aluation pro imate composition smoke fish

  • Effect of Processing on the Nutritive Value of Clarias

    O. O. Fapohunda and M. Ogunkoya, Effect of smoke-drying on the proximate composition of Tilapia zillii, Parachanna obscura and Clarias gariepinus obtained from Akure, Ondo State, Nigeria. Anim. Res.

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  • Effect of Drying Methods on the Nutritional Composition of

    Banga sp. have the highest ash content of all the fish evaluated for proximate composition. The highest value of the major elements were obtained in this decreasing order K NaMgCa in Sardinella sp. (oven-dried) H. niloticus (sun-dried) H. niloticus, (smoke-dried) and Isardinella sp. (oven-dried).

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  • Proximate Composition Properties of Different Fish

    Proximate body composition is the analysis of water, fat, protein and ash contents of fish. Proximate analysis of three fish species such as Tilapia oreochromis, Pseudolithus senegalensis and Ethmalosa fimbrata were carried out with standard methods. The lower the crude fibre content, the greater the lipids and protein contents.

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  • Optimization of Time and Temperature for Smoking of Nile

    • Fish smoked at 80 3C for a duration of 2:00hrs for non-dried 3:00hrs for pre-dried smoked fish possessed the highest gross energy value/calorie • Fish smoked at 100 3C for 2 3 hrs for non-dried and 90 3C for 2 and 3 hours for pre dried smoked fish

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  • PROXIMATE AND MINERAL COMPOSITION OF FRESH AND

    Proximate composition The proximate composition of fresh and dried African catfish Clarias gariepinus from Nsidung Beach, Calabar South, Cross River State, Nigeria is shown in Table 1. Results show that crude protein content was significantly higher (p0.05) in fresh fish samples 44.29% than oven dried 38.32% samples.

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  • SOME PHYSICOCHEMICAL PROPERTIES OF MALAYSIAN

    were brought to the laboratory for analysis. Proximate and mineral composition: The proximate composition of the fish sausages was determined according to the AOAC (2000). The crude protein and crude lipid contents were measured by Kjeldahl and Soxhlet

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  • NUTRITIONAL QUALITIES, CHEMICAL COMPOSITION AND

    happens to the nutritional quality and microbial composition of the fish after smoking and period of storage. Also, the presence of polycyclic aromatic hydrocarbons (PAHs) in smoked fish has been the subject of much concern in recent hazards in humans. Fuel wood is

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  • Effect of Smoking Time and Temperature on the Proximate

    ABSTRACTThe effect of three smoking durations (60, 90, and 120 min) and two smoking temperatures (60C and 70C) on proximate composition and quality of brackish cultured milkfish steaks of 3 cm size was studied. No significant difference was observed in the sensory properties across all the samples, except in the overall acceptability of sample smoked at 60C for 60 min.

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  • ISSN: 2347

    The proximate composition of smoked-dried fish from five different sources and that of improved kiln shows that the percentages of moisture range from 8.11 to 11.64, fish from XALM has the highest percentage and that of XCTL has the lowest which entails better keeping quality.

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  • Processing of smoked common carp fish and its relation to

    INTRODUCTION Common carp fish (Cyprinus carpio) was introduced to Egypt by the Ministry of Agriculture in 1978. Some trials have also been made by the National Institute of Oceanography since 1974. The commercial production of common carp fish (CCF) in

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  • Comparative nutritional studies on fresh and smoked

    Catfish ( Clarias genepinus ) is a fresh water fish with variety of body shapes, with no scale some are cylindrical body, with a flattened ventrum for benthic feeding [Bruton, 1996], and some use the skin for cutaneous breathing [Nelson, 2006].

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  • EVALUATION OF MODIFIED SMOKING KILN AND MOISTURE

    The smoke dried catfish and mackerel were accepted (p 0.05) by sensory panelist. Smoked dried catfish protein, ash, fat and moisture ranged between 73.37 and 73.80%, 5.00 and 5.40 % 10.30 and 11.05 % and 8.05 and 8.12 % respectively and for smoked dried mackerel 70.58 and 70.67 %, 5.00 and 5.94 %, 12.99 and13.15 %, and 6.14 and 6.37 % respectively.

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  • 224, Traditional Foods of Ikwerre Ethnic Nationality )

    The proximate composition and energy value of the samples investigated are shown in Table 1. The carbohydrate (47.71 0.13%) and fiber (9.90 1.03%) contents of "onunu" were significantly higher (P ≤ 0.05) than those of "mgbam" (10.20 0.48% and 3.78 0.12% respectively). The reason for the high

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  • EFFECT OF COOKING METHOD ON PROXIMATE AND

    Determination of proximate and mineral composition Proximate composition of whole gutted fish samples (moisture, crude protein, crude fat, ash and energy) and minerals, (calcium, magnesium, zinc, iron and phosphorus) of the fish samples prepared under the different cooking methods were determined following AOAC procedures [10]. Proximate analysis

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  • Effective Fish Smoking Kiln for Developing Country

    The proximate analysis of the smoke-dried catfish was conducted and the results proved the suitability and effectiveness of the smoking kiln for use among fish handlers and processors in developing countries due to good nutritional quality recorded. Keywords: Smoke-drying, fish processors, quality, smoke-dried fish

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  • EFFECTS OF OVEN DRYING AND SMOKE DRYING ON THE

    The proximate composition of oven dried Parachanna obscura and smoke dried Parachanna obscura results were 5.96% and 6.39% (Moisture), 7.97% and 11.22% (Ash), 61.33% and 55.10% (Protein), 16.10% and 21.19% (Fat), 4.06% and 2.54% (Crude fibre) 4.92% and 4.17% (Carbohydrate).

