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The Safety and Shelf life of Smoked Fish in Nigeria


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

Smoked fish have traditionally been widely accepted and have broad international market appeal. The smoking of fish is a traditional practice of fish preservation in many countries, mainly in Africa. On the other hand, smoking as practiced in industrialized countries is not a form of preservation since potential invasion by pathogenic microorganisms is high at various processing stages. Thus, smoked fish should be handled with caution. Adequate preservation of smoked fish can be achieved by using little percentage of food graded preservatives, which include Potassium sorbate, Sodium chloride (salt), Citric acid, Sodium benzoate, and Sodium metabisulphite. This Book introduces the preservative effects of smoking and preservatives which significantly reduced the total plate count in all samples of fish samples. The samples treated with Potassium sorbate showed the greatest reduction and maintained a low level throughout the period of storage. Potassium sorbate can be used as preservative in smoked tilapia and catfish without adversely affecting quality in terms of lipid oxidation, color, microbial and nutritional quality.

Product Specifications
SKU :COC89930
AuthorFunso Samuel Omojowo
Number of Pages128
Publishing Year2013-03-09T00:00:00.000
Edition1 st
Book TypeMicrobiology (non-medical)
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00