Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana
The AGFS and Cabin were more efficient than the Chorkor. There were no significant differences in the nutritional and microbial quality between the AGFS and the Cabin. Cabin-smoked products, however, had the more traditional qualities of smoked fish (appearance and flavor) that the gas-smoked products lacked. © 2024 Society of Chemical Industry.
Authors
- Grethe Hyldig (ORCID: https://orcid.org/0000-0001-7991-8225)
- Francis Kofi Ewusie Nunoo (ORCID: https://orcid.org/0000-0002-9262-0981)
- Josephine Owusuwaa Nyarko
- Angela Parry‐Hanson Kunadu (ORCID: https://orcid.org/0000-0001-8758-0420)
- Maame Yaakwaah Blay Adjei (ORCID: https://orcid.org/0000-0001-7831-6679)
- Eunice Konadu Asamoah (ORCID: https://orcid.org/0000-0002-8046-7852)
- Samuel Addo (ORCID: https://orcid.org/0000-0003-3276-3523)
Institutions
- University of Ghana (GH)
- Technical University of Denmark (DK)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-07
- DOI
- https://doi.org/10.1002/jsfa.14060
- Citations
- 1
- Primary Topic
- Regional Development and Management Studies
- Type
- article
- Field-Weighted Citation Impact
- 1.13
Funders
- University of Ghana
- Danish International Development Agency