Comparative Study on the Organoleptic Properties of Salted Fermented Fish

Abstract

Salted fish is a Ghanaian delicacy used in meal preparation as a flavour and taste enhancer. This product is less expensive and afforded by all manner of persons across families and generations. The objective of the study was to compare two fermented fish (opaa and saflo) in their organoleptic properties and macro-nutrients composition. The mixed method design comprising sensory evaluation and laboratory work were employed for the study. Purposive and convenience sampling were used to select fishes from Mankessim market and panelists for the study. Questionnaires were used to collect data for sensory evaluation. The data was analysed using descriptive statistics and the means compared with two sample t-test. The study revealed that both fishes had good organoleptic properties and nutritional values. However, the palm nut soup used had statistical significant different in their organoleptic properties with a value of 0.002 which is less than the alpha value of 0.05. The fresh and fermented fishes had varied amount in their macro-nutrients composition. Hence, both fishes in their fresh and fermented had statistically significant difference with values of 0.018 and 0.021 for opaa and saflo respectively. The study recommended that, fermented fish should be used other protein sources to beef up their protein values due to the decrease in their nutrient values after fermentation. Additionally, spices like ginger, garlic, pepper can be used to boost their organoleptic properties during fermentation.