Abstract
Fish and fish products contribute more than 60% of total animal protein intake by Nigerians across all socio-demographic strata. Moreover, smoke-dried fish constitutes about 45% of all fish consumed in Nigeria. In this study, effect of post-slaughter time intervals on the quality of raw and hot –smoked African catfish, Clarias gariepinus products were investigated. Total of one hundred and four live catfish (average weight 700.0+7.0g) were slaughtered prior to smoking.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
