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|Title:||THE ACCEPTANCE OF PACKAGED SMOKEDDRIED CURED FISH (CLARIAS GARIEPINUS) IN UNIVERSITY OF BENIN, BENIN CITY.|
|Keywords:||Smoke-dried, AltonaKiln, Nitrite-cure, acceptance|
|Abstract:||The study evaluated the acceptance of packaged smoked-dried cured fish, carried out on 30 specimens of Clarias gariepinus. The treatments were; Nitrite-cure (Treatment a ), common-salt cure (Treatment B) and unsalted specimen (control experiment; C); using an Altona-type smoking kiln. Ten (10) specimens of fish per treatment were used in the investigation of acceptability using the following parameters; Taste/flavour, odour/smell, texture, appearance and grace. The analysis revealed that the parameter; Appearance, texture/flavour, odour/smell and grade, had significant differences at P (<0.05). It could be concluded that based on the efficiency, time of smoking and curing that nitritecured fish is more acceptable in terms of appearance, preservative quality and less likelihood of microbial infestation than fish treated with common salt.|
|Appears in Collections:||Abstracts|
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