Nutritional quality of African catfish Clarias gariepinus (Burchell 1822): a positive criterion for the future development of the European production of Siluroidei

Abstract

The aims of this study were to evaluate the nutritional quality (proximate composition, amino and fatty acid profiles, cholesterol and mineral contents) of African catfish (Clarias gariepinus) and determine the effect of different cooking methods (grilling, boiling and frying) on biochemical composition. Frying produced the highest water loss and fat gain (P < 0.05). Frying also affected the fatty acid composition significantly (P < 0.05), increasing oleic (18:1n-9) and linoleic (18:2n-6) acid contents. The major essential amino acids were arginine and lysine, and the limiting was the sulphur amino acid methionine. The changes in the cholesterol and mineral contents (K > P > Na > Mg > Ca > Zn > Fe > Cu > Mn) and nutrientrecommended dietary intakes are discussed and several indices (chemical score, amino acid score, essential amino acid index, biological value, nutritional index, retention values, atherogenic index, thrombogenic index and hypercholesterolaemic potential) are presented. The valorisation of these products may stimulate the development of aquaculture production and consumers' interest in Europe.

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)

“…The Na content of trout, ranging from 380 to 3200 mg/kg DM was reported by Wheaton and Lawson (1985) and 335-607 mg/kg by Gokoglu et al (2004). A similar finding was reported by Rosa et al (2007) indicating significantly increased Na content in fried and grilling African catfish. The K content of raw fish was found to be 2195 mg/kg DM.…”

“…The Ca content of raw fish was found to be 290 mg/kg DM. This value is higher than that reported by Rosa et al (2007); Ersoy and Ozeren (2009) in African catfish and lower than that reported by Gokoglu et al (2004) in rainbow trout. No significant difference of Ca content was noticed in all the cooking methods (p>0.05).…”

“…The various cooking methods invariably affect the nutritive value of fish and especially vitamins, flavour compounds and polyunsaturated fatty acids. The effects of different cooking methods on proximate and mineral composition of several fish species have been reported Gokoglu et al 2004;Kucukgulmez et al 2006;Rosa et al 2007;Weber et al 2008;Stephen et al 2010). Early developments in the field of nutrition predicted that certain substances, important for the proper functioning of the human body, are lost during cooking of foods.…”

Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

“…Water loss, occurring during the production of fish powder, resulted in higher protein content. Similarly, after cooking, a significant water loss was reported by Weber, Bochi, Ribeiro, Victorio, and Emanuelli (2008) in silver catfish; Rosa, Bandarra, and Nunes (2007) and Ersoy and Ozeren (2009) in African catfish.…”

“…Saguy and Dana (2003) reported that the increase in fat content can be attributed to the oil penetration on the fish fillet after water is partially lost by evaporation during cooking. In addition, similar results have been reported for African catfish (Rosa et al., 2007) and rainbow trout (Gokoglu, Yerlikaya, & Cengiz, 2004) fried in vegetable oils.…”