REFERENCES

Abolagba,
O. J.  Melle, O.O. (2008).Chemical
composition  keeping quality of a scaly
fish Tilapia (Oreochromis niloticus)
smoked with two energy sources. African
J. Gen Agric., KLOBEX, 4(2):113-117.

Abdullahi
SA, Abolude DS,  Ega RA (2001). Nutrient
Quality of four Oven Dried Freshwater Catfish in Northern Nigeria. J. Trop.
Biosci., pp: 70. 

Adebayo-Tayo
BC,  Onilude AA, UG Patrick UG (2008).
Mycoflora of Smoke-dried Fishes Sold in Uyo, Eastern Nigeria.World J. Agric Sci

Adeyeye,
S. A. O., Oyewole, O. B., Obadina, A. O., & Omemu, A. M. (2015).
Microbiological assessment of smoked silver catfish (Chrysichthys nigrodigitatus). African Journal of Microbiology
Research, 5, 1–9.

Ahmed,
A., Dodo, A., Bauba, A.M., Clement, S. 
Dzudie, T. (2011). Influence traditional drying  smoke drying on the quality of three fish
species (Tilapia niloticus, Silurus
glanis  Ariusparkii) from Lagdolake,
Cameroon. Journal of Animal  veterinary Advances. 10(3):301-306.

Ali,
O.A., Arawomo,O.A.,  Oke,
L.O.(1984).Quality changes of Nigerian traditional processed fresh water fish
species in Nutritive  organoleptic
changes. Journal of food technology,333-340.

Anihouvi,
V. B., Kindossi, J. M.,  Hounhouigan, J.
D. (2012). Processing quality characteristics of some major fermented fish
products from Africa: A critical review. International Research Journal of
Biological Sciences, 1, 72–84.

AOAC
(2000). Official method of analysis 17th edition, the
association of Official Analytical Chemists.

Ayeloja,
A. A., George, F. O. A., Jimoh, W. A., Shittu, M. O., and Abdulsalami, S. A.
(2018). Microbial load on smoked fish commonly traded in Ibadan, Oyo State,
Nigeria. Journal of Applied Science and Environmental Management, 22, 493–497.https://doi.org/10.4314/
jasem.v22i4.9

Babalola,
B. J., Odebode, J. A., Ojomo, K. Y., Ogungbemile, O. A., & Jonathan, S. G.
(2018). Mycological evaluation and nutritional composition of smoked-dried fish
from Igbokoda market in Ondo State, Nigeria. Archives of Basic and Applied
Medicine, 6, 51–53.

Chakroborty,
T.,  Chakraborty, C. S. (2017).
Comparative analysis of nutritional composition 
microbial quality of salt-smoke-dried mirror carp (Cyprinus carpio var.
specularis) during storage at 22– 28°C           4°C.     International Journal of Food Science  Nutrition, 1, 86–89.

Clucks,
I.J, Ward, A.R. (1996). Post harvest fisheries development: A guide to hling,
preservation Processing  quality. Chamita
Maritime, kent ME44TB,UK.

Dasilva,
L.V.A (2002).Hazard Analysis critical control point (HACCP), Microbial
safety  shelf life of Smoked blue catfish
(Ictalurus furcatus). A master of
science in food science thesis. Louisiana state university  agricultural 
mechanical college.

Dehghani,
S., Hosseini, S. V., & Regenstein, J. L. (2018). Edible films  coatings in seafood preservation: A review.
Food Chemistry, 240, 505–513.

https://doi.org/10.1016/j.foodchem.2017.07.034

Eyo,
A.A., (2001). Fish processing technology in the tropics. University of Ilorin
press, Nigeria.403pp. ISSN9781770457

FAO
(2016). Food  Agriculture Organization of
the United States. The State of World’s Fisheries  Aquaculture. Retrieved from http:// www.fao.org/publications/sofia/2016/en/

Job,
O. M., Agina, E. S., and Dapiya, S. H. (2016). Occurrence of aflatoxigenic
fungi in smoke-dried fish sold in Jos metropolis. British Microbiology Research
Journal, 11, 1–7. https://doi.org/10.9734/ BMRJ/2016/21465

Likongwe,
M. C., Kasapila, W., Katundu, M., & Mpeketula, P. (2018). Microbiological
quality of traditional and improved kiln smoked catfish (Clarias gariepinus;
Pisces; Clariidae) in Lake Chilwa Basin. Food Science & Nutrition, 7,
281–286.

Ikutegbe,
V., & Sikoki, F. (2014). Microbiological 
biochemical spoilage of smoke-dried fishes sold in West African open
markets. Food Chemistry, 161, 332–336. https://doi.org/10.1016/j.
foodchem.2014.04.032

Ime-Ibanga,
U.   Fakunle, J. (2008). Effect of
smoking  oven drying on the proximate
composition  sensory qualities of salted  saltless clarias species. Proc. Of the 23^rd
Annual Conference. FISON. 71-74.

Ineyougha,
E. R., Orutugu, L. A., and Izah, S. C. (2015). Assessment of microbial quality
of smoked Trachurus trachurus sold in some markets of three South-south States,
Nigeria. International Journal of Food Research, 2, 16–23.

Matak,
K. E., Tahergorabi, R.,  Jaczynski, J.
(2015). A review: Protein isolates recovered by isoelectric
solubilization/precipitation processing from muscle food by-products as a
component of nutraceutical foods. Food Research International, 77, 697–703.

Nunoo,
F.K.E., and Kombat, E.O. (2013). Analysis of the microbiological quality of
processed Engraulis encrasicolus and Sardinella aurita obtained from processing
houses and retail markets in Accra and Tema, Ghana. World Journal of Fish and
Marine Sciences, 5, 686–692.

Pilet,
M. F., & Leroi, F. (2011). Applications of protective cultures,
bacteriocins  bacteriophages in fresh
seafood  seafood products. In C. Lacroix
(Ed.), Protective cultures, antimicrobial metabolites  bacteriophages for food  beverage bio preservation (pp. 1–21).
Cambridge, UK: Woodhead Publishing Series in Food Science, Technology  Nutrition, 201.

Yusuf,
K. A., Ezechukwu, L. N., Faykoya, K. A., Akintola, S. L., Agboola, J. I.,
and  Omoleye, T.O. (2015). Influence of
fish smoking methods on polycyclic aromatic hydrocarbons content  possible risks to human health. African
Journal of Food Science, 9, 126–135.