Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia

Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare
2019 International Journal of Food Engineering and Technology  
The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations.
doi:10.11648/j.ijfet.20190301.12 fatcat:6e55bbmedjabvpyr6v4nz22ztm