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Date
2017
Metadata
Show full item recordAbstract
The process of smoking squid (Sepioteuthis lessoniana) locally known as “Bakag” was enhanced. Chilling and marinating of squid mantle before smoking was introduced to improve taste and texture. The acceptable product was determined through sensory evaluation using a 5 -point hedonic scale rating. Chemical and microbial properties were determined using the standard method of analysis. Smoked squid which was chilled before smoking and those flavoured with Sprite soda was the most acceptable. The microbiological test revealed levels within acceptable limits.Journal
Journal of Academic ResearchVolume
2Issue/Article Nr
4Page Range
33-40Collections