DEVELOPMENT, PRESERVATION, AND CHEMICAL AND FATTY ACID PROFILES OF NILE TILAPIA CARCASS MEAL FOR HUMAN FEEDING*

Volume: 37, Issue: 2, Pages: 93 - 99
Published: Mar 1, 2012
Abstract
This study evaluated the use of fish processing residues in the preparation of flavored meal from Nile tilapia (Oreochromis niloticus) carcass. Carcasses were washed, labeled, weighed, spice-brined and smoked. After smoking, the carcasses were weighed and ground to a meal. The samples were vacuum packed, labeled and frozen (−18C) until analysis. The prepared meal presented mean moisture, protein, total lipids and ash contents of 17.41, 32.51,...
Paper Details
Title
DEVELOPMENT, PRESERVATION, AND CHEMICAL AND FATTY ACID PROFILES OF NILE TILAPIA CARCASS MEAL FOR HUMAN FEEDING*
Published Date
Mar 1, 2012
Volume
37
Issue
2
Pages
93 - 99
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