Sensory analysis of liquid smoked skipjack tuna

APT Journal of Multidisciplinary Research Vol. 1, Issue 1 of March, 2016
ISSN 2408–7866 © Accra Polytechnic Press
8
PROCEDURE FOR INDIRECT SMOKING OF SKIPJACK TUNA WITH
MAHOGANY LIQUID SMOKE AND COMPARATIVE SENSORY
ANALYSIS TO TRADITIONALLY SMOKED SKIPJACK TUNA
*Edmund Ameko1
, Vera Commey1
, Sylvester Achio1
, Felix Kutsanedzie2
, Alex Abrokwah1
, Saeed
Alhassan1
and Paul Goddey2
1
Department of Science Laboratory Technology, Accra Polytechnic, Accra, Ghana
2
Research and Innovation Centre, Accra Polytechnic, Accra, Ghana
Corresponding author: edmundameko@yahoo.com
Abstract: Liquid Smoked Skipjack Tuna (LSST) was prepared by initial marinating of fresh Tuna in
100% Mahogany Liquid Smoke followed by heat processing in a smokeless environment in a Portable
Wooden Box Electric Dehydrator (PWBED). A Descriptive Rating Test showed that the sensory
properties (Aroma, Colour, Taste and Texture) of LSST were not significantly different (p > 0.05)
from those of Traditionally Smoked Skipjack Tuna (TSST). A Triangle Test showed there were no
significantly (p > 0.05) detectable differences between the sensory properties of LSST and TSST. An
Acceptability Test indicated that the LSST and TSST were both liked by consumers. The sensory
properties of Mahogany Liquid Smoked Skipjack Tuna were therefore not significantly different from
those of Traditionally Smoked Skipjack Tuna. Liquid Smoke production from waste sawdust and wood
waste could be used to produce smoked Skipjack Tuna acceptable to Ghanaian consumers. The
adoption of the liquid smoke technology for fish smoking would improve on the efficiency of the fish
smoking processes in Ghana and also facilitate the management and utilisation of wood waste for
useful purposes in Ghana.
Keywords: Wood Waste, Liquid Smoke, Skipjack Tuna, Smoked Fish, Sensory Properties
1. INTRODUCTION
1.1. Background
Very large amounts of plant biomass like
sawdust (Sekyere and Okyere, 2007), coconut
shells and husk, sugarcane bagasse and chaff,
and shells and husks from the oil palm fruit are
produced in Ghana every year as byproducts of
industrial and economic activities. They are
regarded as waste because they are not utilised as
raw materials for the production of value added
goods. Rather, resources are used to dispose of
them as rubbish either onsite or transported to
dump sites where they are either burnt or left to
decompose.
The practices of burning or long decomposition
of waste plant biomass generate toxic fumes or
leachates (Hughes-Games, 1992) which pollute
the air and water (Tao, 2005). The current
practices of managing waste plant biomass in
Ghana through long decomposition or burning
therefore creates major environmental
management problems (Kukogho et al,
2011).The best solution would be to convert the
large amounts of waste plant biomass like
sawdust into other useful forms (UNEP, 2009).
In some developed countries, sawdust and other
plant based waste biomass are converted into a
product called Liquid Smoke which is used as a
substitute for natural smoke to improve the
quality of the food smoking process(Martinez et
al, 2011).
Liquid smoke is natural smoke from plant based
material which has been condensed into a liquid
and then refined to remove certain toxic
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compounds from it. Liquid smoke is used in
several applications on meat and fish to impart
the flavour, colour and preservative
characteristics of natural smoke devoid of the
toxic tar compounds.
The liquid smoke is applied on the food by either
marinating, drenching, spraying or injecting the
food with the Liquid smoke before heat
processing. The Liquid smoke can also be
applied to the food through Liquid smoke
coatings or Liquid smoke nets (Jenkins, 2010).
In Ghana smoking is the main method for
processing fish for preservation with 70 – 80% of
fish catch preserved by this method (Lokko and
Anson, 2002). Smoking is done in either the
traditional Chorkor Smoker or Drum Smoker
oven with the heat and smoke normally
generated from wood. Sugarcane bagasse,
coconut shells and husks, or wood shavings are
sometimes used as supplementary combustible
material.
