Publikationsdatum:
2021-07-13
Beschreibung:
Salted and saltless Clarias gariepinus were smoked and oven dried. Their proximate composition and sensory qualities were assessed using standard methods. The salted oven dried fish has mean values of 65.00% (crude protein); 21.90% (fat); 6.40% (moisture); and 0.79% crude fibre while the saltless had lower mean values of 64.50% (protein); 20.95% (fat);5.68% (moisture) and0.40% crude fibre. The ash content of the saltless oven dried fish 7.34% was higher than the salted 6.46%. The salted smoke dried fish has 64.07% crude protein; 20.74% (fat), 6.51 % moisture; 8.54% ash and 0.53% crude fibre. Thus, the oven dried samples have higher protein and fat values than the smoke dried samples. The salted samples have higher values of these nutrients than the saltless ones. Salting perhaps increases the availability of nutrients in smoked and oven dried Clarias gariepinus. Sensorily, there was no significant difference (P〉O.05) in taste, texture and overall acceptability of salted and unsalted smoked and oven dried Clarias gariepinus. A significant difference existed in their colour and Flavour. The colour of the saltless smoked dried fish was most acceptable. While the flavour of the 5% salted smoked dried fish was preferred. The salted oven dried fish had the highest overall acceptability score
Beschreibung:
Includes:- 2 tables.;11 refs.
Schlagwort(e):
Fisheries
;
Clarias gariepinus
;
Nigeria
;
freshwater environment
;
Cured products
;
Nutritive value
;
Proteins
;
Body conditions
;
Moisture
;
Organoleptic properties
Repository-Name:
AquaDocs
Materialart:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
71-74
