Storage stability of hot smoked spiced african catfish (Clarias gariepinus)

Hot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stabili...

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Bibliographische Detailangaben
Hauptverfasser: Sogo J. Olatunde, Anthonia F. Akinbisoye, Beatrice I. O. Ade-Omowaye
Format: Artigo
Sprache:Inglês
Veröffentlicht: ISEKI_Food Association (IFA) 2022-04-01
Schriftenreihe:International Journal of Food Studies
Schlagworte:
ambient temperature
shelf-life
spices
chemical parameters
microbial load
sensory attributes
Online Zugang:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/959
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