Journal of Food, Agriculture and Environment
Vol 10,
Issue 1,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Effect of smoking, salting and frozen-storage on the nutrient composition of the African catfish (Clarias gariepinus)
Author(s):
E. Ekpenyong *,
C. O. IbokRecieved Date: 2011-10-10, Accepted Date: 2012-01-07
Abstract:Proximate and mineral composition were determined on samples of the African catfish (Clarias gariepinus) subjected to different preservative methods of smoking, salting and freezing. Smoking involved the use of a local smoking kiln for four hours at temperatures of between 60ºC and 75ºC; freezing involved leaving the samples in a functional deep freezer which was supplied with constant electricity for seven days while salting involved immersion of the samples in saturated salt solution for 24 hours. The protein and fat contents for frozen samples were lower compared with those obtained for the smoked samples. The values of calcium, magnesium and iodine were also low for the frozen samples while high values of calcium and iodine were obtained for the smoked samples. Highly significant differences (P<0.001) existed among the different preservative methods in terms of both proximate and elemental composition.
Keywords:Smoking,
salting, freezing, nutrient composition, Clarias gariepinusJournal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 1
Category: Food and Health
Pages: 64-66
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