Volume 3, Issue 1, June 2019, Page: 8-12
Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia
Felix Adom Telfer, Department of Food Processing Engineering, University of Ghana, Legon, Accra, Ghana
Paul Goddey Gablah, Department of Research and Innovation, Accra Technical University, Accra, Ghana
Henry Afealetey, Science Laboratory Department, Accra Technical University, Accra, Ghana
Maxwell Takyi, Science Laboratory Department, Accra Technical University, Accra, Ghana
Gloria Asare, Purchasing and Supply Department, Accra Technical University, Accra, Ghana
Received: Dec. 31, 2018;       Accepted: Mar. 28, 2019;       Published: Apr. 22, 2019
DOI: 10.11648/j.ijfet.20190301.12      View  254      Downloads  70
Abstract
The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.
Keywords
Consumption, Liquid Smoking, Flavour, Tilapia, Modern Fish, Sensory Control
To cite this article
Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare, Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia, International Journal of Food Engineering and Technology. Vol. 3, No. 1, 2019, pp. 8-12. doi: 10.11648/j.ijfet.20190301.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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