Publication Date:
2021-07-12
Description:
The proximate composition of the fresh water shrimp Atya gabonensis (Irvine), preserved by smoking, salting and sun - drying was determined and compared to the fresh shrimp. All the preservation methods significantly (p〈 0.05) increased the total dry matter (38.34 93%), protein content (17.31 48.9) and ash content (28.36 36.17%) over the fresh shrimp value. Moisture and lipid contents however, were reduced from the fresh shrimp's 61.66% and 25.29% to low value of 7.00% and 5.10% respectively. The preserved shrimp is, therefore, nutritionally superior to the fresh shrimp as preservation enhances its proximate composition. Of all the preservation methods used in this work, smoking is the best. It recorded the best preservation indices of lowest moisture content, higher dry matter, higher protein content and highest ash content.
Description:
Includes:- 1 table.;13 refs.
Keywords:
Fisheries
;
Chemistry
;
Atya gabonensis
;
Nigeria
;
Benue R.
;
freshwater environment
;
Lipids
;
Organic compounds
;
Proteins
;
Ash content
;
Cured products
;
Fish
;
Shrimp fisheries
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
378 -381
