Effect of traditional fish processing methods on the proximate composition of red fish stored under ambient room conditions

The effects of three different traditional processing methods (smoking, frying and salting) on proximate composition of red fish stored under ambient room conditions were determined. Fresh red fish were obtained from Elmina fish market. These were used for the study to determine the proximate properties of the raw fish, smoked fish, fried fish and salted fish before and after storage. The parameters studied were moisture, crude protein, crude fat, ash, crude fibre, and nitrogen-free extract contents. The results indicated that traditional processing methods have significant effects on the proximate composition of red fish. Mean moisture, crude protein, crude fat, ash, crude fibre, and nitrogen-free extract contents of the raw fish were 80.0, 72.49, 9.99, 6.00, 1.01, and 0.51 respectively. The changes in all the parameters after processing but before storage were found to be significant at (P < 0.05) for the three traditional processing methods studied. After storage under ambient room conditions for 14 days, changes in ash, crude fibre, nitrogen-free extract, moisture, and crude fat content of the processed fish were found to be significant (P < 0.05) for the three traditional processing methods studied. Changes in the protein content were not significant at (P < 0.05) between salted and dried pre-stored and poststored red fish. .