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Research Article

Effect of Freezing Length on the Physical Characteristics and Nutritional Value of Croaker Fresh Fish

E.A. Ukenye and O.Y. Kolade
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This study assessed the freezing length effect on the physical and chemical components of fresh croaker fish caught from Badagry beach, Lagos and frozen at -20°C with fresh sample (not frozen) as control. The experimental fish was subjected to different freezing periods of 2, 4 and 6 weeks, respectively. Samples of frozen croaker fish were assessed bi-weekly for physical attributes such as colour, odour, texture and eye colour. Proximate composition was determined using changes in moisture content, crude protein, ash and lipid as well as mineral content in both the frozen fish and the control. A general decline was observed in physical attributes of frozen samples when compared with the control. The result of the proximate composition showed that moisture content reduced (79-74%) after 2 weeks (at weeks 4 and 6) of freezing while lipid content increased (0.3-0.8%) at week 4 and 6 of freezing. Thus, moisture is inversely proportional to lipid. The Protein content reduced (18.69-17.52%) as freezing progresses (during weeks 4 and 6). However, freezing has no effect on ash content and no mineral losses were detected during the period of this study.

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  How to cite this article:

E.A. Ukenye and O.Y. Kolade, 2015. Effect of Freezing Length on the Physical Characteristics and Nutritional Value of Croaker Fresh Fish. Pakistan Journal of Nutrition, 14: 284-286.

DOI: 10.3923/pjn.2015.284.286


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