Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality

Fish processing in Cameroon is mostly carried out by untrained individuals using different methods which often produce fish products of poor quality. This study was aimed at identifying the main technologies used 5 fishing communities Limbe Subdivision Southwest Region Cameroon. A total 120 questionnaires were administered area to identify most popular unit operation and evaluate its effect under controlled conditions on quality products. It found that technology employed smoke-drying processors dried Ilisha africana species. Smoke-drying temperature time, smoked samples colours ranging from pale brown dark obtained. Laboratory analysis revealed moisture content microbial decreased significantly ( p < 0.05 ), while protein increased id="M2"> ) with an increase smoking time temperature. The optimum achieved ranges 61-70°C for 18 h (12.3%), 71-80°C 12 (10.7%), (7.3%). pH all within recommended levels consumption safe storage. concluded best times h.