World Journal of Food Science and Technology
Volume 1, Issue 1, June 2017, Pages: 22-27
Received: Apr. 21, 2017;
Accepted: May 2, 2017;
Published: Jun. 26, 2017
Views 871 Downloads 39
Agomuo Jude Kelechi, Department of Food Science and Technology, Federal University, Dutsinma, Nigeria
Ehirim Fidelis, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Onugha Fidelis Chimezie, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Agomuo Jude Kelechi,
Onugha Fidelis Chimezie,
Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials, World Journal of Food Science and Technology.
Vol. 1, No. 1,
2017, pp. 22-27.
Afolabi O. A., Arawomo O. A. and Oke, O. L. (1984). Quantity Changes of Nigeria Traditional Processed Freshwater Species I: Nutritive and Organoleptic Changes. J. Food Technol., 19: 333-340.
Alaa El-Dahhar; Hassan Zeweil and Nader Tawil (2000). Effect of protein and Energy level in commercial diet on growth performance in Fish. Egypt journal of aquatic bio., Vol. 4, No 2; 267-285pp.
Alakali, J. S. (2009) Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus) World J. Agric. Sci., 5(1): 114-116
AOAC. (2005). Official Methods of Analysis (18th Edn.). Association of Official Analytical Chemists International, Maryland, USA.
Bruton, M. N. (1996). “Alternative life-history strategies of catfishes (PDF). Aquat. living Resource 9:35–41.
Brigitte, M. B., Brigitte, V. B. and Corlein, H. (1994). Preservation of Fish and Meat. Agrodok series No. 12. Netherlands pp. 66.
Burt, J. R. (1989). Fish Smoking and Drying: The effect of smoking and drying on the nutritional properties of fish. London. Elservier science publisher.
Cardinal, M., Bardague, J. L., Daniel C. V., Konckaert, C. J. And Vallet, J. L. (1997). Effect of the different techniques of smoking quality characteristics of salmon. Food chemistry, 49: 106–223.
Castrillon, A. M., P. Navarro and E. Alvárez-Pontes (1997). Changes in Chemical Composition and Nutritional Quality of Fried Sardine (Clupea pilchardus) Produced by Frozen Storage and Microwave Reheating. J. Sci. Food and Agric., 75: 125-132.
Clucas I. J. (1982) Fish handling, processing and preservation in the tropics, Report of the Tropical Products institute, London, G144, part 2: 145pp
Clucas, I. J. and Ward, A. R (1996). Post Harvest Fisheries Development. A Guide to Handling, Preservation, Processing and Quality Chatham Maritine, Kert, United Kingdom.
Dillon, R. and Patel, T. (1993). Effect of cold smoking and storage temperartures on Listeria monocytogenes in inoculated cod fillets (Gadus morhus). Food Research International, 26, 97–101.
Dore, I. (1993). Chapter one. Basic technology. In the smoked and cured sea food Guide. Urner Barry Publications, Inc., NJ.
Doyle E. M (2007). Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin–Madison, WI 53706.
Eyo, A. A. (1997). Post Harvest Losses in the Fisheries of Kainji lake: Nigerian Project. Technical series 5. New Bussa, Niger State, Nigeria.
Eyo, A. A. (2001). Fish smoking in Fish Processing Technology in the Tropics, Pp. 153-192. New Bussa, Nigeria.
Eves, A. and Brown, R. (1993). The Effect of Traditional Drying Processes on the Nutritional Values of Fish. Tropical Sci., 33: 183-189.
Gilbert, J. and Knowles, M. C. (1975). ‘The Chemistry of Smoked foods’. A review on Food Tech, 10: 245-261).
George J. F. (2010). Global Aquaculture Alliance. Virginia Tech USA pp30-32.
Horner, W. F. (1992). Preservation of fish by curing: Fish processing Technology. London: Chapman hall.
Horner, W. F. (1997): Preservation of Fish by curing (Drying, salting and smoking). In Fish Processing Technology. Fisheries Technology Division, National Institute of Fresh water fisheries Research (NIFFR). New Bussa, Niger State, Nigeria.
Olopade, O. A., Taiwo I. O., and Agbato, D. A. (2013). Effect of Traditional Method of Smoking on Nutritive value and Organoleptic Properties of Sarotherrodon galilues and oreochromis niloticus. International J. of Applied Agricultural and Apiculture Research
Omitoyin, B. O. (2007): Introduction to Fish in Nigeria. University Press Ltd. pp 28-29.
Osibona A. O., Kusemiju K and Akande G. R (2006). Proximate composition and fatty acids profile of the African Catfish Clarias gariepinus.act
Pearson D. (1982) The chemical Analysis of Foods. Churchill Livingstone, Edinburgh, London and New York.