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https://csirspace.foodresearchgh.site/handle/123456789/1034| Title: | Seasonal and quality changes of the Ghanaian anchovy (Engraulis encrasicolus) during storage in ice |
| Authors: | Abbey, L. D. |
| Keywords: | Anchovies;Ghana;Seasonal variation;Engraulis encrasicolus;Quality |
| Issue Date: | 1998 |
| Publisher: | Food and Agriculture Organization |
| Citation: | Report and proceedings of the sixth FAO Expert Consultation on Fish Technology in Africa: Kisumu, Kenya, 27-30 August 1996, 61-66 |
| Series/Report no.: | FAO Fisheries Report; |
| Abstract: | Seasonal variations in the proximate composition, microbiological characteristics and ice storage of the Ghanaian anchovy which is genetically identical to the European anchovy Engraulis encrasicolus, syn. Anchoa guineensis were investigated. Significant variations in the proximate composition of the anchovy were observed from that of the peak season of August to October with protein contents of about 17.8% as compared to an average of 14% and fat contents of 3 to 8.8% with increased enzymatic activity as well in November to July. The storage life of the anchovies in ice was only two days |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/1034 |
| ISBN: | 92-5-004121-7 |
| ISSN: | 0429-9337 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Seasonal_Quality_Changes_Ghanaian_Anchovy_Abbey.pdf | 2.86 MB | Adobe PDF |  View/Open |
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