Abstract:
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The Shilbaya arabi species ( Eutropius niloticus )
were subjected to smoking and drying as means for
preserving and processing fish for certain target groups .
A comparison was made between the gross chemical
composition and bacterial count of fish subjected to openair
or shade-tent or steel oven (using Mesquite (Prosopis
juliflora) as source of energy). The fish were divided into
dried fresh, smoked dried/ salted and non-salted.
The storage time of the processed fish prior to infestation
by Dermistids was found to be less than a month.
The analysis of variance showed significant difference
(P<0.05) in protein content of the fish subjected to different
drying modes. However, no significant difference (P> 0.05)
were detected in fat, moisture and ash.
The bacterial count showed no significant differences
(P>0.05) between the different treatments .The species of
bacteria encountered according to their order of prevalence
were Bacillus, Staphylococcus and Streptococcus. |