Organoleptic assessment of processed freshwater clam (Galatea paradoxa)
Organoleptic characteristcs and eating acceptability of different processed fresh water clam (Galatea paradoxa) from Bayelsa state, Nigeria was evaluated. One hundred and fourteen (114) samples of clam (Galatea paradoxa) used for the processing experiment were obtained from Amassoma market. All samples were processed traditionally viz: smoked-dried, cooked with banga sludge and fried respectively. Thirty six (36) member taste panel were randomly selected to evaluate the organoleptic characteristics of the samples. Acceptibility of product was scored on a 6-point hedonic scale. The highest ratings of organoleptic characteristics were recorded for fresh water clam samples prepared by frying (5.24 ~c 0.54) while the least (4.47 ~c 0.27) was recorded for samples that were prepared by cooking with water (P<0.05). The results revealed that males had a preference for fried clam product while females had equal preference for clams fried and cooked in palm kernel sludge. The highest acceptability (88.89%) was observed in the samples that were subjected to frying method, while the least (80.56%) was recorded for samples that were smoked-dried. More research should be geared towards packaging these products for export.
| Main Authors: | , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
FISON
2012
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| Subjects: | Fisheries, Galatea paradoxa, Nigeria, Niger Delta, Acceptability, Clams, Organoleptic, Processing, freshwater environment, Clam fisheries, Shellfish, Organoleptic properties, Processed fishery products, Evaluation, Cured products, Acceptance tests, Nutritive value, Proteins, Texture, Odour, Taste tests, Freshwater molluscs, Product development, |
| Online Access: | http://hdl.handle.net/1834/38876 |
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