Comparative effects of Lime and Garlic extracts on the Bacterial Load and Nutritional Quality of processed Shrimps (Penaeus notialis) from Sombreiro River, River State
Abstract:Shrimps are highly valued worldwide. They deteriorate rapidly after harvest except preserved. This study was undertaken to determine the bacterial load and nutritional quality of shrimps subjected to 20% lime juice, 50% garlic extract and distilled water followed by smoking and storage at ambient (room) temperature for 28 days. Fresh shrimp samples from Sombreiro River in Degema Local Government Area of Rivers State were used for this study. The Shrimps were analyzed for total viable counts (TVCs), Coliform, S… Show more
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