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

Abstract

Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes ( p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and ( PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were higher ( p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at -20±2℃ for one month respectively.

Quality Properties of African Catfish (Clarias gariepinus) Meat as Affected by its Color

“…According to the (EOS, 1991), 30 mg/100g sample is the allowed upper limit of TVB-N and 10 mg/100g sample is the allowed upper limit of TMA. The above mentioned results are in agreement with those obtained by Hamad, (2021), who reported that TVBN and TMAN in raw catfish fillets (Clarias gariepinus) were 13.40 and 1.02 mg/100g and (Mahmoud et al (2021) showed that, frozen catfish fillet during the storage period up to 12 months, the TVB-N value increase Quality Properties of African Catfish (Clarias Gariepinus)… from 22.02 to 24.27 mg/100g. Moreover, Mohamed (2016) showed that, the total volatile basis nitrogen (TVB.N) and trimethylamine (TMA) value for fresh Catfish were 6.55 and 3.696 mg/100g; respectively.…”

“…Moreover, there were no significant differences for both ash and carbohydrate content between the two colors studied catfish as shown in Table (2). Similar results were reported by Yelouassi et al (2018); Mahboob et al (2019); Abiodun et al (2021); (Mahmoud et al (2021); Hamad (2021), Mostafa et al (2023) and Zaghloola et al (2023) on catfish fillet composition. Moreover, the main components of fish meat are water (66-81%), protein (16-21%), carbohydrates (<0.5%), lipids (0.2-25%), and ash (1.2-1.5%) in wet weight basis as reported by FAO (1999).…”

“…However, the slight differences may be due to different factors, such as breed, sex, age, diet, geographical location, environment, may all influence the fatty acid composition (Fernández-López et al, 2006).The obtained results for fatty acid composition are the same line with that reported by Ljubojevi´c et al (2013); Yu et al (2017) for wels catfish (Silurus glanis), Chauke et al (2008); Abd-Elfttah (2021); Hamad (2021) and Sobczak et al (2022 ) for raw catfish gariepinus and catfish heteroclarias .…”

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

“…The water content of the fresh fish strips was 78.46%, which reduced to 65.55% (uncoated fish strip) after deep-fat frying. The decrement in water content after frying has been reported in several fish species such as catfish strips (Hamad, 2021), Asian sea bass, and rainbow trout strips . The decrement in water content may be attributed to the deep frying of the fish strips at high oil temperature leading to loss of water due to vaporization and then escape through their surface.…”