Quality and Shelf

摘要

Aims: The effects of oven – drying (OVD), brining and oven – drying (BOVD) and smoking (SMK) on quality and shelf – life of Catfish ( Chrysichthys nigrodigitatu s ) and Tilapia ( T. zillii ) were evaluated.Study Design: Completely randomised block design.Place and Duration of Study: Department of Environmental Management & Toxicology, Federal University of Agriculture Abeokuta, Nigeria, between February 2011 and August 2012.Methodology: Life fish were collected and processed using three local preservation methods. Processed fish samples were stored in perforated plastic containers for 11 successive weeks at ambient temperature (25-32oC) and assessed weekly for weekly for levels of trace metals (Fe, Zn, Cd, Pb) and physical attributes of odour, flavour and texture. Microbial load was assessed by total viable count (TVC) and biochemical activity by total volatile nitrogen (TVN).Results: This study showed that brined/ oven-dried fish was the most accepted followed by smoked fish. The quality of processed fish under ambient conditions decreased with increasing storage time in the order OVD>SMKD