Figure 1 - uploaded by Olusegun Ayodele Olaoye
Content may be subject to copyright.
Flow chart for production of dried and smoked Tilapia fish samples.
Source publication
Five fresh samples of Tilapia fish were used in this study; a sample was subjected to smoking while others were dried (Drd) separately at different temperatures of 45oC (Drd45oC), 65oC (Drd65oC), 80oC (Drd80oC) and 100oC (Drd100oC). The physicochemical and microbiological qualities of the resulting products were analysed. Results indicated that the...
Contexts in source publication
Context 1
... portions of the five eviscerated and salted fish samples were dried in a pre-heated electric oven (Gallenkamp, USA) at different temperatures of 45, 65, 80 and 100 o C to produce four various dried fish samples, coded as Drd45 o C, Drd65 o C, Drd80 o C and Drd100 o C respectively. Samples were dried at different time intervals, varying from 2 to 5 h, depending on the drying temperature ( Figure 1); longer time was required for relatively low drying temperatures. ...
Context 2
... took approximately 8-10 h to obtain well smoked fish product. Flow chart for the smoking process is shown in (Figure 1). ...
Context 3
... increase recorded in the ash, fibre and protein contents of the dried and smoked fish samples over their raw counterparts in the current report could therefore be of nutritional advantage to consumers of Tilapia. (Table 2) shows the chemical properties of the different fish samples, including free fatty acid (FFA; KOH/g lipid), Thiobarbituric Acid (TBA; mg MDA/kg), trimethyl amine oxide (TMAO; mg/100g), Trimethyl Amine (TMA; mg/100g) and Total Volatile Nitrogen (TVN; expressed as mg N g -1 ). The highest value of 0.82 was recorded as FFA in the raw sample followed by 0.71 in the Drd45 o C sample. ...
