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Microbiological, chemical and sensory analyses were carried out on Tilapia (Chromidotilapia guentheri) treated with 10 and 15% w/w NaCl with or without spices (1%w/w garlic and 1%w/w red pepper) and allowed to ferment at ambient temperature (28±2 0 C) for two weeks. Results indicate that fermentation and salting remarkably reduced the total bacterial count from 2.55x10 6

american journal of food and nutrition

Effects of fermentation and salting on the bacterial, chemical and sensory characteristics of Tilapia (Chromidototilapia guentheri) based marinate in Nigeria