%0 Journal Article
	%A Ayub V. O. Ofulla and  Jackson H. O. Onyuka and  Samuel Wagai and  Douglas Anyona and  Gabriel O. Dida and 
John Gichuki
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 60, 2011
	%T Comparison of Different Techniques for Processing and Preserving fish Rastrineobola argentea from Lake Victoria, Kenya
	%U https://publications.waset.org/pdf/4419
	%V 60
	%X This study was set to determine the antimicrobial
activities of brine salting, chlorinated solution, and oil frying
treatments on enteric bacteria and fungi in Rastrineobola argentea
fish from fish landing beaches within L. Victoria basin of western
Kenya. Statistical differences in effectiveness of the different
treatment methods was determined by single factor ANOVA, and
paired two-tail t-Test was performed to compare the differences in
moisture contents before and after storage. Oil fried fish recorded the
lowest microbial loads, sodium chloride at 10% concentration was
the second most effective and chlorinated solution even at 150ppm
was the least effective against the bacteria and fungi in fish. Moisture
contents of the control and treated fish were significantly lower after
storage. These results show that oil frying of fish should be adopted
for processing and preserving Rastrineobola argentea which is the
most abundant and affordable fish species from Lake Victoria.
	%P 906 - 910