Komolafe, C.A and OLUWALEYE, I.O and Adejumo, A.O.D and OLADAPO, M.O (2013) Effects of drying Temperatures on the Quality of Three Tilapia Fish Species. International Journal of scientific research and management (IJSRM), 1 (7). pp. 371-375. ISSN ISSN (e): 2321 - 3418
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Abstract
The effects of dryingtemperatur es on the quality of three tilapia fish species were reported. The fresh fish samplesobtained from local markets in Ibadan, Nigeria were dried in a convective fish dryer at 60°C , 90°/ 60°C( 90°C at initial stage and later at 60°C) and 90°C drying temperatures. The average microbial load ( Total viable bacteria,total coliform and total fungal counts) obtained from dried Mackerel, Pilchard and Herring for 8hrsduration ranged from 0.15 x 104 to 2.4 x10 4 Colonies per gram sample (cfug - 1 ). Th e Organoleptic analysis revealed that t he attributes (flavour, texture and colour ) of the three species dried at 90°/ 60°C were more appropriate and acceptable. The shelf – life obtained from the dried samples of Mackerel, Pilchard and Herring were 1, 2 and 2weeks; 2, 3 and 5 weeks and 1, 1 and 2 weeks at 60°C , 90°/ 60°C, 90°C drying tempera tures respectively. The results therefore suggested 90°/ 60°C drying temperature for fish drying.
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > TJ Mechanical engineering and machinery |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | ADEKUNLE KOMOLAFE |
| Date Deposited: | 14 Jun 2014 06:52 |
| Last Modified: | 17 Sep 2019 11:34 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/32 |
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