Title: The effect of hot smoking on microbial and physicochemical quality of Atlantic herring in Liberia.

Fish is an important source of animal protein in the diet of the Liberian population. The methods of harvesting, handling, preservation, processing, and packaging have become a major problem for human health. Smoking as a method for preservation has remained the most widely used method for the preservation of fisheries products. The main objective of the research paper is to provide an improved method of fish smoking comparing modern or conventional methods of fish smoking. To achieve this, Atlantic herring was smoked, both ungutted and gutted, then measured for physiochemical, proximate, and microbial analysis. The final products were packed in a sterilized box and store at 20C° room temperature and 0-4 for up to 23days. Samples stored at low temperature were stable. Samples stored at 0-4°C never exceeded maximum limits for TVC and TVB-N allowed in fish products during 20days. Ungutted samples had more FFA indicating more enzymatic activity. Based on the results it is not possible to determine the extended shelf life of the gutted product compare to ungutted. These results show that the fish stored at 20°C spoils within two days, as the TVB-N reaches unacceptable limits.