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Description
Drying is a traditional preservation method that reduces moisture, thereby improving the stability of fish and minimizing physical and chemical changes during storage. In West Africa, especially in Ghana and Nigeria, smoke-drying catfish has long been practiced. However, little attention has been given to how drying conditions affect different size categories of catfish. This study investigated optimal drying time and temperature for African catfish (Clarias gariepinus).
Catfish samples from The Cottage in Kumasi were sorted into small (0.395–0.515 kg), medium (0.535–0.725 kg), and large (0.865–1.160 kg) sizes. After salt pretreatment, fish were euthanized, coiled onto trays, and smoke-dried in a charcoal-fueled kiln at 70–90°C until final moisture contents ranged between 2.446 and 2.277.
Drying required 21 hours for small, 23 hours for medium, and 24 hours for large fish. Temperature was monitored using a Raytek Ranger MX laser thermometer. A five-point hedonic scale was used for sensory evaluation, and data were analyzed with SPSS (2020).
Significant differences (p < 0.05) were observed in moisture content and overall acceptability across size categories. Moisture variations were attributed to water distribution in the head and flesh. Drying time differences reflected variations in initial moisture content. Sensory evaluation showed no significant differences in texture, dryness, or appearance, indicating consistent drying to panelist satisfaction. However, significant differences (p < 0.05) were noted in taste, mouthfeel, flavor, and overall acceptability.
The optimal smoke-drying conditions in a charcoal kiln are 70–90°C for 21, 23, and
24 hours for small, medium, and large catfish, respectively. Dryness and texture
were the most valued attributes, as they directly influence shelf life and resistance to spoilage.
Keywords: catfish, smoke-drying, temperature, sensory evaluation