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  • Remi S Adeyemi

    The proximate composition of smoked catfish Clarias gariepinus, showed a product with high levels of protein and lipid, as the moisture is reduced. Protein content had a range of 64.80–81.11 percent, lipid content 9–22.43 percent, moisture 8.33–25.33 percent while ash content ranged from 3.33–5.53 percent.

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  • The Effect Fronthea revisi

    Proximate Analysis The result of proximate analysis and its reference can be seen in Table 4. The data seems reasonable, eventhough the lipid content of the sample is lower but it depends on the weather where the fish was catched. Table 4. Proximate Composition of Raw MilkFish Parameter Percentage (%) Raw Fish Ref: Rab 1997 Smoked Fish A Smoked

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  • Nutritional Value and Consumer Acceptability of Fresh

    Similarly, proximate chemical analysis results indicated that smoke dried fish had the highest crude protein content (69.4%), while fresh fish had the least (57.4%) content. Meanwhile, fresh fish showed that it had the highest level of ash (17.6%), while sundried had the least (5.5%).

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  • Chemical composition of clupeids fish as alternative

    The clupeids fish were milled into fish meal as Danish fish meal and both were analysed for chemical composition to determine the nutrient profile using standard procedures. The results of proximate composition showed that Clupeids fish meal has 70.68% crude protein while Danish fish meal has 72.6% crude protein which were not significantly

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  • Smoking of shrimp and fish from coastal village of north

    analysis. The smoked product normally stored in bamboo basket or bags made from reed stem and marketed during the lean season. Table 1 represents the physical properties and proximate composition of smoked product. Smoked horina represented highest protein content. On the other hand, smoked fish showed highest lipid content. 204

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  • Comparative Proximate Composition of Liza Falcipinnis and

    Keywords: Proximate composition; Smoking kiln; Fish; Processing; Preservation; Introduction Fish and fishery products are highly perishable, so the fishermen in Nigeria who mostly carryout artisanal based fishing, experience a high level of post-harvest losses of about 40% as some of their fish catch do not get to consumers in wholesome state [1].

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  • Heavy Metal Analyses and Nutritional Composition of Raw

    ABSTRACT: This study was conducted to evaluate nutritional composition and heavy metals concentration of smoked and raw edible fish species from Ologe lagoon (freshwater) and Lagos lagoon (marine). The fish species from Ologe include: Chrysichthys nigrodigitatus (Catfish),

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  • Bacteriological status and proximate composition of

    Proximate composition The mean quarterly proximate compositions of Pseudotolithus elongatus (croaker) for both fresh and smoked is shown in fig. 1. The protein content of fresh croaker was 21.43%, moisture, 75.52%, ash, 1.28% and lipid, 0.25% while smoked croaker contains 39.22% protein, 57.89% moisture, 1.28% ash and 1.48% lipid.

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  • Remi S Adeyemi

    The proximate composition of smoked catfish Clarias gariepinus, showed a product with high levels of protein and lipid, as the moisture is reduced. Protein content had a range of 64.80–81.11 percent, lipid content 9–22.43 percent, moisture 8.33–25.33 percent while ash content ranged from 3.33–5.53 percent.

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  • Effects of smoke

    niloticus ) samples were investigated by smoke–drying Tilapia fish under three different temperatures (50, 60 and 70C) and three drying times (5, 10 and 15 h) using modified drum kiln dryer. The proximate compositions of the fresh and dried fish were evaluated and the sensory evaluation of the organoleptic parameters was assessed.

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  • Effect of Incorporated Blower Improved Smoking Kiln and

    quired to smoke fish using traditional smoking than the improved smoking kiln. Table 1: Efficiency of the Smoking kiln in Processing Clarias gariepinus. Smoking kilns Initial weight (kg) Time taken to smoke the fish (h) Final weight (kg) Smoking kiln effi-ciency Improved smoking kiln 3.10 a5.05b 1.50a 0.32g/h Traditional smoking kiln 2.85a 7.30a 1.25a 0.22g/hb

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  • Effects of Different Feeding Trial in the Proximate

    analysis for proximate composition of the fish feed and the experimental fish has been carried out. Nutrient values of the fish have been found to increase from its initial values of protein 16.05%, fat 0.33%, ash content 1.18% to protein 20.39%, fat 0.62%, ash content 6.25% for feed A; to protein 18.2%, fat 0.4%, ash content 1.2%

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  • ISSN: 0975

    composition of two fish species obtained from aba, nigeria *Agbanyim Akuagwu, N. and Okoro Oriaku, A. Department of Chemistry, Abia State Polytechnic, Aba, Abia State, Nigeria

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  • Nutritional quality of Barbus paludinosus (matemba) smoked

    for smoking. The smoked and fresh fish (Figure 2) were analysed for proximate composition following the procedure by (AOAC, 2005) to determine crude protein, crude fat, Ash, moisture and calcium. Crude protein content was determined as nitrogen by the Kjeldahl procedure and multiplied by 6.25 (Protein contains 16% nitrogen thus 6.25 is 100/16.).

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