THE EFFECT OF HANDLING PRACTICES ON THE KEEPING QUALITY OF FISH CAUGHT IN LAKE VICTORIA.

Author(s) : MLAY M. L., KIKAREH S. M., KIRENGA J., NICHODEMUS F. L. A., WARIOBA M., BHAHINDA P., KARNICKI Z. S., LIMA DOS SANTOS C. A. M., NYAGAMBI J., BUGA M.

Type of article: Periodical article

Summary

THE STORAGE LIFE OF FURU (HAPLOCHROMIS SPP), KAMONGO (PROTOPTERUS ETHIOPICUS) AND SANGARA (LATES SPP) KEPT AT ROOM TEMPERATURE, IN ICE AND IN CHILLED LAKE WATER WAS INVESTIGATED USING ORGANOLEPTIC, CHEMICAL AND MICROBIOLOGICAL METHODS. AT ROOM TEMPERATURE (25 DEG C] HAPLOCHROMIS SPP BECAME SPOILED AFTER 20 HOURS, PROTOPTERUS AFTER THREE DAYS AND LATES FILLETS AFTER TWO DAYS. THE EXPERIMENT SHOWED THAT THE SHELF LIFE OF FISH KEPT IN ICE/CHILLED LAKE WATER IS LONGER, AS FOLLOWS: HAPLOCHROMIS, 7/8 DAYS; PROTOPTERUS, 13/14 DAYs; LATES FILLETS, 15/20 DAYS.

Details

Original title: THE EFFECT OF HANDLING PRACTICES ON THE KEEPING QUALITY OF FISH CAUGHT IN LAKE VICTORIA.
Record ID : 1983-0581
Languages: English
Source: FAO, Expert Consult. Fish Technol. Afr., Casablanca - 11 p.; 9 tabl.; 8 ref.
Publication date: 1982/06/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Microbiology; Chilling; Organoleptic property; Fish; Lake; Chilled water; Fresh water