2011
DOI: 10.3923/javaa.2011.301.306
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Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon

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Cited by 50 publications
(27 citation statements)
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“…Ali et al, (2011) observed an increase in TBARS value for smoked-dried and sundried flesh of two fish species (Silurus glanis and Arius parkii). Ortiz et al, (2013), reported that exposure time during drying would have a greater effect on formation of secondary lipid oxidation compounds in the dried fish samples from 40 to 60 °C.…”
Section: Changes In Physico-chemical Parametersmentioning
confidence: 95%
See 1 more Smart Citation
“…Ali et al, (2011) observed an increase in TBARS value for smoked-dried and sundried flesh of two fish species (Silurus glanis and Arius parkii). Ortiz et al, (2013), reported that exposure time during drying would have a greater effect on formation of secondary lipid oxidation compounds in the dried fish samples from 40 to 60 °C.…”
Section: Changes In Physico-chemical Parametersmentioning
confidence: 95%
“…In the present study, the TBARS values of dried Pangasius were within the limit of acceptability. Ali et al, (2011) has observed that TBARS value of sundried fish was greater than smoked dried and fresh sample in all three species (Tilapia niloticus, Silurus glanis and Arius parkii).…”
Section: Changes In Physico-chemical Parametersmentioning
confidence: 99%
“…Ogbonna and Ibrahim (2009) reported 53.10% protein content for smoked fish (C. gariepinus). A study on the influence of traditional smoke drying on the quality of fish by Ali et al (2011) revealed that percentage moisture content was least in smoked-dried fish compared to solar-dried, and the former had longer shelf life and keeping quality. Moisture content of catfish decreased sharply after the hot smoking process and this decrease was due to loss of water during smoking.…”
Section: Discussionmentioning
confidence: 99%
“…This might be due to the loss of water during drying, smoking and the combination of smoking-drying. A study on the influence of the traditional smoking and/or drying on the quality of catfish by Ali et al (2011) showed that the percentage moisture content was low Abolagba and Osifo (2004). They reported that fish weight loss is due to the dehydration during smoking.…”
Section: Resultsmentioning
confidence: 99%
“…The study reported that different processing and drying methods have different effects on the organoleptic parameters and on the nutritional composition of fish due to heating and a high concentration of salt (Nelson, 2006), which changes the chemical and physical concentration leading to an increase in digestibility and protein denaturation. Fresh fish in Nigeria were usually under prized, hence, aqua culturists have begun to dry or smoke the fish to attract a better price from the local and international markets (Tobor, 2004;Ali et al, 2011). Hence, there is a need to determine the nutritional and sensory attributes of catfish subjected to drying, smoking and the smoking-drying methods before commercial cottage production could be embarked upon.…”
Section: Introductionmentioning
confidence: 99%