The research studied the impact of smoke generation sources on PAH contamination in four
different smoke-cured fish (mackerel, sardine, tuna and Cigar minnows). The smoke sources …

Glimpse of fish as perishable staple was reviewed. Fish is an important animal protein as it
supplies good quality protein, vitamins and minerals. It is however highly perishable and …

This study was undertaken to assess polycyclic aromatic hydrocarbon (PAH) and heavy
metal concentrations of commercial grilled meat (suya) and smoked catfish (Clarias …

A community based study was carried out amongst fisherfolks, fish processors and
marketers in Ekenwan village, Ovia North-East Local Government Area of Edo state and …

Food safety is a global phenomenon. The public has become more concerned about the
risks from food hazards in recent years. This study was carried out to evaluate polycyclic …

The overall objective of the study was to identify the efficient smoke processing technique,
preservative methods, packaging, storage, distribution, marketing and acceptability of …

This study assessed the polycyclic aromatic hydrocarbon (PAH) concentrations and heavy
metal profile of traditional drum-smoked and convective kiln-smoked Bonga shad and …

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--------A unique fish smoking kiln was constructed to use agricultural wastes such as …

Aim: To examine the organoleptic and microbial quality of three fish species namely African
red snapper (Lutjanus agennes), Mullet (Mugil cephalus) and Catfish (Chrysichthys walkeri) …

The study was aimed at determining the social economic status, fish processing and
packaging methods of female fish processors in Ovia North East Local Government Area of …