Biology Reference
In-Depth Information
Table 6.7 contd...
Type of Fish
Energy in
Calories
Moisture %
Protein %
Fat %
Ash %
Cassava Croaker
(
Pseudotolithus senegalensis
)
Fresh
104
78.6
18.4
2.8
1.0
Dried, salted (
kako
)
161
43.9
34.9
1.3
20.8
Fermented (
momone
)
134
57.6
26.2
2.4
14.6
Grey Snapper (
Lutjanus agennes
)
Fresh
101
76.4
14.4
1.5
1.1
Fermented (
momone
)
-
64.9
18.2
1.4
-
Scad (
Decapterus rhonchus
)
Fresh
125
72.5
22.6
2.8
1.3
Hot smoked
212
56.9
33.9
7.4
2.4
Fermented
-
54.5
18.9
-
1.3
Seabream (
Pagrus
spp.,
Dentex
spp.)
Fresh
104
77.3
18.3
2.7
1.2
Smoked
179
61.7
29.1
4.7
1.3
Salted, fermented, dried
168
62.5
27.6
4.1
2.5
Threadfi n
(
Galeoides decadactylus
)
Fresh
113
73.9
18.9
2.0
1.5
Fermented
149
55.9
28.7
2.9
16.8
Triggerfi sh (
Balistes
spp.)
Salted, fermented, dried
196
40.1
40.7
2.5
22.5
Raw
-
79.1
19.4
0.3
1.4
Squid (
Sepia
spp.)
Salted, dried
182
42.1
38.1
2.1
16.5
Tiger Fish (
Hydrocynus
spp.)
Smoked
369
15.4
73.3
6.2
5.1
Salted, fermented, sun-dried
157
43.1
32.6
2.0
22.3
Tilapia
Fresh
123
73.4
16.6
5.8
6.8
Salted, fermented, sun-dried
(koobi)
189
39.9
38.1
0.6
16.1
Smoked
368
20.9
67.5
8.8
2.7
Unsalted, fermented, sun-dried
357
12.6
71.9
3.1
6.8
Source: Riebroy et al., 2007.
HEALTH HAZARDS AND HYGIENIC ASPECTS OF
FERMENTED FISH PROCESSING
Processing practices for fermented fi sh products constitute health hazards
to consumers, processors and the environment. These practices relate to
dressing, washing, salting/fermentation, drying and waste disposal of the
fi sh, as well as the use of poor quality salt and curing containers.
