<abstract xmlns="http://www.w3.org/1999/xhtml">

Fish samples from fresh fish, cleaned/washed fish; first stage dried, infusion slurry, and second stage dried, finished product and stored kilishi were analysed. Evaluation was carried out on finished products using a 10-point Hedonic scale. Microbial count and moisture content showed significant differences (ρ &lt; 0.01). Proximate composition of sun and oven dried kilishi (T1) record significantly of higher protein (34.13 ± 0.01), higher ether extract (29.45 ± 0.01), higher nitrogen free extract (17.45 ± 0.35), and have moisture content of (10.92 ± 0.29) despite having highest ash content (5.76 ± 0.69) with crude fibre (2.29 ± 0.23). Kilishi (T2) significantly higher protein (27.13 ± 0.01), higher nitrogen free extract (37.18 ± 0.64), higher ether extract (19.45 ± 0.58), higher ash content (6.09 ± 0.06), despite having higher crude fibre (1.77 ± 0.06) with moisture content of (8.45 ± 0.52); the high proportion of departed groundnut dough mixture resulted in low protein of fish kilishi.
</abstract>

Fish samples from fresh fish, cleaned/washed fish; first stage dried, infusion slurry, and second stage dried, finished product and stored kilishi were analysed. Evaluation was carried out on finished products using a 10-point Hedonic scale. Microbial count and moisture content showed significant differences (ρ < 0.01). Proximate composition of sun and oven dried kilishi (T1) record significantly of higher protein (34.13 ± 0.01), higher ether extract (29.45 ± 0.01), higher nitrogen free extract (17.45 ± 0.35), and have moisture content of (10.92 ± 0.29) despite having highest ash content (5.76 ± 0.69) with crude fibre (2.29 ± 0.23). Kilishi (T2) significantly higher protein (27.13 ± 0.01), higher nitrogen free extract (37.18 ± 0.64), higher ether extract (19.45 ± 0.58), higher ash content (6.09 ± 0.06), despite having higher crude fibre (1.77 ± 0.06) with moisture content of (8.45 ± 0.52); the high proportion of departed groundnut dough mixture resulted in low protein of fish kilishi.

Nutrient composition and organoleptic assessment of fish Kilishi from <italic>Clarias glariepinus</italic> and <italic>Mormyrus rume</italic>

Department of Fisheries and Aquaculture Technology

Transylvanian Review of Systematical and Ecological Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Nutrient composition and organoleptic assessment of fish Kilishi from  and 

Fish samples from fresh fish, cleaned/washed fish; first stage dried, infusion slurry, and second stage dried, finished product and stored kilishi were...

Nutrient composition and organoleptic assessment of fish Kilishi from Clarias glariepinus and Mormyrus rume

Data publikacji: 07 sty 2023

Zakres stron: 93 - 100

DOI: https://doi.org/10.2478/trser-2022-0014

Słowa kluczowe
fish meat, microbial, ingredients, processing, spoilage

© 2022 Abubakar Ibrahim et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Nutrient composition and organoleptic assessment of fish Kilishi from Clarias glariepinus and Mormyrus rume

Data publikacji: 07 sty 2023

Zakres stron: 93 - 100

DOI: https://doi.org/10.2478/trser-2022-0014

Słowa kluczowefish meat, microbial, ingredients, processing, spoilage

© 2022 Abubakar Ibrahim et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
fish meat, microbial, ingredients, processing, spoilage