International Journal of Fishery Science and Aquaculture ISSN 9521-4569 Vol. 3 (5), pp. 062-073, November, 2016. © Advanced Scholars Journals
Full Length Research Paper
Obtaining information on the sensory properties of smoke-dried shrimps
*Ebipade Konboye, Omirigwa C. Isaac and O. E. Umukoro
Department of Fisheries and Aquaculture Technology, P. M. B. 704 Federal University of Technology Akure, Nigeria.
*Corresponding Author. Email: email@example.com
Accepted 15 October, 2016
The study assessed consumers’ preference and perception of smoke-dried white shrimps in Igbokoda, a coastal area of Ondo State, Nigeria. The community was purposively chosen because the town is a major cluster for natives from coastal communities in Ilaje and Ese-Odo LGAs of Ondo State, Nigeria. Forty shrimp consumers (20 males and 20 females) were randomly selected for this study. They assessed the sensory properties of smoke-dried shrimps collected from processing units in Ayetoro and Bijimi. The two communities were purposively chosen for the predominance of white shrimp processing using smoking method. Five smoke-dried samples (A1-A5 and B1-B5) were collected from Ayetoro and Bijimi respectively. Panelists assessed the sensory attributes of white shrimps using a 9-point hedonic scale. Results indicated that there were significant differences (p ≤ 0.05) in the organoleptic properties of the white shrimps. Samples A3, B2 and B3 had low acceptability while samples A1 and B5 were more accepted than the other samples. Taste of the samples was the highest significant factor that influenced general acceptability among assessors as indicated by the magnitude of its t-Stat. All the sensory attributes were positively correlated (R = 0.71) with general acceptability and 50% (R2 = 0.50) dependent on these sensory attributes. Majority of the respondents said they consumed white shrimps with no allergic reactions in dried form. Consumers were highly satisfied with smoked white shrimps in market places; however, off flavour, inadequate taste, odd appearance and the quantity of by-catches were the perceived reasons that determined consumers’ satisfaction with shrimps in the market outlets. Hence, more emphasis should be laid on reducing off flavour, odd appearance, by-catches and increased utilization of white shrimp in food products. This would further increase consumers’ satisfaction, patronage in market places, boost coastal economy and contribute to healthy living of consumers in Nigeria.
Key words: Consumers, preference, sensory attributes, perception, white shrimp, coastal areas.
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