The nutritional, sensory and bacterial attributes of four marine species in storage
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Date
2021-09-05
Journal Title
Journal ISSN
Volume Title
Publisher
Animal Science Association of Nigeria
Abstract
Deterioration of fish and fish quality is an important issue in protein security, particularly in humid tropical
regions with poor refrigeration facilities. This study evaluated the quality of Argentine hake,herring,
mackerel and horse mackerel, and the changes in thesequalityparameters when these fish are stored on the
shelf.Nutrient content, sensory values, as well as the microbial status of the fisheswere evaluated
immediately and 2 daysafter storage.Results showed that the crude protein and ash values of the herring
fish were highest, but the Mackerel was highest in fat content, while Argentina hake had the highest
moisture content.The sensory values were highest for Mackerel fish. All the fish types supported bacterial
growth, but the rate of growth was much higher (p<0.05) in horse mackerel. It is recommended that
harvesting and processing facilities of fish be directed more towards mackerel and herring than horse
mackerel, to reduce fish loss due to spoilage
Description
Keywords
Protein security; sensory values; bacterial growth;
Citation
Badmos et. al. 2021