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QUALITY EVALUATION OF FRESH AND FROZEN CAT FISH (Ictalarus Punctatus)

,

This Project on QUALITY EVALUATION OF FRESH AND FROZEN CAT FISH

 (Ictalarus Punctatus)  , has the following;

Abstract
Keys words
Definition of terms
Abbreviations
Acknowledgements
Table of contents

CONCLUSION

78 pages

Contains 12127 words

With about 32 References

Research in 2015

5,000.00 4,000.00

ABSTRACT

The  quality  of  fish  and  fishery  products  has become  a  major  concern  in  fish  industry  worldwide in recent times. As such evaluation of fish quality and the health implications of all the singular properties that define its composition and freshness in general, the research was to select and test some simple, cheap and “rapid” methods suitable for freshness evaluation of fish, cat fish was a case study, due to the rising consumption of catfish in Nigeria. The following test were carried out; quality index, pH, TMAO, TVB-N, Thiobarbituric acid Test , four samples of cat-fish was analyzed, two were kept fresh and the other two frozen(cool) for a duration of ten days. After ten days the QIM showed an average increase in quality index score, after 10days the fresh sample gave a score of 24, which is beyond the value for spoilage (18) and the frozen sample (11) which made the sample suitable for consumption after the duration. The chemical analysis also showed increase in the pH, TMAO, TVB-N, Thiobarbituric acid Test, values. The fresh samples showed a higher rate of increase in the chemical analysis of the samples, this shows that fish refrigeration doesn’t inhibit fish spoilage or improve fish quality but reduces as time progresses.

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