EFFECTS OF PRESERVATION METHODS ON THE CONCENTRATION OF ASCOR- BIC ACID IN SELECTED FISHES

The concentration of Ascorbic acid in preserved fishes (Papyocranus Afer, Arius Latiscutatus and Lutjanus Agennes) was determined in order to ascertain the effects of preservation methods on the availability of ascorbic acid using spectrophotometric method (Spectrum Lab 22). Analysis of mean results, shows the effect of various preservation methods on the availability of ascorbic acid in different fish species and varied in the following order; U(0.36 mg.g-1) > I (0.34 mg.g-1) > E (0.33 mg.g-1) > M (0.31 mg.g-1) >Q (0.24 mg.g-1). Comparatively, the retention capacity of preser- vation methods E, I, M and Q are very low compared to method U with high retention capacity. Therefore, heat oxidizes ascorbic acid in fish to other substances which bears no ascorbic acid ac- tivity.