while maintaining high consumer acceptability. Overall, smoking and frying were the most effective processing methods for improving the microbial quality, nutritional value, sensory characteristics, and shelf life of C. rhonchus.