SENSORY ANALYSIS OF OIL FROM NILE TILAPIA, OREOCHROMIS NILOTICUS, AS POTENTIAL FOOD OIL

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2348

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DC Field	Value	Language
dc.contributor.author	Abarike, Emmanuel D.	-
dc.contributor.author	Adjei, P. Kwame	-
dc.date.accessioned	2019-06-14T11:17:44Z	-
dc.date.available	2019-06-14T11:17:44Z	-
dc.date.issued	2016	-
dc.identifier.issn	2229-712X	-
dc.identifier.uri	http://hdl.handle.net/123456789/2348	-
dc.description.abstract	Fats from guttered Nile tilapia were collected, melted into oil and used to fry; eggs, beef sausages and beef. Widely used oils such as vegetable oil and sunflower oils were use as control oils. Ten (10) semi trained panellist judged the test oils used in frying the foods based of the attributes of colour, odour, flavour, texture and overall acceptability using 3 descriptions: “like”, “neutral” and “dislike” The results shows that Tilapia oil can compete favourable with other commercial oil, hence it‟s extraction and use be promoted	en_US
dc.language.iso	en	en_US
dc.publisher	Elixir	en_US
dc.relation.ispartofseries	Vol. 97;	-
dc.subject	Tilapia oil	en_US
dc.subject	Colour	en_US
dc.subject	Odour	en_US
dc.subject	Texture	en_US
dc.title	SENSORY ANALYSIS OF OIL FROM NILE TILAPIA, OREOCHROMIS NILOTICUS, AS POTENTIAL FOOD OIL	en_US
dc.type	Article	en_US
Appears in Collections:	Faculty of Natural Resource and Environment

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