Evaluation of selected storage conditions on post-processing losses and quality preservation of smoked dry herrings

is by far the most popular fish consumed in large quantities in Ghana. This research project investigated the relative effectiveness of four simple storage methods in reducing high post-processing losses of smoked dried herring, which can reach 70%. The four methods were: (1) frozen storage at -20 degrees C for 6 months, which served as the control method; (2) storage in polythene bags, with and without desiccant; (3) storage in traditional "Chorkor-style smokers;" and (4) use of a modified smoker storage designed by Tuskegee University primarily for reducing insect infestations during storage. Results indicated that storage loss was only 4% in the modified storage structure, versus 27% in the traditional unit. Smoked dried herring in the modified storage structure also had a low microbial load, and a highly acceptable sensory quality; chemical analyses indicated that the product was highly desirable. Smoked dried herring stored in polythene bags, with and without desiccant, spoiled within 1 to 3 months, due to excessively high moisture content and acid values. (Author abstract, from PN-ABK-546)