Nutritive composition of smoke dry herrings in Ghana

Abstract

Smoke drying and storage of herring fish did have an effect on nutrient content. Total nitrogen, fat, thiamin and niacin decreased with storage. Contrarily, no changes were observed in amino acids, and fatty acid patterns associated with smoke drying and storage. Acid values increased with storage time indicating rancidity. Although nutrient quality did decrease over time, herrings still appear to be a good 3ource of protein, riboflavin, niacin, calcium, iron and zinc. in addition, smoked dry herrings also contained good quantities of Omega-3 fatty acids