Dergiler / Journal of Food and Health Science / 2015 / Cilt: 1 - Sayı: 1

SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH

Sayfa
12–18
Yayın Tarihi
2022-10-18
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Profit analysis indicates it more expensive to smoke 3kg fish using Fuel wood (?2510) compared to Cow dung and Corn husk (?2210), hence, for profitability and reasons of hygiene, corn husk is strongly recommended for fish smoking above fuel wood and cow dung

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Using fuel wood for fish smoking is literarily becoming very expensive hence the need to find alternative smoking source.
📊
Temel Bulgular & Veri:Microbial count showed significantly low level in fish smoked with Corn husks (1.2×105) compared with the highest level observed in Cow dung (1.81×105).
💡
Sonuç & Katkı:Profit analysis indicates it more expensive to smoke 3kg fish using Fuel wood (?2510) compared to Cow dung and Corn husk (?2210), hence, for profitability and reasons of hygiene, corn husk is strongly recommended for fish smoking above fuel wood and cow dung
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Abstract

Using fuel wood for fish smoking is literarily becoming very expensive hence the need to find alternative smoking source. This study evaluates the suitability of Cow dung and Corn husks as possible alternatives fish smoking sources to the conventional fuel wood. The results obtained reveals that fish samples smoked with Corn husks had the highest protein level while the least value was observed with Cow dung. Microbial count showed significantly low level in fish smoked with Corn husks (1.2×105) compared with the highest level observed in Cow dung (1.81×105). Organoleptic assessment revealed fish smoked with Corn husk and Fuel wood to be better in appearance, aroma, taste and texture. Profit analysis indicates it more expensive to smoke 3kg fish using Fuel wood (?2510) compared to Cow dung and Corn husk (?2210), hence, for profitability and reasons of hygiene, corn husk is strongly recommended for fish smoking above fuel wood and cow dung

🔖

Bu Makaleye Atıf Yap

AYUBA, V. O., IKAPE, S. I., KOMODA, T. V. (2022). SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH. Journal of Food and Health Science, Cilt: 1 - Sayı: 1, 12–18. https://ajindex.com/articles/563454

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (9)

  1. Abdullahi, M.N. (2011): Organoleptic assessment and proximate composition of Heterobranchus longifilis smoked with various energy sources. Post graduate diploma thesis, University of Agriculture Makurdi. Akinneye, J.O., Amoo, I.A., Arannilewa, S.I. (2007): Efects of drying methods on the nutritional composition of three species of (Bonga sp, Sardinella sp and Hetrotis niloticus. Journal of Fisheries International, 2(1): 99-103.
  2. AOAC (2000): Official Methods of the Association of Official Analytical Chemist 15th Ed., AOAC, Arlington, Verginia, pp. 275-276.
  3. Ayuba V. O., Alhassan M.I., Jimmy U.U. (2013): Assessment of the microbial load of smoked sardine (Sardina pilchardus, Walbaum, 1792) sold in Makurdi Markets. International Journal of Current Microbiology and Applied Sciences, 2(9): 277-287
  4. Ayuba, V.O., Omeji, S.O. (2006): Effect of insect infestation on the shelf life of smoked dried fish. Proceedings of the 21st Annual Conference of the Fisheries Society of Nigeria (FISON), Calabar, 13th-17th November, pp. 357 359. Collins, C.H., Grange, J.M., Lyne, P.M. (1999): Fish toxicology. Microbiological methods. pp. 160-171.
  5. Doyle, E.M. (2007): Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin - Madison, WI 53706. Eyo, A.A. (2000): Fish processing technology in the tropics. University of Ibadan Press. pp. 165-168.
  6. Eyo, A.A. (2001): Fish Processing Technology in the Tropics. A publication of National Institute for Fresh water Fisheries Research (NIFFR).PMB 6006, New Bussa, Nigeria. Fafioye, O.O., Fagbohun, T.R., Olubanjo, O.O. (2008): Fungal Infestation and Nutrient Quality of Traditionally Smoke-Dried Freshwater Fish. Turkish Journal of Fisheries and Aquatic Science, 8: 7-13 FSSAI (Food Safety and Standard Authority of India) (2012): Manual of methods of analysis of food and fish products. Lab manual 6. pp 80, available at http://fssai.gov.in/Portals/0/Pdf/15Manuals/MEAT%20AND%20FISH.pdf
  7. Garcia, F., Simal, G. (2005): Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings. Food Additives & Contaminants, 22: 1-8.
  8. Giunn, P.J. Cartner, M.E., Makey, B.K., Cartner, G.R. (1999):
  9. Clinical Veterinary Microbiology, Virginia, U. S.A. ICMSF (International Commission on Microbiological Specifications for Food) (1986): Microorganisms in Foods 2, Sampling for Microbiological Analysis: Principles and Specifications 2n