The nutritional, sensory and bacterial attributes of four marine species in storage
dc.contributor.author | Badmos, A. A. | |
dc.contributor.author | Yusuff, A. T. | |
dc.contributor.author | Adeshina, I. | |
dc.contributor.author | Oyeyinka, S. O. | |
dc.contributor.author | Lawal, A. O. | |
dc.date.accessioned | 2023-04-13T07:41:24Z | |
dc.date.available | 2023-04-13T07:41:24Z | |
dc.date.issued | 2021-09-05 | |
dc.description.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 | en_US |
dc.identifier.citation | Badmos et. al. 2021 | en_US |
dc.identifier.uri | https://uilspace.unilorin.edu.ng/handle/20.500.12484/9137 | |
dc.language.iso | en | en_US |
dc.publisher | Animal Science Association of Nigeria | en_US |
dc.relation.ispartofseries | ASAN - NIAS 2023;882 – 886 | |
dc.subject | Protein security; sensory values; bacterial growth; | en_US |
dc.title | The nutritional, sensory and bacterial attributes of four marine species in storage | en_US |
dc.type | Presentation | en_US |
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