Relation of Smoking Parameters to the Quality and Consumer Acceptability of Smoked Mackerel Fish (Scromber scombrus)

The effects of heat sources (oven, charcoal and stove) on roasted mackerel fish was investigated on proximate composition and sensory evaluation of roasted mackerel fish (Scromber scombrus). The fish sample was thawed, cut, eviscerated, washed with brine solution and roasted at a temperature of 75°C for 5 hours using oven, charcoal and stove as heat sources. Minor variations were obtained in crude protein, ash, fat, moisture and crude fibre contents amongst the roasted fish samples, while significant variation (p