Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon

•Influence of smoking, boiling and freezing on the nutritional value varies in between Pseudotolithus sp fish.•Protein contents increased with smoking of Pseudotolithus sp.•Pseudotolithus sp fishes are good sources of proteins and minerals.

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Bibliographic Details
Published in:Food chemistry 2021-11, Vol.363, p.130229-130229, Article 130229
Main Authors: Dama, R.A., Ndomou, M., Milong, C.S.M., Manz, J.C.K., Nchoutpouen, M.N., Youogo, M.T., Ndômbôl, R.P.N., Nsoga, F.V.J., Ngo Tang, C., Gouado, I., Tchoumbougnang, F.
Format: Article
Language:English
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Summary:•Influence of smoking, boiling and freezing on the nutritional value varies in between Pseudotolithus sp fish.•Protein contents increased with smoking of Pseudotolithus sp.•Pseudotolithus sp fishes are good sources of proteins and minerals.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130229