Publication Date:
2021-07-15
Description:
Effect of spices on the chemical properties of hot-smoked catfish (C.gariepinus) was examined. The experimental design was complete randomized design (CRD) with the treatments been the variously spiced hot-smoked catfish (garlic, ginger, garlic-ginger homogenate spiced and the control without spices). Proximate and mineral content analyses were carried out using standard experimental procedures. There exist significant differences (p〈0.05) in the percentage moisture and crude protein content with smoked catfish without spices having the highest moisture content with mean value 6.18 ~c 0.13 and 79.44 ~c 0.13 respectively which could be as a result of the increase in the fibre content of the spiced fish products which is a function of fibre content of the spices applied to the fish products. Similar trend was also observed for the lipid and ash contents the fish products. There exist significant differences (p〈0.05) in the mineral content preseent in the various fish products with the exception of magnesium. The products are rich in calcium and other minerals with garlic-ginger homogenate spiced product having the highest level of calcium (0.980 ~c 0.02).
Description:
Includes: 25 references.
Keywords:
Fisheries
;
Clarias gariepinus
;
Nigeria
;
Spices
;
Organoleptic properties
;
Chemical properties
;
Hot-smoked
;
C. gariepinus
;
freshwater environment
;
automation
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
435-438
