Storage potential and utilization of tilapia mince
Production of mince from Tilapia using a combination of physical and chemical methods was found to improve the storage life of the mince in the deep freezer. Though the chemical composition of the mince was slightly affected, the mince was microbiologically stable throughout the five weeks frozen storage. Fish cakes prepared traditionally from tilapia minces were more acceptable than oven dried cakes. Production of fish cakes form tilapia will improve utilization of this species in areas where small size tilapia are regarded as fish of low economic value
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| Main Author: | |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
1999
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| Subjects: | Fisheries, Chemistry, Nigeria, minced products, storage, storage conditions, storage effects, |
| Online Access: | http://hdl.handle.net/1834/21445 |
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| Summary: | Production of mince from Tilapia using a combination of physical and chemical methods was found to improve the storage life of the mince in the deep freezer. Though the chemical composition of the mince was slightly affected, the mince was microbiologically stable throughout the five weeks frozen storage. Fish cakes prepared traditionally from tilapia minces were more acceptable than oven dried cakes. Production of fish cakes form tilapia will improve utilization of this species in areas where small size tilapia are regarded as fish of low economic value |
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