The Effects Of Ambient And Frozen Temperature Storage Conditions On The Quality Of Smoked Crayfish (Procambarus Clarkia)
ABSTRACT
This research investigated the
quality changes in smoked crayfish (Procambarus clarkia) as affected by Ambient
and Frozen Storage conditions. Some Fresh crayfish supplies were obtained
(bought) from Isohyet beach market in Oron LGA of Akwa Ibom State and transported
in tight covered containers containing some ice cubes to the fish processing
mill of the Fisheries and Aquaculture Department of University of Uyo. There,
the length and weight of some (20) randomly selected fresh (raw) crayfish were
measured and recorded. Also some of the raw crayfish were removed for analysis.
The rest of the supplies were smoked in a smoking kiln at a starting
temperature of 51°C for 4hours and the smoked product packed in polythene bags
then divided into groups to form samples. One sample was stored under ambient
(27 °C) condition while the other was stored under frozen (-10 °C) temperature
condition. Fortnightly, samples were collected from the stored bags of both
condition and analyzed for proximate composition, physicochemical properties,
quality stability indicators (such as pH, TVBN, PV, TBA, FFA, microbial load
and relevant sensory quality attributes). Expectedly, some significant (p
0.0
UKPONG, O (2021). The Effects Of Ambient And Frozen Temperature Storage Conditions On The Quality Of Smoked Crayfish (Procambarus Clarkia). Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/the-effects-of-ambient-and-frozen-temperature-storage-conditions-on-the-quality-of-smoked-crayfish-procambarus-clarkia-7-2
OKON, UKPONG. "The Effects Of Ambient And Frozen Temperature Storage Conditions On The Quality Of Smoked Crayfish (Procambarus Clarkia)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-effects-of-ambient-and-frozen-temperature-storage-conditions-on-the-quality-of-smoked-crayfish-procambarus-clarkia-7-2. Accessed 25 Nov. 2024.
OKON, UKPONG. "The Effects Of Ambient And Frozen Temperature Storage Conditions On The Quality Of Smoked Crayfish (Procambarus Clarkia)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effects-of-ambient-and-frozen-temperature-storage-conditions-on-the-quality-of-smoked-crayfish-procambarus-clarkia-7-2 >.
OKON, UKPONG. "The Effects Of Ambient And Frozen Temperature Storage Conditions On The Quality Of Smoked Crayfish (Procambarus Clarkia)" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effects-of-ambient-and-frozen-temperature-storage-conditions-on-the-quality-of-smoked-crayfish-procambarus-clarkia-7-2