Show simple item record

dc.contributor.authorNdakatu, M.A.
dc.contributor.authorOyero, J.O.
dc.contributor.authorMamsa , A.M.
dc.date.accessioned2021-06-24T16:12:53Z
dc.date.available2021-06-24T16:12:53Z
dc.date.issued2011
dc.identifier.issn2141-4246
dc.identifier.urihttp://hdl.handle.net/1834/24298
dc.description.abstractThis study was carried out to evaluate and compare the shelf life of smoked and salted-dried Oreochromis niloticus over a relative time period. Improved traditional smoking kiln and salting were employed respectively. The smoking kiln was constructed with iron metal with a dimension of 120cm x 70cm and consisting of three smoking racks with dimension of 30 x 30cm each. Table salt was used for preservation of some of the specimens. A total of 30 samples weighing 7.1kg were used. Fifteen (15) samples each were used respectively for smoking and salting. Satisfactory smoking was achieved in two days while salting to dryness was accomplished in four days. The initial percentage proximate compositions of the smoked products were 7.94%, 66. 97%, 8.`84% and 2.96% for moisture, protein, lipid and ash respectively, while that of the salted products were 8.37%, 63.93%, 12.91% and 3.95% for moisture, protein, lipid and ash. Preliminary results of the proximate compositions of the two products at the end of the fifth week of storage were as follows; 8.23%, 65.70%, 10.63% and 2.23% for moisture, protein, lipid and ash respectively of the smoked products, while 6.33%, 64.25%, 11.28% and 2.38% represent the values of moisture, protein, lipid and ash of the salted-dried products. By the individual product proximate characterization, it was discovered that both products were still relatively in good and acceptable condition. However, the protein and moisture values of the smoked products were relatively greater than those of the salted-dried products, while on the other hand, lipid and ash were relatively greater in salted-dried products. The prevailed relative higher moisture in the smoked products constitutes a predisposing condition for microbial activity and spoilage of the products, while the relative higher percentage lipid in the salted-dried products predisposes the products to lipid oxidation and rancidity.
dc.formatapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.relation.urlhttp://www.wiloludjournal.com
dc.subject.otherAquaculture
dc.subject.otherOreochromis niloticus
dc.subject.otherlipid rancidity
dc.subject.otherproximate composition
dc.subject.otherMinna
dc.titleComparative evaluation of the proximate composition of smoked and salted-dried Oreochromis niloticus
dc.typearticle
dc.bibliographicCitation.issue2
dc.bibliographicCitation.titleContinental Journal of Fisheries and Aquatic Science
dc.bibliographicCitation.volume5
dc.format.pagerange38-45
dc.type.refereedTRUE
refterms.dateFOA2021-06-24T16:12:53Z
dc.source.legacydepositoremailmanagingeditor.olawale71@gmail.com
dc.source.legacyrecordurlhttp://aquaticcommons.org/id/eprint/7323
dc.source.legacydepositorid5610
dc.source.legacylastmod2013-02-14 11:01:24
dc.source.legacyid7323
dc.source.legacyagencyWilolud Journals


Files in this item

Thumbnail
Name:
Vol_5__2__-_Cont._Fisheries_an ...
Size:
66.58Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record