N. T. Onah

Sensory Quality and Stability of Smoked Mackerel Fish (Scromber scombrus) Stored for 20 Days as Affected by Ginger Paste Application

N. T. Onah, R. N. Attaugwu & J. I. Anyadioha · Asian Journal of Advances in Agricultural Research · 2022

Background and Objective: This study determined the effect of ginger paste at different concentration of 1-4% on the stability and sensory quality of hot smoked mackerel (Scromber scombrus) fish stored at 28 ± 20C for 20 days. Materials and Methods: Frozen fish samples were thawe...