The type of material used as fuel depends on the
availability within the locality (Nerquaye -
Tetteh, 2002). The four main wood types used for
smoking fish in the Sene District of the Brong
Ahafo Region of Ghana were Combretum
ghasalense, Anogeissus leiocarpus, Terminalia
avicennoides, and Pterocarpus erinaceus
(Nerquaye - Tetteh, 2002).
A study by Obodai et al., (2009) in Tamale in the
Northern Region of Ghana showed a wide
variety of wood used for smoking fish including
mahogany (Khaya senegalensis), mango
(Mangifera indica), acacia (Cassia siamea), silk
cotton (Bombax huonopegense), Neem
(Azadirachta indica), and Sheanut (Terminalia
absonoides).
Studies showed that the wood used for traditional
smoking of fish determines the quality of the
smoked fish (Nerquaye-Tetteh, 2002) while the
amount of smoke deposited on the fish
determines the flavour of the smoked fish
(Obodai et al., 2009).
During the traditional wood smoking process of
fish there is direct deposit of smoke on fish
resulting in concentrations of carcinogenic
Polycyclic Aromatic Hydrocarbon (PAH)
compounds being above 5.0μg/kg in the smoked
fish (Essumang 2013).
In contrast, fish smoking in some developed
countries uses liquid smoke as a substitute for
natural smoke in traditional wood smoking
methods (Martinez et al, 2011).
When liquid smokes are used as substitutes for
natural wood smokes the levels of PAH in the
smoked fish are reduced to levels safe for
consumption (Sérot, 2008).
There are several other advantages of using
liquid smokes as a substitute for natural wood
smokes.
The use of liquid smoke has been shown to be
four to five times more efficient in converting
wood biomass to useable smoke than the
traditional smoking process (Red Arrow, 2014).
The use of liquid smoke reduces pollution by
reducing smoke emissions; increases food safety
by increasing the antibacterial action of the
smoke; increases production capacity by
facilitating continuous production and
decreasing production times; uses less energy
and labour; decreases the incidence of fire
hazards by eliminating the occurrence of
smoldering wood; reduces maintenance and
cleaning time and costs; results in less emission
of odours and; increases the efficiency and
quality of the process and products by enhancing
full process control.
1.2. Problem Statement
Ameko et al. (2014) developed a simple setup
and process for producing liquid smoke from
waste plant biomass. The setup and process
could be used for converting large amounts of
waste sawdust and other waste plant biomass in
the country into liquid smoke.
However, for the adoption of liquid smoke for
food processing, especially fish smoking in
Ghana the sensory qualities of smoked fish
obtained by the liquid smoke process should be
similar to that of traditionally smoked fish.
1.3. Aims and objectives
In this study, Mahogany Liquid Smoked
Skipjack Tuna (LSST) was prepared by initial
marinating of the fresh fish in Mahogany Liquid
Smoke followed by heat processing in a
smokeless environment in a Portable Wooden
Box Electric Dehydrator (PWBED) (Ameko, et
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10
al. 2014 b).
The sensory properties of the LSST were then
compared to that of Traditionally Smoked Fish
(TSST).
The study was based on the hypothesis (Ho) that
the sensory properties of Liquid Smoked
Skipjack Tuna are not significantly different
from those of Traditionally Smoked Skipjack
Tuna.
1.4. Justification
The adoption of liquid smoke technology in
Ghana to improve fish smoking processes would
also help in solving environmental management
problems associated with the disposal of sawdust
and other plant based waste biomass in Ghana.
During liquid smoke production, useful
byproducts like Biochar and Tar would also be
obtained. Biochar can be used to improve soil
fertility, decontaminate waste water and filter
sewage. The tar could be used as a wood
preservative and veterinary antiseptic.
Fig. 1. Products from the pyrolysis of waste
plant biomass
Principles of Liquid Smoke Application
Smoke is made up of a gas phase and a solid
phase. The gas phase contains water soluble
substances like carbonyls, alcohols and phenols
which impart flavour and colour to smoked food
and preserve smoked food. The solid phase
consists of very fine water insoluble particles
made up of ash and tar which contain potentially
cancer causing Polycyclic aromatic hydrocarbon
compounds like Benzopyrene.
