Comparison of proximate composition and sensory attributes of Clariid catfish species of Clarias gariepinus, Heterobranchus bidorsalis, and their hybrids

Abstract

Clariid catfish are favorite food fish especially in African and Asian continents. Recently there has been preference for particular species or hybrids of these species based on quality assurance and value addition. Consequently, this study aimed to evaluate the possible effect of different catfish species and their hybrids on proximate composition and sensory attributes. Catfish species, Clarias gariepinus (CC), Heterobranchus bidorsalis (HH), with their hybrid (CH), and reciprocal hybrid (HC) were evaluated for sensory variables – cognitive (sweet, salty, sour, bitter, and recent characteristic taste ‘umami’) and qualitative (texture, aroma, flavor, and color) tests; and nutritional variables – proximate composition (moisture, protein, ether/fat, and ash). A 5‐point hedonic scale from ‘neutral/neither like nor dislike’ to ‘excellent/like extremely’ was employed in sensory testing. The results showed similar (P > 0.05) high moisture contents (>70%) in all species and high but different (P < 0.05) ash contents (11–14%) that suggested good sources of mineral elements. The parent species CC and HH had higher ash contents than CH or HC. The crude protein contents were high and similar (P > 0.05) across species (>57%). Fat or ether extract was different (P < 0.05) and tended to be higher for species with Clarias as the female parent than Heterobranchus. Sensory analysis showed the parent species, CC and HH, more favorably rated for sweet and umami than the hybrids, CH and HC. However, CH was less sour and bitter than all other species and HC better than CH for salty but similar to CC and HH. All fish species were very well liked for texture, but the parent species were superior in flavor than the hybrids. All species were very well liked for aroma, color, and overall acceptability except HC, which was moderately liked. HC rated inferior to the other species overall in sensory attributes. All the fish species did not rate ‘excellent/like extremely’ for any attribute. It can be concluded that the parent catfish species possess better sensory qualities than hybrids, but all species need exogenous enhancement to their natural sensory components.

Does Production of Clarias gariepinus × Heterobranchus longifilis Hybrids Influence Quality Attributes of Fillets?

“…In turn, the chemical usefulness of the raw material is determined by its chemical composition, losses during storage and thermal treatment, as well as the pH of the meat. Our study showed, as well as the literature data, that African catfish meat has a good nutritional value [ 22 , 23 , 24 ], thus it can replace raw materials and animal products in the human diet. Additionally, the results did not show significant differences in the basic chemical composition or the energy values of heteroclarias and C. gariepinus meat.…”

“…This was also confirmed by the results obtained for this species (16.8–17.42% of protein, and 5.3–5.7% of fat) by Rosa et al [ 22 ], Chwastowska-Siwiecka et al [ 5 ], and Chwastowska-Siwiecka et al [ 27 ]. However, the content of protein (17%) and fat (3%, low-fat species) in the heteroclarias meat was respectively higher and lower than that observed by Olaniyi et al [ 24 ] in the meat of H. bidorsalis (66.8% crude protein—approx. 14.9% protein in d.m., and 21.5% ether extract—approx.…”

“…The meat of fish from both groups was characterized by a low intensity of fish smell and taste, and a low intensity of taste deviations (geosmine taste), which makes this raw material attractive to consumers who are reluctant to consume fish due to its taste and flavor. However, Olaniyi et al [ 24 ] showed that hybrid meat in comparison to parental species ( C. gariepinus , H. bidorsalis ) had poorer sensory acceptability. These differences in sensory evaluation of hybrid meat in both experiments are probably the result of using other species of the catfish family, or another feed composition used in the nutrition for their production.…”

Product development and consumer acceptability of soup made from Clarias gariepinus

“…It has since been distributed and promoted in Germany, Belgium and the Netherlands. In the last decade, the timeconsuming culturing of C. gariepinus has also been propagated in Southeast Asian, including the production of hybrid species (Olaniyi et al, 2017;Rosa et al, 2007). The use of C. gariepinus in Europe is not as widespread, because the weak consumer response limits the effectiveness of promotional campaigns.…”

“…The use of C. gariepinus in Europe is not as widespread, because the weak consumer response limits the effectiveness of promotional campaigns. This species is economically important, especially on the African and Asian continents, as its demand and, consequently production, increases continually (Olaniyi et al, 2017). It is popular due to its resistance to disease, fast growth rate and tolerance to low oxygen levels (Wan Norhana et al, 2012) growth performance, short generation interval and consumer preference (Olaniyi et al, 2017).…”