Comparative Analysis of the Nutritive Contents of Sun-Dried and Smoked Fermented Tilapia Fish (Oreochromis niloticus)

Sharma, Deboja and Agarwala, Satyakam and Kataki, Chitralekha and Sarma, Upasana krishnatreya and Koch, Pranab Jyoti (2023) Comparative Analysis of the Nutritive Contents of Sun-Dried and Smoked Fermented Tilapia Fish (Oreochromis niloticus). UTTAR PRADESH JOURNAL OF ZOOLOGY, 44 (12). pp. 81-90. ISSN 0256-971X

Full text not available from this repository.

Abstract

Sun-smoked, dried, and fermented Tilapia fish from Manipur (North-East India) was reported to contain lactic acid bacteria (LAB). In each of these studies, the fish that had been smoked exhibited lower acidity than the sun-dried, fermented fish; indicating an increase in acidity. Protein content for sun-dried fermented fish; was revealed to be 0.51 µg/g, and 0.42 µg/g for smoked dried fermented fish. Carbohydrate content for smoked and sun-dried fish was 0.5 µg/g and 0.85 µg/g, respectively. The lipid content of sun-dried fish has a concentration of 0.5 mg/ml and 0.27 mg/ml for smoked, dried, fermented fish. Smoked and sun-dried fermented Tilapia fish had scavenging free radical activities of 61.29±0.50 and 77.40±0.72, respectively.

Item Type: Article
Subjects: STM Repository > Biological Science
Depositing User: Managing Editor
Date Deposited: 18 Oct 2023 07:49
Last Modified: 18 Oct 2023 07:49
URI: http://classical.goforpromo.com/id/eprint/4304

Actions (login required)

View Item
View Item