Liquid smoke is obtained when natural smoke
from wood or sawdust is condensed as a liquid.
The condensed smoke solution is then refined by
allowing the solid particles to first form sediment
at the bottom of the solution. The top liquid layer
is then decanted off and used as Liquid Smoke.
Liquid smoke therefore contains the full
complement of all the flavour, colour and
preservative compounds found in natural smoke.
The eliminated sediment in the form of Tar
contains the dangerous potentially carcinogenic
PAH’s.
The elimination of Tar from Liquid Smoke
makes Liquid smoke a safer way to impart the
benefits of smoke to food than through the direct
deposition of smoke on food through traditional
smoking (Jenkins 2010).
Liquid smoke is applied to food prior to heat
processing. Heat processing of liquid smoke
treated food can be done in an electric oven, gas
oven or microwave.
The method used to smoke fish in Ghana is the
hot processing method where an initial hot
smoking is done at about 80o
C for 2 – 5 hours
followed by smoking at 55o
C – 60o
C for up to 48
hours (Plahar et al., 1999). The PWBED can
reach a temperature of 105o
C - 130o
C (Ameko et
al. 2013 a; Ameko et al. 2013 b) and is therefore
suitable for hot processing fish in a smokeless
environment.
2.MATERIALS AND METHODS
2.1. Materials
Fresh Skipjack Tuna (Katsuwonus pelamis),
Mahogany wood, Mahogany Liquid Smoke,
Cylindrical Metal Drum Smoker, PWBED, and
FrytolTM
cooking oil.
2.1.1. Production of Mahogany Liquid Smoke
Mahogany Liquid smoke was produced by the
method of Ameko et al. (2014) by pyrolysing
mahogany wood chippings in a 12 liter
aluminum pressure cooker (Master Chef, MC-
PC 9512). The smoke was condensed at 6o
C in a
300mm straight inner tube Liebig glass
condenser and then passed through three flasks
connected in series containing distilled water.
The condensed smoke was trapped in the water
to yield aqueous smoke solutions in each of the
flasks.
The aqueous smoke solution in each flask was
left for seven days to allow the tar to form
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sediment. The clear solution was decanted off
and then refined by filtering through cheesecloth
and cotton wool, and then aged for twelve weeks
to yield three fractions of liquid Smoke from
Flask 1, Flask 2 and Flask 3 respectively. The
liquid smoke fraction from Flask 1 was used at
full strength for this study.
Fig. 2. Bench scale setup for production of
liquid smoke
2.1.2. Fish samples
Freshly landed Skipjack Tuna (Katsuwonus
pelamis) traditionally called “Odaa samantse”
were purchased from fishermen at the coastal
landing site at the fishing harbour in Tema,
Ghana. The samples were transported on ice in
an icebox to a traditional fish smoking site at
James Town in Accra, Ghana where they were
cleaned and prepared by a fishmonger for
smoking.
Fig 3. Preparation of Fresh Skipjack Tuna by
a fishmonger for traditional smoking
The fish were washed in clean tap water, cut open
and the offal removed. Each fish was cut into
slices 4cm – 7cm thick. The slices were washed
in clean water and then divided into two lots (Lot
1 and Lot 2).
Lot 1 was smoked by the traditional method by
the fishmonger at James Town in the presence of
the researcher.
Lot 2 was smoked in the PWBED after treatment
with the Mahogany Liquid Smoke.
Table 1.
Lot 1 (TSST) Lot 2 (LSST)
Fish Skipjack Tuna Skipjack Tuna
Source of
Smoke
Smoke from
Mahogany wood
Liquid Smoke
from Mahogany
wood
Source of
Heat
Fire from burning
Mahogany wood
Incandescent
electric bulbs
Smoking
Equipment
Cylindrical metal
drum smoker
PWBED
Application
of Smoke
Directly from
smoke generated
from burning
Mahogany wood.
Indirectly by
marinating the
fish with the
mahogany
liquid smoke.
