Opara et al
Greener Journal of Science, Engineering and Technology Research Vol. 3 (3), pp. 093-101, February 2013.
Effect of Heating on Selected Fish (Tilapia and Catfish) Properties during Drying
C.C. Opara1, U. M. Philip2 and Ololo Chidi F.3*
Department Of Chemical Engineering University Of Port Harcourt, Port Harcourt, Nigeria.
3*Corresponding Author’s Email: chidiololo @ yahoo.com
This study was carried out to determine the effect of heating on selected fish properties. Two samples were used (tilapia and catfish). The samples were given different treatments and dried using gas, coal, and firewood. Fish dried with coal was found to be the best in terms of texture. However, in terms of odour, colour and oil in excess gas, dried fish was found to be the best. Also ANOVA was carried out for the ten panellists to determine the difference in the mean for the different selected fish properties.
Keywords: Tilapia, Catfish, Drying.
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