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)....
Main Authors: | , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-09-01
|
Series: | Veterinary Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2306-7381/7/3/133 |
id |
doaj-eaf7bee1b76a4322a1994fb5273016b2 |
---|---|
record_format |
Article |
spelling |
doaj-eaf7bee1b76a4322a1994fb5273016b22021-04-02T09:25:51ZengMDPI AGVeterinary Sciences2306-73812020-09-01713313310.3390/vetsci7030133Hydrothermal Processing of <i>Clarias gariepinus</i> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic ParametersVictor Tosin Okomoda0Lateef Oloyede Tiamiyu1Amighty Olorunpelumi Ricketts2Sunday Abraham Oladimeji3Austine Agbara4Mhd Ikhwanuddin5Korede Isaiah Alabi6Ambok Bolong Abol-Munafi7Department of Fisheries and Aquaculture, College of Forestry and Fisheries, University of Agriculture Makurdi, 2373 Makurdi, NigeriaDepartment of Aquaculture and Fisheries, Faculty of Agriculture, University of Ilorin, PMB 1515 Ilorin, NigeriaDepartment of Fisheries and Aquaculture, College of Forestry and Fisheries, University of Agriculture Makurdi, 2373 Makurdi, NigeriaAgricultural Department, National Biotechnology Development Agency (NABDA), 5118 Abuja, NigeriaDepartment of Fisheries and Aquaculture, College of Forestry and Fisheries, University of Agriculture Makurdi, 2373 Makurdi, NigeriaInstitute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaDepartment of Agricultural Extension and Management, Federal College of Forestry, 2019 Jos. Plateau, NigeriaInstitute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, MalaysiaThis 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). Filets of the fish were prepared from market size African catfish with similar breeding history. Parameters of the processed filet under the different hydrothermal durations were also compared against a raw–unprocessed control group except during organoleptic analysis. The results obtained revealed a significant increase in protein, fat and ash content until the 30th minute of hydrothermal processing (<i>p</i> ≤ 0.05). Beyond this processing time, protein and fat significantly reduced while ash remains unaffected. The same trend was observed for most essential/non-essential amino acids isolated as well as the prominent saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. In all, the raw control group consistently recorded the least values of nutritional components. The perception of assessors was, however, found to be similar (<i>p</i> ≥ 0.05) in terms of organoleptic parameters regardless of the duration of the processing time of the filets. It was concluded that cooking the African catfish filet using the hydrothermal method should not be extended beyond 30 min.https://www.mdpi.com/2306-7381/7/3/133proximate analysisfatty acidsorganoleptic assessmentboiling |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Victor Tosin Okomoda Lateef Oloyede Tiamiyu Amighty Olorunpelumi Ricketts Sunday Abraham Oladimeji Austine Agbara Mhd Ikhwanuddin Korede Isaiah Alabi Ambok Bolong Abol-Munafi |
spellingShingle |
Victor Tosin Okomoda Lateef Oloyede Tiamiyu Amighty Olorunpelumi Ricketts Sunday Abraham Oladimeji Austine Agbara Mhd Ikhwanuddin Korede Isaiah Alabi Ambok Bolong Abol-Munafi Hydrothermal Processing of <i>Clarias gariepinus</i> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters Veterinary Sciences proximate analysis fatty acids organoleptic assessment boiling |
author_facet |
Victor Tosin Okomoda Lateef Oloyede Tiamiyu Amighty Olorunpelumi Ricketts Sunday Abraham Oladimeji Austine Agbara Mhd Ikhwanuddin Korede Isaiah Alabi Ambok Bolong Abol-Munafi |
author_sort |
Victor Tosin Okomoda |
title |
Hydrothermal Processing of <i>Clarias gariepinus</i> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters |
title_short |
Hydrothermal Processing of <i>Clarias gariepinus</i> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters |
title_full |
Hydrothermal Processing of <i>Clarias gariepinus</i> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters |
title_fullStr |
Hydrothermal Processing of <i>Clarias gariepinus</i> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters |
title_full_unstemmed |
Hydrothermal Processing of <i>Clarias gariepinus</i> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters |
title_sort |
hydrothermal processing of <i>clarias gariepinus</i> (burchell, 1822) filets: insights on the nutritive value and organoleptic parameters |
publisher |
MDPI AG |
series |
Veterinary Sciences |
issn |
2306-7381 |
publishDate |
2020-09-01 |
description |
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). Filets of the fish were prepared from market size African catfish with similar breeding history. Parameters of the processed filet under the different hydrothermal durations were also compared against a raw–unprocessed control group except during organoleptic analysis. The results obtained revealed a significant increase in protein, fat and ash content until the 30th minute of hydrothermal processing (<i>p</i> ≤ 0.05). Beyond this processing time, protein and fat significantly reduced while ash remains unaffected. The same trend was observed for most essential/non-essential amino acids isolated as well as the prominent saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. In all, the raw control group consistently recorded the least values of nutritional components. The perception of assessors was, however, found to be similar (<i>p</i> ≥ 0.05) in terms of organoleptic parameters regardless of the duration of the processing time of the filets. It was concluded that cooking the African catfish filet using the hydrothermal method should not be extended beyond 30 min. |
topic |
proximate analysis fatty acids organoleptic assessment boiling |
url |
https://www.mdpi.com/2306-7381/7/3/133 |
work_keys_str_mv |
AT victortosinokomoda hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters AT lateefoloyedetiamiyu hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters AT amightyolorunpelumiricketts hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters AT sundayabrahamoladimeji hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters AT austineagbara hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters AT mhdikhwanuddin hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters AT koredeisaiahalabi hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters AT ambokbolongabolmunafi hydrothermalprocessingoficlariasgariepinusiburchell1822filetsinsightsonthenutritivevalueandorganolepticparameters |
_version_ |
1724169371703574528 |