2.2. Traditional smoking of fish
Slices of fish were smoked in a cylindrical metal
drum smoker using Mahogany wood as fuel (Fig
4).
Fig 4. Smoking of Skipjack Tuna in a
Cylindrical Metal Drum Smoker
The fish slices were arranged on the smoking
rack in the drum smoker. Mahogany wood was
arranged under the smoker and set on fire to
produce leaping flames.
The fish were initially hot smoked for two hours
after which the flames were doused to leave
smoldering wood which was used to cold smoke
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the fish for four hours.
The smoked pieces were coated with FrytolTM
cooking oil to make them glossy after which they
were cooled and packed in an open bowl.
2.3. Non - traditional smoking with liquid
smoke
The fish slices were marinated in 100%
Mahogany liquid smoke in a bowl for one hour
after which they were removed and drained on a
wire mesh tray laid over a bowl and the surfaces
allowed to dry in the open air (Fig. 5).
Fig 5. Treatment of fish slices with Mahogany
liquid smoke
The fish slices were arranged on trays and then
heat processed in the PWBED (Fig 6).
Fig 6. Smoking of Skipjack Tuna in a PWBED
The fish were initially hot smoked at ≥ 80o
C for
two hours and then continued at 50 – 60o
C for
four hours.
The smoked pieces were coated with FrytolTM
cooking oil to make them look glossy after which
they were cooled and packed in an open bowl and
stored in a cool dry place for the sensory analysis.
2.4. Comparative sensory analysis
2.4.1. Sensory panel and tests
Descriptive Rating test, Hedonic (Acceptability)
test and Triangle (Difference) test respectively
were done on the LSST and TSST.
2.4.2. Descriptive Rating Test
A panel of 15 males and 15 females were used
for the test. Samples were coded in no particular
order.
Each tester independently evaluated and ranked
each product in order of intensity of smoked fish
colour, aroma, taste, and texture using a five
point scale.
0 = not at all/absent 1 = very weak
2 = weak 3 = just okay
4 = strong 5 = very strong
A Single Factor Analysis of Variance was done
for Differences (α = 0.05) in Scores for the
Sensory Attributes of TSST and LSST.
Where the P value was less than the threshold (α
= 0.05), the difference was statistically
significant and the null hypothesis was rejected.
Where the P value was greater than the threshold
(α = 0.05), the difference was not statistically
significant and the null hypothesis was not
rejected.
The Null hypothesis (H0) was that the sensory
attributes of LSST are not significantly different
from those of TSST.
2.4.3. Triangle test for difference
A twenty member sensory panel (10 males and
10 females) were each given three different
coded samples. For each member, two samples
were the same and one was different. One group
(5 males and 5 females) were given two LSST
and one TSST and the other group (5 males and
5 females) were given one LSST and two TSST.
The tester was asked to identify the sample that
was different. This was used to determine
whether consumers could detect a sensory
difference between the LSST and TSST.
The results were analysed with Huss’s (1995)
Table of Significances for a Triangle Test (Table
2).
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Table 2. Table of Critical Number of Correct
Answers for a Triangle Test (Huss, 1995).
Significance level
(%)
10 5 1 0.1
Number of Correct
Responses required for
N = 10
6 7 8 9
Number of Correct
Responses required for
N = 20
10 11 13 14
2.4.4. Hedonic (Acceptability) Test
A panel of 15 males and 15 females were used
for the test. Samples were coded in no particular
order. Each tester evaluated and ranked each
product for overall acceptability using the five –
point Likert scale:
1 = Dislike very much 2 = Dislike
3 = Neither like nor dislike 4 = Like
5 = Like very much
3.RESULTS
3.1. Descriptive Rating Test
Table 3. Descriptive Rating scores for Liquid
Smoked and Traditionally Smoked Skipjack
Tuna.
