全球生物学、农业与健康科学杂志

抽象的

EFFECT OF BRINE AND VINEGAR ON NUTRIENT COMPOSITION AND SHELF-LIFE OF DRIED CATFISH (Clarias gariepinus)

Oboh, Angela, & Onoabhagbe, Adesuwa Cynthia

This study determined the nutrient composition and shelf life of dried Clarias gariepinus pretreated with brine and vinegar. The fish were dried to average moisture content of 5.40 ±1.47% and stored differently at room temperature (26- 30oC) for eight months. There were significant differences (P<0.05) between the nutrient compositions of the fish with the control having the highest values. Salt and vinegar pre-treatment had no effect on the shelf life of dried C. gariepinus. Drying fish to an average moisture content of about 5% and storage in airtight container may increase the shelf life of dried C. gariepinus. Mould grew on all the fishes stored in baskets and in the brine treated fish in airtight container and resulted in their having poor texture, odour and taste. The control and vinegar treated groups in airtight containers remained fairly the same. There was no insect infestation of any of the groups.