Author/Authors :
Ajang، R.O. نويسنده Department of Biological Science, Cross River State, University of Science and Technology, Calabar, Nigeria , , Ndome، C.B. نويسنده Department of Genetics and Biotechnology, University of Calabar, Calabar, Nigeria , , Ingwe، R.U. نويسنده Institute of Public Policy and Administration, University of Calabar, Calabar, Nigeria ,
Abstract :
Fish Processing parameters with regards to organoleptic evaluation and cost benefit analysis were studied. The chorkor smoked fish has an attractive colour, good taste and is of good quality. Cost benefitanalysis showed that at all levels of operation, the chorkor is superior to the traditional smoking altar in terms of all indices of profitability. A major benefit of chorkor fish processing technology is in the area of environmental conservation due to the much lower fuel wood requirement. The chorkor is amendable to adaptation to gas fuel whereby a gas ring in the pit supplies the heat in place of wood.
