International Journal of Aquaculture, 2018, Vol.8, No.15, 112-120
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However, increase in the moisture content is unfavourable, as it increases the susceptibility of the processed fish
to microbial spoilage, thereby decreasing their shelf life. Increase in moisture content is probably due to
absorption of moisture from the surrounding environment.
Figure 1 Changes in the moisture content of smoked fishes
during storage (asejire)
Figure 2 Changes in the moisture content of smoked fishes
during storage (opa)
Figure 3 Changes in the moisture content of dried fishes
during storage (Asejire)
Note: AMD1: Unsalted dried mango tilapia; AMD2: Salted
dried mango tilapia; ACD1: Unsalted dried catfish; ACD2:
Salted dried catfish
Figure 4 Changes in the moisture content of dried fishes during
storage (opa)
Note: OMD1: Unsalted dried mango tilapia; OMD2: Salted
dried mango tilapia; OCD1: Unsalted dried catfish; OCD2:
Salted dried catfish
13
14
15
16
17
18
19
1
3
5
Moisure content (%)
Storage period (weeks)
AMS1
AMS2
ACS1
ACS2
15
16
17
18
19
20
21
1
3
5
Moisture content (%)
Storage period (weeks)
0MS1
OMS2
OCS1
OCS2
12
13
14
15
16
17
18
19
1
3
5
Moisture content (%)
Storage period (weeks)
AMD1
AMD2
ACD1
ACD2
12
13
14
15
16
1
3
5
Moisture content (%)
Storage period (weeks)
OMD1
OMD2
OCD1
OCD2
