Effect of smoke sources on quality and storage stability of catfish fillet(Clarias macrocephatus Gunther)

The effect of smoke sources, bagasse and coconut husk, on the chemical comp osition, acceptability and quality changes of catfish fillets was investiga ted. Catfish smoked with either of the sources had similar compositions. Ca tfish fillets smoked with coconut husk attained significantly higher prefer ence scores for color but odor scores were lower compared with those smoked with bagasse (p < 0.05). However, no significant differences in other attr ibutes were observed for fillets smoked by the two different kinds of start ing material. Smoked fillets showed lower TEA values, ammonia content, aero bic plant count (APC), yeast and mold than the control throughout 10 weeks of storage at 4C. For the smoked fillets, nonenzymatic browning was prevale nt.