Journal of Fisheries International
ISSN: Online 1993-6025ISSN: Print 1817-3381
Abstract
The utilization of cheap, abundant, highly prolific whole Tilapia nilotica (Oreochromis niloticus) processed for fish paste, cake and especially fish meal in fish diets as an alternative to conventional fishmeal is tested in this study. Eight differently processed whole Tilapia nilotica fish paste preparations were set up for 7 days. Also well processed dried fish cake and fish meal were produced and kept for 3 months. The unfermented, cooked, salted and frozen (at-25°) fish paste (super grade 1) of crude protein (c.p) 52.13% was the best. The fish cake (c.p-38.59%) and fish meal (c.p-65.69%) qualities were intact at 3 months.
How to cite this article:
O.A. Oyelese . Shelflife of Tilapia Fishmeal, Paste and Cake.
DOI: https://doi.org/10.36478/jfish.2006.98.101
URL: https://www.makhillpublications.co/view-article/1817-3381/jfish.2006.98.101