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| Sorinmade, S.O.; Talabi, S.O.; Banwo, A.. |
| A preliminary investigation was conducted with freshly caught West African long croaker (Pseudotolithus typus). Half of the fish stored at ambient temperature (28 - 32oC) for 5, 12, 13, 24 and 36 hours were gutted. These conditions enable a high rate of fish deterioration and spoilage; thus facilitating the elaboration of characteristics which would subsequently be used to establish some sensory guidelines for fish quality evaluation in Nigeria. Several sensory deteriorative changes were observed whose application for sensory assessment may be time consuming and confusing to Fish Quality Inspectors. Hence, it is concluded from this study that the most important sensory quality indices which can be used as guidelines for the Nigerian Fishing Industry and... |
| Tipo: Report |
Palavras-chave: Fishery development; Fish storage. |
| Ano: 1984 |
URL: http://hdl.handle.net/1834/2388 |
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| Sorinmade, S.O.; Talabi, S.O.; Aliu, A.. |
| Freshly caught small sized fish species were transported to the laboratory gutted and washed before mechanical separation into bone and mince. Duplicate batches of the mince were then treated with seven different concentrations (wt/wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt in the salted cooked mince, free and press water and salted cooked pressed mince were determined. Also, the moisture contents of the salted cooked mince and salted pressed were determined. The moisture contents of both the salted cooked mince and salted pressed cake decreased with increase in added salt and an equilibrium was reached around 20% level of added salt. However, the moisture... |
| Tipo: Report |
Palavras-chave: Fish handling; Fish handling; Http://aims.fao.org/aos/agrovoc/c_32448. |
| Ano: 1982 |
URL: http://hdl.handle.net/1834/1208 |
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