Males Females Total
TSST LSST TSST LSST TSST LSST
Smoked fish
Aroma
3.64
±1.13
3.28
±1.21
3.35
±1.66
3.07
±1.00
3.53
±1.34
3.21
±1.13
Smoked fish
Colour
3.43
±0.63
3.62
±1.20
3.56
±0.98
3.40
±0.92
3.48
±0.98
3.52
±1.03
Smoked fish
Taste
3.90
±1.05
3.56
±1.04
3.75
±1.34
3.4
±1.31
3.84
±1.15
3.49
±1.16
Smoked fish
Texture
3.66
±0.90
3.48
±1.08
4.00
±1.03
3.40
±0.75
3.78
±0.95
3.44
±0.94
Table 4. Description of sensory attributes by
Male and Female testers of Liquid Smoked
and Traditionally Smoked Skipjack Tuna.
Males Females Total
Smoked
fish Aroma
Weak -
Strong
Weak -
Strong
Very
Weak -
Very
Strong
Weak -
Strong
Weak -
Strong
Weak -
Strong
Smoked
fish Colour
Weak -
Strong
Weak -
Strong
Weak -
Strong
Weak -
Strong
Weak -
Strong
Weak -
Strong
Smoked
fish Taste
Weak -
Strong
Weak -
Strong
Weak -
Very
Strong
Weak -
Strong
Weak -
Strong
Weak -
Strong
Smoked
fish
Texture
Weak -
Strong
Weak -
Strong
Weak -
Very
Strong
Weak -
Strong
Weak -
Strong
Weak -
Strong
Table 5. P values (α = 0.05) for Single Factor
Analysis of Scores of Sensory Attributes of
Liquid Smoked and Traditionally Smoked
Skipjack Tuna.
Males Females
Smoked fish Aroma 0.3849 0.6175
Smoked fish Colour 0.5926 0.3559
Smoked fish Taste 0.2952 1.0000
Smoked fish Texture 0.8922 0.5121
3.2. Triangle test
Table 6. Triangle Test between Liquid
Tuna
Correct
responses
Wrong
responses
Males (N = 10) 4 6
Females (N = 10) 5 5
Total (N = 20) 9 11
3.3. Hedonic (Acceptability) Test
Table 7. Results of acceptance test for Liquid
Tuna
Males (n=15) Females (n=15) Total (n=30)
Dislike very much 1 0 0 0 1 0
Dislike 0 3 0 1 0 4
Neither like nor
dislike
0 4.5 9 10.5 9 15
Like 28 24 36 18 64 42
Like very much 35 30 15 32.5 50 62.5
Total 64 61.5 60 62 124.0 123.5
Mean 4.3 4.1 4.0 4.1 4.1 4.1
Table 8. Distribution of responses of
acceptance test for Liquid Smoked and
Traditionally Smoked Skipjack Tuna
Males Females Total
LSST TSST LSST TSST LSST TSST
Dislike very much 0.0 6.7 0.0 0.0 0.0 3.3
Dislike 10.0 0.0 3.3 0.0 6.7 0.0
Neither like nor dislike 10.0 0.0 23.3 20.0 16.7 10.0
Like 40.0 46.7 30.0 60.0 35.0 53.3
Like very much 40.0 46.7 43.3 20.0 41.7 33.3
4.DISCUSSION
4.1. Descriptive Rating Test
The sensory attributes of the LSST was similar
to those of the TSST (Tables 3 and 4).
Differences between scores of all four sensory
(Aroma, Colour, Taste and Texture) attributes of
LSST and of TSST were not significant (p >
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14
0.05) (Table 5), and so the null hypothesis was
not rejected. This meant that the sensory
properties of LSST were not significantly
different from those of the TSST. The results
agreed with the findings of Hattula et al. (2001)
that the sensory characteristics of liquid –
smoked fish are as good as traditionally smoked
fish.
In a work on smoked herrings Cardinala (2006)
showed that the intensity and aroma of the
smoked herrings depended on the technique used
for the smoking. The application of liquid smoke
to herrings by atomization technique resulted in
the development of cold smoke and vegetal
odours (Sérot 2008).
In a work by Yusnani et al. (2012), smoked beef
was obtained by treatment of beef with Kenari
(Canariun indicu L.) liquid smoke. The more
dilute the Kenari liquid smoke was, the closer
were the sensory properties of the liquid –
smoked beef to that of traditionally smoked beef.
