Hydrothermal Processing of Clarias gariepinus (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters

Abstract

This study evaluated the effects of cooking for different hydrothermal-treatment durations (10, 20, 30 and 40 min) on the proximate composition, amino acid profile, fatty acid composition and organoleptic parameters of filets of African catfish Clarias gariepinus (Burchell, 1822). Filets of the fish were prepared from market size African catfish with similar breeding history. Parameters of the processed filet under the different hydrothermal durations were also compared against a raw–unprocessed control group except during organoleptic analysis. The results obtained revealed a significant increase in protein, fat and ash content until the 30th minute of hydrothermal processing (p ≤ 0.05). Beyond this processing time, protein and fat significantly reduced while ash remains unaffected. The same trend was observed for most essential/non-essential amino acids isolated as well as the prominent saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. In all, the raw control group consistently recorded the least values of nutritional components. The perception of assessors was, however, found to be similar (p ≥ 0.05) in terms of organoleptic parameters regardless of the duration of the processing time of the filets. It was concluded that cooking the African catfish filet using the hydrothermal method should not be extended beyond 30 min.

Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

“…Therefore, it could be concluded that the gradual decrease in colour, taste, flavor, juiciness and overall acceptability scores throughout the storage period at deferent temperatures, could be attributed to the protein denaturation, hydrolysis and fat oxidation, which are the major factors of changes in Organoleptic properties during storage periods these results are agreement with those given by Schubring, Raju, C. V, Darweash BM., Okomoda VT [18,6,7,23].…”

Fillet Yield and Length-Weight Relationship of Five Fish Species From Lower River Benue, Makurdi, Nigeria

“…Filleting was done by four skilled fish processors. The procedure for filleting was according to the report of Yenmak et al (2018) following the few modifications made by Okomoda et al . (2020) .…”

Nutritional Value of African Catfish (Clarias gariepinus) Meat

“…One of the most important health benefits of eating fish is its complex fatty acid profile [40]. Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) are defined.…”