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Some Basic Principles of Fish processing in Nigeria

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Author(s): J.F.N. Abowei | C.C. Tawari

Journal: Asian Journal of Agricultural Sciences
ISSN 2041-3882

Volume: 3;
Issue: 6;
Start page: 437;
Date: 2011;
Original page

Keywords: Fish | fish canning | fish meal | fish silage | local alternatives | processing

ABSTRACT
Some basic principles offish processing in Nigeria is reviewed to provide information for fish culturist to effectively manage the processing of their products. Processing of fish into forms for human consumption or suitable to be used as a supplement in animal food has been neglected in fish culture practices. This may be due to the high technology required in some of the processes and the fact that those involved in actual fish production are ignorant of the different processing methods. In other to prevent fish deterioration, every fish processor must strive to employ the best method possible in handing fish to maximize returns on processing investment. Fish canning, mince fish, fish silage, acid silage, fermented silage, composition of silage, nutritional value of fish silage, fish meal, raw materials for fish meal production, general processes in fish meal production: wet process, dry process, composition and quality, problems in fish processing, production of fish meal locally, local alternatives, comparison between fish silage and fish meal, product evaluation, quality control assessment methods, fish storage, fish anatomy and physiology, chemical composition of fish, fish spoilage types, fish off-flavor management and control, off-flavor mechanism, offflavor in live fish, other causes of off-flavor in fish, natural chemicals in fish, culture system and fish off-flavor control are reviewed to provide information for fish culturist to effectively manage the processing of their products.
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