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Quality changes of Nigerian traditionally processed freshwater fish species.

1984; Wiley; Volume: 19; Issue: 3 Linguagem: Inglês

10.1111/j.1365-2621.1984.tb00356.x

1365-2621

O. A. Afolabi, Omosola Arawomo, Olusegun L. Oke,

Fish Biology and Ecology Studies

Summary Traditionally smoked (TS), traditionally solar dried (TD), oven dried (OD), Ife solar dried (ISD), and fresh (FF) Clarim lazeru, Sarotherodon niloticus, Sarotherodon galileus, Tilapia zilli, and Hemichromis fmciatus were assessed for proximate composition, nutritive value and organoleptic changes. Proximate composition of the fish treatment groups were similar, and this increased with decreasing moisture content. Biological value (BV), true digestibility (TD), net protein utilization (NPU), protein efficiency ratio (PER), were greater than casein (P < 0.01), although they are not statistically different from each other. From consumer‐type taste panel, no statistically significant differences between fish species and organoleptic attributes scores could be discerned. However, a comparison between fish treatment and organoleptic attributes showed obvious differences. The fresh fish always scored highest while TD scored lowest. The findings are discussed.