Seasonal and quality changes of the Ghanaian anchovy (Engraulis encrasicolus) during storage in ice

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1034

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DC Field	Value	Language
dc.contributor.author	Abbey, L. D.	-
dc.date.accessioned	2018-02-01T09:47:52Z	-
dc.date.available	2018-02-01T09:47:52Z	-
dc.date.issued	1998	-
dc.identifier.citation	Report and proceedings of the sixth FAO Expert Consultation on Fish Technology in Africa: Kisumu, Kenya, 27-30 August 1996, 61-66	en_US
dc.identifier.isbn	92-5-004121-7	-
dc.identifier.issn	0429-9337	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/1034	-
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	Food and Agriculture Organization	en_US
dc.relation.ispartofseries	FAO Fisheries Report;	-
dc.subject	Anchovies	en_US
dc.subject	Ghana	en_US
dc.subject	Seasonal variation	en_US
dc.subject	Engraulis encrasicolus	en_US
dc.subject	Quality	en_US
dc.title	Seasonal and quality changes of the Ghanaian anchovy (Engraulis encrasicolus) during storage in ice	en_US
dc.type	Other	en_US
Appears in Collections:	Food Research Institute

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