Shelf life of whole Lake Malawi Tilapia (Chambo) stored in ice
Abstract
94 words
This study was conducted to determine time when freshly
caught Lake Malawi tilapia (Chambo) can remain in acceptable
and safe condition for consumers. Sensory, microbiological, and
proximate composition analyses including measurement of pH
were conducted on fresh fish samples collected from Lake
Malawi and stored in ice. The versatile quality index method
(QIM) scheme was employed to determine the shelf life of the
fish by combining findings from all the analyses. Results
demonstrated that with good storage in ice, Chambo can remain
in acceptable and safe condition for consumers for up to 16
days.
Subjects
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