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

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

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 <i>Clarias gariepinus</i> (Burchell, 1822)....

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Bibliographic Details
Main Authors: Victor Tosin Okomoda, Lateef Oloyede Tiamiyu, Amighty Olorunpelumi Ricketts, Sunday Abraham Oladimeji, Austine Agbara, Mhd Ikhwanuddin, Korede Isaiah Alabi, Ambok Bolong Abol-Munafi
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Veterinary Sciences
Subjects:
proximate analysis
fatty acids
organoleptic assessment
boiling
Online Access:https://www.mdpi.com/2306-7381/7/3/133

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https://www.mdpi.com/2306-7381/7/3/133

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