Corpus ID: 6559601

Effect of traditional fish processing methods on the proximate composition of red fish stored under ambient room conditions

@inproceedings{Holma2013EffectOT,
  title={Effect of traditional fish processing methods on the proximate composition of red fish stored under ambient room conditions},
  author={Holma and K. Ayinsa and B. Maalekuu},
  year={2013}
}

Holma, K. Ayinsa, B. Maalekuu

Published 2013

The effects of three different traditional processing methods (smoking, frying and salting) on proximate composition of red fish stored under ambient room conditions were determined. Fresh red fish were obtained from Elmina fish market. These were used for the study to determine the proximate properties of the raw fish, smoked fish, fried fish and salted fish before and after storage. The parameters studied were moisture, crude protein, crude fat, ash, crude fibre, and nitrogen-free extract… CONTINUE READING

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