However, in this study, liquid – smoked Tuna
with sensory properties similar to those of
traditionally smoked Tuna were obtained by
marinating the tuna in 100% Mahogany liquid
smoke followed by heat processing of the fish in
a PWBED.
4.2. Triangle test
The assumption of "no difference" is rejected if
the number of correct responses from a triangle
test is greater than or equal to the reference value
in the Table of Critical Number of Correct
Answers for a Triangle Test (Huss, 1995).
For the ten male testers in this study, the number
of correct responses was four (Table 6). The
assumption of "no difference" was therefore not
rejected because the number of correct responses
was not greater than or equal to any of the
reference values in Huss’s (1995) Table. We
therefore concluded the male testers did not
detect any significant (p > 0.05) difference
between the LSST and TSST samples. A similar
result was obtained for the female testers.
For the total number (n = 20) of testers used
(male + female) the nine correct responses
obtained (Table 5) was less than the reference
values in Huss’s (1995) Table (Table 2).
We therefore concluded that for all the testers
(male + female) there were no significantly (p >
0.05) detectable differences between the LSST
and TSST samples.
4.3. Hedonic (Acceptability) Test
Both products were evaluated by thirty
consumers and the results indicated that there
were no significant differences in their
acceptance by male consumers (P = 0.960),
female consumers (P = 0.965), and the total
general consumers (P = 0.995).
The mean scores (Table 7) indicated that
consumers liked both products.
For both the LSST and TSST products the
responses from the positive end of the Likert
scale (i.e. “Like” and “Like very much”) were
76.7% and 86.7% respectively (Table 8).
The responses from the negative end (i.e.
“Dislike” and “Dislike very much”) were 6.7%
and 3.3% for LSST and TSST respectively.
The neutral responses (“Neither like nor dislike”)
were 16.7% and 10.0% respectively for LSST
and TSST (Table 8).
Results from the Descriptive Rating Test showed
that the sensory properties of LSST were not
significantly different from those of the TSST.
The Triangle Test showed that there were no
significantly (p > 0.05) detectable differences
between the sensory properties of the LSST and
TSST samples.
The Acceptability Test indicated that the LSST
and TSST products were both liked by the
consumers.
5.CONCLUSION
The hypothesis that the sensory properties of
Mahogany Liquid Smoked Skipjack Tuna are not
significantly different (p > 0.05) from those of
Traditionally Smoked Tuna was therefore
accepted.
Marinating fresh Skipjack Tuna with liquid
smoke followed by heat processing in a
smokeless environment produced smoked Tuna
similar to that obtained by the traditional
smoking method used in Ghana.
Liquid Smoke production from waste sawdust
APT J. Mult. Res., 1(1) (2016), pp. 8 – 16

15
and wood waste could be used to produce
smoked Skipjack Tuna acceptable to Ghanaian
consumers.
The adoption of the liquid smoke technology for
fish smoking would improve on the efficiency of
the fish smoking processes in Ghana and also
facilitate the management and utilisation of
wood waste for useful purposes in Ghana.
ACKNOWLEDGEMENTS
Image Credits
Edmund Ameko
 Bench scale setup for production of liquid smoke
Vera Commey
 Preparation of Fresh Skipjack Tuna by a fishmonger for
traditional smoking
 Smoking of Skipjack Tuna in a Cylindrical Metal Drum
Smoker
 Treatment of fish slices with Mahogany liquid smoke
 Smoking of Skipjack Tuna in a PWBED
Project Credits
Prof. Edmund
Ameko
– Project Initiator and
Supervisor
Prof. Sylvester
Achio
– Co-Supervisor
Ms. Vera Commey – Liquid Smoke Production,
Fish Processing and Sensory
Analysis
Mr. Felix
Kutsanedzie
– Experimental Design and
Statistical Analysis
Mr. Alex Abrokwah – Instrumentation,
Electronics, and Mechanics
of PWBED and Liquid
Smoke setup
Mr. Saeed Alhassan – Liquid Smoke Production
and Sensory Analysis
Coordinator
Mr. Paul Goddey – Liquid Smoke Production
and Sensory Analysis
Coordinator
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