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Please use this identifier to cite or link to this item: http://http://dspace.futminna.edu.ng/jspui/handle/1/2094

Title: SHELF-LIFE STUDIES OF HOT AND COLD SMOKED MARINATED CLARIAS GARIEPINUS
Authors: IKPEGBU, ALEXANDER CHUKWUKA
Issue Date: 18-Jul-2013
Abstract: This study was carried outto determine the Shelf-life of Hot and Cold marinated smoked C[arias . garienpinus for JiX weeks;:~hcifish was prepared and marinated prior to smoking and stored in different temperature conditr~ri:'~;T~O different kind of smoking kiln was used, the hot smoking \ ' ~ i kiln by Dr.' S. Oyero and thbmodification of Torry kiln to suite the local smoking by me ( Mr. , . Ikpegbu A.C. called the LEXY COLD SMOKING KILN). Proximate analysis was done to determine the she!lf-life and degree of spoilage on both cold and hot marinated smoked Clarias \ garienpinus. The\ moisture content of hot marinated smoked fish was highly reduced with increase in crude; protein. The organoleptic assessment shows that freshly prepared marinated cold smoked fish was preferred and also two weeks after storage. The hot marinated smoked fish shows on significant difference with taste and flavour until after four weeks of storage.
URI: http://http://dspace.futminna.edu.ng/jspui/handle/1/2094
Appears in Collections:Agricultural Economics and Extension Technology

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