Effect of temperature on pH and free fatty acid content of Clarias gariepinus chubs persevered with local spices
Jummai AT, Negbenebor CA, Ayo RG, Okoli BJ
This study was conducted to determine the effect of storage temperature on changes in pH andfree fatty acid content of clarias gariepinus chubs persevered with local spices. Cooled smoked samples were packaged and stored at refrigerated and frozen storage conditions and examined for 1-12 weeks under frozen and days 1-6 under refrigerated condition at intervals. Frozen ﬁsh chubs stored at (-18 °C) had a relatively low free fatty acid content and fairly constant pH(5.9 + 0.01 to 6.09 + 0.0) irrespective of treatment while the refrigerated ﬁsh chub (7-10 °C) sample showed a progressive increase in the free fatty acid content as the period of preservation increases. The combined use of local nutmeg and sorbitol increased the shelf life under both storage conditions. The production of ﬁsh chub could be a viable economic venture in places where catﬁsh is readily available and it is likely to improve protein intake of the consumers and reduce post-harvest losses.
Jummai AT, Negbenebor CA, Ayo RG, Okoli BJ. Effect of temperature on pH and free fatty acid content of Clarias gariepinus chubs persevered with local spices. International Journal of Advanced Research and Development, Volume 1, Issue 9, 2016, Pages 01-05