TY - JOUR
T1 - Effect of Drying Methods on the Nutritional Composition of Three Species of Fish (Bonga sp. Sardinella sp. and Heterotis niloticus)
AU - , J.O. Akinneye AU - , I.A Amoo AU - , S.T. Arannilewa
JO - Journal of Fisheries International
VL - 2
IS - 1
SP - 99
EP - 103
PY - 2007
DA - 2001/08/19
SN - 1817-3381
DO - jfish.2007.99.103
UR - https://makhillpublications.co/view-article.php?doi=jfish.2007.99.103
KW - Fish
KW -chemical
KW -minerals sensory
KW -drying
AB - Three methods of drying (oven, sun and smoke) were used to dry the samples. The physico-chemical and minerals contents of the sample were determined using standard methods. H. niloticus oven dried recorded the highest (16.42%) moisture content while the least moisture content 9.27% were obtained in Sardinella sp. oven-dried and sun-dried. Highest protein content 51.06% was found in Sardinella sp. sundried while the highest and the least fat value of 60.36% and 12.13%, respectively were recorded for H. niloticus smoke-dried and sun-dried. Banga sp. have the highest ash content of all the fish evaluated for proximate composition. The highest value of the major elements were obtained in this decreasing order K > Na>Mg>Ca in Sardinella sp. (oven-dried) H. niloticus (sun-dried) H. niloticus, (smoke-dried) and Isardinella sp. (oven-dried). The highest value of major element K (250mg), Na (218 mg), Mg(183 mg) and Ca (150 mg) were obtained in Sardinella sp. (oven-dried), H. niloticus (sun-dried), H. niloticus (smoke-dried) and Sardinella sp. (oven-dried), respectively Zinc (Zn) recorded the highest value of all the trace elements determined while Copper (Cu) recorded the lowest value in the trace elements evaluated. The most palatable taste obtained from the group of panellist were found in smoke-dried and oven-dried sample. Most attractive colour was recorded for smoke-dried sample while the lest attractive colour was obtained in sun-dried sample.
ER -