This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dri...
Open access
Research Article10.9734/afsj/2020/v14i130122
Aims: To investigate the effects of different storage temperatures (-15±2°C; 4±2°C and 29±2°C) on quality changes in ‘Ngolo’ (Thais califera) to evaluate the potential enhancement or otherwise of its domestic and global trade. Study Design: “Ngolo” samples were subjected to diffe...
Open access
Research Article10.9734/BMRJ/2016/27698
Aims: This study aims to determine prevalence of Salmonella in shellfish and to study their resistance to antibiotics. Samples: Three species of shellfish consisted of cockles, clams and mussels were sampled monthly in six sites during two years 2008 and 2012. Methodology: As man...
Open access
Research Article10.9734/BMRJ/2015/18501