Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus

Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus

This study aims to evaluate the effect of Afrostyrax lepidophyllus spice on microbiological, chemical and sensory stability of hot smoked fillets of Pangasius hypophthalmus. Treatments included control (hot smoked fish without spice) and hot smoked pre-treated fillets with 10% spice powder of A. lep...

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Bibliographic Details
Main Authors: Alphonse Sokamté Tégang, Pierre Désiré Mbougueng, Hippolyte Mouafo Téné, Nikaise Forestine Douanla Nodem, Nakkarike Manjabhat Sachindra, Léopold Tatsadjieu Ngoune
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Afrostyrax lepidophyllus
Pangasius hypophthalmus
Microbiology and chemical analysis
Sensory analysis
Free fatty acid profile
Smoked and spiced fillets
Online Access:http://www.sciencedirect.com/science/article/pii/S266615432200182X

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http://www.sciencedirect.com/science/article/pii/S266615432200182X

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