You have no items in your shopping cart.
SUMMARY
The study revealed that smoke-drying with thyme and cinnamon marinade had effect on the microbial load. Cinnamon marinade had a better effect than thyme marinade. A combination of both preservative had a better effect on the fish samples. Bacterial and fungal count were below the 5 x 105 cfu/g recommended by the International Commission of Microbial Specification for Food and Food Products (ICMS, 2002). The study also revealed that the microbial load of sample B (thyme) was more than that of sample C (cinnamon) and sample D (thyme and cinnamon).
