Abstract
Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures. The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.
Keywords
Publication details
- DOI
- 10.24200/jams.vol24iss0pp30-33
- Journal
- Journal of Agricultural and Marine Sciences, 24, 30
- Publisher
- Sultan Qaboos University
- Open access
- Gold open access
- License
- CC BY 4.0
Cite this article
APA 7
Ayeloja, A. A., George, F., Jimoh, W. A., & Abdulsalami, S. A. (2020). Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis). Journal of Agricultural and Marine Sciences, 24, 30. https://doi.org/10.24200/jams.vol24iss0pp30-33
MLA 9
Ayeloja, Ayodeji Ahmed, et al. "Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)." Journal of Agricultural and Marine Sciences, vol. 24, 2020, pp. 30. https://doi.org/10.24200/jams.vol24iss0pp30-33.
Chicago (author–date)
Ayeloja, Ayodeji Ahmed, F.O.A. George, Wasiu Adeyemi Jimoh, and S. A. Abdulsalami. 2020. "Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)." Journal of Agricultural and Marine Sciences 24: 30. https://doi.org/10.24200/jams.vol24iss0pp30-33.
Harvard
Ayeloja, A. A., George, F., Jimoh, W. A. and Abdulsalami, S. A. (2020) 'Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)', Journal of Agricultural and Marine Sciences, 24, pp. 30. doi:10.24200/jams.vol24iss0pp30-33.
Vancouver
Ayeloja AA, George F, Jimoh WA, Abdulsalami SA. Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis). Journal of Agricultural and Marine Sciences. 2020;24:30. doi:10.24200/jams.vol24iss0pp30-33
IEEE
A. A. Ayeloja, F. George, W. A. Jimoh, and S. A. Abdulsalami, "Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)," Journal of Agricultural and Marine Sciences, vol. 24, pp. 30, 2020, doi: 10.24200/jams.vol24iss0pp30-33.