Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract
ABSTRACT
Fresh catfish and mackerel fish were treated with three
different concentration (20% 40%. and 60%) of extract. They were then smoked in
a local fabricated smoking kiln. Ihe
proximate and mineral Compositions of the lish \\ crc evaluated and the sensory
evaluation was also carried out. Results obtained showed thai the moisturc
content signiflcantly differed (P0.05) from the control lbr the catlish and
mackerel. 'l'he percentage crude protein content also diffrred significantly (
P'Z0.05 ) \\'ilh the control with a decrease in catfish and an increase in
mackerel. i\ decrease was observed in the ash and ftit content' of the two
fishes and a slight increase on the crude fibre content of mackerel. l'he mean
mineral coniposition showed that a signi licatit difference
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OKORIE, C (2021). Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-fish-treated-with-ocimum-gratissimum-extract-7-2
CHINASA, OKORIE. "Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 28 Oct. 2021, https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-fish-treated-with-ocimum-gratissimum-extract-7-2. Accessed 24 Nov. 2024.
CHINASA, OKORIE. "Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 28 Oct. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-fish-treated-with-ocimum-gratissimum-extract-7-2 >.
CHINASA, OKORIE. "Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-fish-treated-with-ocimum-gratissimum-extract-7-2