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https://csirspace.foodresearchgh.site/handle/123456789/391| Title: | Nutritive composition of smoke dry herrings in Ghana |
| Authors: | Lu, J. Y. Pace, R. D. King, W. M. Plahar, W. A. |
| Keywords: | Nutritional composition;Dry fish;Dry herrings;Ghana;Smoked fish;Smoked dry herrings |
| Issue Date: | 1988 |
| Citation: | Nutrition Reports International, 38 (2), 299-306 |
| 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 |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/391 |
| ISSN: | 0029-6635 |
| Journal Name: | Nutrition Reports International |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| NRI_38_2_Lu_et al.pdf Restricted Access | 2.84 MB | Adobe PDF | View/Open Request a copy |
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