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STUDIES ON THE KEEPING QUALITY OF CHRYSICHTHYS AND TILAPIA DURING ICE PRESERVATION.

Author(s) : ADEBONA M. B.

Summary

ONE GROUP OF EACH SPECIES WAS GUTTED AND THE OTHER UNGUTTED AND WERE STORED IN SEPARATE CONTAINERS UNDER ICE IN A REFRIGERATOR. ANALYSES WERE MADE ON THE SAMPLES BY DETERMINING IODINE VALUE, PEROXIDE VALUE, TOTAL NITROGEN, TOTAL VOLATILE BASES, NON-PROTEIN NITROGEN, AND TOTAL VIABLE COUNTS ; SENSORY EVALUATION WAS ALSO CARRIED OUT ON THE SAMPLES. AT THE END OF THE EXPERIMENT IT WAS OBSERVED THAT GUTTED AND UNGUTTED SAMPLES OF CHRYSICHTHYS AND TILAPIA KEPT FOR MORE THAN 21 DAYS BUT THERE WERE SOME DIFFERENCES IN ODOUR, TEXTURE AND TASTE. TILAPIA AND CHRYSICHTHYS CAN BE KEPT IN ICE FOR UP TO 21 DAYS WITHOUT MUCH CHANGES IN THE APPEARANCE, TASTE, TEXTURE AND EDIBILITY.

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Pages: 1981-4

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Details

  • Original title: STUDIES ON THE KEEPING QUALITY OF CHRYSICHTHYS AND TILAPIA DURING ICE PRESERVATION.
  • Record ID : 1983-0579
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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