EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus)
📄 Project Abstract
The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics of Atlantic mackerel fish fillets during storage. In the study, mackerel fish was eviscerated and cut into fillets, weighed and measured, cleaned and dipped in 75% saturated brine for 1 minute. It was smoked at a temperature of 60-70oC for 4hours. Products were then divided into four (4) batches after smoking and cooling. One batch was kept at room temperature as control while the remaining 3 batches were oven dried at 70-80oC for 1hour, 2hours and 3hours respectively. The smoked and dried fish fillets were later stored at room temperature including the control (sample A) for 21days and were analyzed for physical, chemical, microbial and sensory qualities. Result indicated that moisture content and water activity of the products decreased as storage period increased. The thiobartituric acid (TBA) value and peroxide value increased during storage and decr...
🔍 Key Research Areas Covered
- ✅ Literature Review & Theoretical Framework
- ✅ Research Methodology & Data Collection
- ✅ Data Analysis & Statistical Methods
- ✅ Findings & Results Discussion
- ✅ Recommendations & Conclusions
- ✅ References & Bibliography
📚 Complete Project Structure
- Problem Statement & Objectives
- Theoretical Framework & Related Studies
- Data Collection & Analysis Methods
- Findings & Statistical Analysis
- Recommendations & Future Research
- Questionnaires, Data, References
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EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus)
Full Citation:
ONWUZULIKE LOVETH C.. (). EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus). African and General Studies, 40, 14858.
Citation Formats:
APA
ONWUZULIKE LOVETH C.. (). EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus). African and General Studies, 40, 14858.
MLA
ONWUZULIKE LOVETH C.. "EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus)." African and General Studies, vol. 40, , pp. 14858.
Chicago
ONWUZULIKE LOVETH C.. "EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus)." African and General Studies 40 (): 14858.
Full Citation:
ONWUZULIKE LOVETH C.. (). EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus). African and General Studies, 40, 14858.
Citation Formats:
APA
ONWUZULIKE LOVETH C.. (). EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus). African and General Studies, 40, 14858.
MLA
ONWUZULIKE LOVETH C.. "EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus)." African and General Studies, vol. 40, , pp. 14858.
Chicago
ONWUZULIKE LOVETH C.. "EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus)." African and General Studies 40 (): 14858.
Document Details
| Author | ONWUZULIKE LOVETH C. |
|---|---|
| 📁 Field | Food Science And Technology Project Topics |
| 🏷️ Type | Science project topics |
| Pages | 61 Pages |
| Words | 15530 words |
| 📘 Chapters | 1 to 5 Chapters |