Publication Date:
2021-07-14
Description:
The effect of food grade chemical and natural preservatives on the proximate and sensory analysis of smoked catfish Clarias gariepinus during six weeks ambient storage were determined. Eleven pre-smoking treatments were applied: 25% sodium chloride (NaCl) and 1% ascorbic acid for Iht 25% NaCI and 1% ascorbic acid for 30mins; 3% sodium lactate for 30mins; 3% sodium lactate and ginger (Zingiber officinale) extract for 30mins; 5% sorbic acid for 3Omins; 5% sorbic acid for 1h; 3% sodium lactate and Tetrapleura tetraptera extract for 30mins; 3% sodium lactate and Ethiopian pepper (Xylopia aethiopica) extract for 30mins; Z. officinale extract for 30mins; X aethiopica extract for 30mins and T. tetraptera extract for 30mins. The samples were smoked, cooled and packed for analysis at 0, 2, 4 and 6 weeks of ambient storage. The values of the proximate analysis ranged between 13.0-19.5%, 3.5-5.5%, 12.3-17.6% and 58.4-68.7% for moisture, ash, lipid and protein respectively. There were no significant change of proximate composition and sensory evaluation (p〈 0.05) within each treatment groups during the 6 weeks storage without refrigeration
Description:
Includes:- 9 figs.;7 refs.
Keywords:
Fisheries
;
Clarias gariepinus
;
Nigeria
;
Lagos
;
freshwater environment
;
Preservatives
;
Storage
;
Fish storage
;
Storage effects
;
Cured products
;
Food composition
;
Nutritive value
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
100-103
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