@article{MAKHILLJFT2005327937,
    title = {Effect of Salting Methods on Quality of Smoked Dry Laked Fish},
    journal = {Journal of Food Technology},
    volume = {3},
    number = {2},
    pages = {216-219},
    year = {2005},
    issn = {1684-8462},
    doi = {jftech.2005.216.219},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2005.216.219},
    author = {Tenin Dzudie and},
    keywords = {},
    abstract = {Tilapia species (Dreochromis aureus) were used in the present study. They were randomly allocated to three treatment groups of non-salted, brine-salted and dry-salted fishes. Loss in weight was greatest during smoking and least during drying. The pH of the fresh tilapia as well as that of the smoke-dried one increased with the level of salt in the products. Methods of salting the fishes significantly (P<0.05) affected the levels of lipid oxidation. Smoking of the fishes exhibited greater antioxidant activity. In respect of the overall acceptability, brine-salted and smoked tilapia was rated higher than the other two samples.}
    }