Effects of Smoking Processes on the Nutritional Value of Cultured Catfish (Clarias Gariepinus)

OLOPADE, Olaniyi Alaba; DIENYE, Henry Eyina; DENSON, Glory Chimburuoma; ONYEKWERE, Vivian Chiemela

doi:10.4316/fens.2023.007

Cited by 2 publications

(1 citation statement)

References 17 publications

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“…Recently, African catfish (Clarias gariepinus) has been receiving a lot of attention as a promising object of cultivation and processing. It is characterised by high growth rates, the use of inexpensive feed, and is undemanding to keeping conditions (Olopade et al, 2023). African catfish has high-quality meat rich in essential amino acids, biologically effective lipids, vitamins and minerals ( Adebisi & Oshibanjo, 2019), therefore, the issue of developing sausage products from African catfish using an improved recipe and technology to expand the range and provide the population with fish products is becoming particularly relevant.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Menchynska,

Manoli,

Ivaniuta

et al. 2024

Animal Science and Food Technology

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In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physicochemical methods of research: moisture content – by drying the sample to a constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash – by burning the sample. The penetration stress was determined using a penetrometer; water activity index – using a hygrometer; the hydrogen index – using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days

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Section: Introductionmentioning

confidence: 99%

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Menchynska,

Manoli,

Ivaniuta

et al. 2024

Animal Science and Food Technology

View full text Add to dashboard Cite

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Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Holembovska,

Slobodianiuk,

Israelian

et al. 2024

Animal Science and Food Technology

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Research on the use of organic acids in freshwater fish conservation in aquaculture farms is gaining importance due to the growing interest in the quality and safety of fish products. The purpose of the study was to create and substantiate a new technology for preserving freshwater fish with the addition of spicy root vegetables, and in pretreatment of raw materials with organic acids. During the study, carp were treated with salt and various concentrations of organic acids, stored under certain temperature conditions. Sensory assessment, pH, and shear boundary stress were used to evaluate the results, and chemical analysis was performed using a penetrometer and potentiometric method. Based on the findings, a scientifically based technology for preserving freshwater fish with the addition of spicy root vegetables with a fundamentally new method of treatment of raw materials with organic acids has been developed to expand the scope of application of fish products that will have a higher biological value. It was found that at the initial stages of processing, no noticeable organoleptic changes were observed in the samples under study. Comparative analysis of the results confirmed the positive effect of acetic acid at a concentration of 1.0%, for tartaric acid, the best effect was determined with the addition of 0.5-1.0%, and for citric acid, the study indicates that its use does not lead to softening of muscle tissue, indicating the feasibility of its use. Studies have confirmed the use of pretreatment of semi-finished products of salted carp treated with 1.0-1.5% malic acid for 60 minutes to obtain a tender, juicy, and soft consistency, which corresponds to 5 points in the sensory assessment. According to the results of the conducted studies, the positive effect of using organic acids to soften carp meat in the production of preserves from freshwater fish was established. The practical significance of the study is to improve the technologies of meat processing and food production, and to determine the optimal conditions for preserving the taste and texture qualities of meat products

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Effects of Smoking Processes on the Nutritional Value of Cultured Catfish (Clarias Gariepinus)

Cited by 2 publications

References 17 publications

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

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