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Quality changes of Nigerian traditionally processed freshwater fish species.
Author(s) -
AFOLABI OLADAPO A.,
SALAU AKIN M. A.,
OKE OLUSEGUN L.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00357.x
Subject(s) - biology , nucleotide , tilapia , hypoxanthine , food science , fish <actinopterygii> , fishery , composition (language) , biochemistry , enzyme , gene , linguistics , philosophy
Summary Chemical changes in traditionally smoked (TS), traditionally solar dried (TD), oven dried (OD), Ife solar dried (ISD), Clarias lazera, Sarotherodon niloticus, Surotherodon galilaeus, Tilapia zillii and Hemichromis fasciatus were determined. Amino acid composition of fish treatment groups were similar. There was a decrease in percent available lysine in the order OD ≡ ISD > TS > TD. No systematic variation in fatty acid composition was observed. Analysis of nucleotides and nucleotide related products revealed no systematic variation in the individual nucleotide content. However a pooled percent of the total nucleotides shows that TD has the highest value of hypoxanthine (HX).