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dc.contributor.authorAkande, G.R.
dc.coverage.spatialNigeria
dc.date.accessioned2008-05-31T19:21:01Z
dc.date.available2008-05-31T19:21:01Z
dc.date.issued1989
dc.identifier.isbn978-2345-049
dc.identifier.urihttp://hdl.handle.net/1834/2433
dc.description.abstractThe yield of mince from stunted Tilapia species using a flesh-bone separator was investigated. Salt was added to the mince to prepare dried cakes with enhanced keeping qualities. Pre-heat treatment of the cakes prior to low temperature drying resulted in an initial moisture loss and improved the appearance, flavour and texture of the cakes. The dried cakes were assessed for total viable counts and sensory attributes after preparation and storage. Desalting of cakes was effected by boiling in water, Salted dried cakes were found to be microbiologically stable and the reconstituted cakes organoleptically acceptable after a storage period of 2 months. Feed compounded from Tilapia offal silage kept better than feed from fishmeal and was not mouldy after 6 months of storage.en
dc.description.sponsorshipNIOMR
dc.language.isoen
dc.relation.ispartofseriesTechnical Paper, 50en
dc.titleProduction of salted cakes from the flesh of stunted tilapia spp. and silage from their offal.en
dc.typeReport
dc.description.statusPublisheden
dc.format.pages14
dc.subject.asfaFish utilizationen
refterms.dateFOA2021-01-30T18:47:41Z


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