Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio

Abstract

The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.

Comparative study on proximate and mineral composition of native and hybrid pangas (Pangasius pangasius, P. hypophthalmus) at raw and fried stages

“…(Tables 1-2). Mahaboob et al (2018) had found a decreased amount of moisture and a high amount of protein and fat content in the fried stage than the raw stage, closely similar to the present findings.…”

New Insights Into Hematological, Serum Biochemical and Histopathological Toxicity of Bisphenol a on Bighead Carp (Aristichthys Nobils) Under Long-Term Exposure

“…Scanty of work available on body composition on freshwater sh exposed to BPA In the present study lipid contents of sh decreased at a higher concentration of bisphenol A. Previously, similar reports available on C. gariepinus (Mahboob et al, 2018), Tilapia (Sana et al, 2017) exposed to toxicants. Presently moisture contents were also decreased like protein and lipid contents in sh exposed to bisphenol-A.…”

Proximate Composition and Mineral Contents of Farmed and Wild Fish in Kenya

“…Moreover, it was observed that the moisture content of the wild fish decreased with increasing body weight with the small catfish and tilapia reporting 72.4 % and 73.1 %, respectively while the large catfish and tilapia having 70.9 % and 71.2 %, respectively. Since feeding system A had higher dietary protein, the findings of the present study concur with other studies which reported that in fish muscle, moisture and ash contents decrease with an increase in fats and protein contents and vice versa (Mahboob, Al-Ghanim, Al-Balawi, Al-Misned, & Ahmed, 2019;Jim, Garamumhango & Musara, 2017) and that increased water content is due to decreasing fat and protein contents in the fish body (Mahboob et al, 2019;Jim et al, 2017). The lower moisture content in wild fish may additionally be attributed to more physical efforts performed by the wild fish species to capture food organisms in the natural habitat than the farmed fish which has plenty of food supply in the ponds (Jim et al, 2017).…”