Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus
Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources. Samples of fresh H. niloticus were bought, cut into chunks while extract juice from pepper, ginger rhizomes, garlic, onion bulb were used as sources of spices. Samples of fish were divided randomly into five (5) batches dipped into spice extract juices for 10 minutes drained and smoked with common firewood. Treatment without spice extract juice served as control. Each batch of fish was smoked for 7 hours on a drum-made smoking kiln products were individually packaged in polythene bag stored at room temperature and used for sensory evaluation and microbial analysis. Results of the sensory evaluation indicated that there was significant difference (P<0.005) for taste, appearance, colour and overall acceptance for the treatments. Ginger juice extract had the best overall acceptance. Similarly there was significant difference (P>0.05) in the microbial analysis. The garlic juice extract had the longest storage period with minimum total plate and mould count after 8 weeks
| Main Authors: | , , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
2005
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| Subjects: | Fisheries, Biology, Nigeria, Makurdi, fish storage, microbiological analysis, organoleptic properties, storage effects, storage life, taste, Heterotis niloticus, |
| Online Access: | http://hdl.handle.net/1834/21642 |
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