Effects of freezing on the proximate composition and sensory quality of stored African catfish (Clarias gariepinus) and tilapia (Oreochromis niloticus)

The objective of this study was to determine the quality deterioration of African catfish Clarias gariepinus and Tilapia, Orechromis niloticus stored at-4~'C for 8 weeks. Weekly analysis was conducted to measure protein, moisture, crude fat and ash content and evaluation of the sensory quality. The result clearly reveals that during storage, both the samples showed a highly significant (p<0.05) decreasing trend in protein, lipid, ash and moisture content. The result shows that protein, moisture, fat and ash content of the fish samples decreases with increasing duration of frozen storage. The fresh samples has the highest value of protein, moisture, fat and ash content while the least value was recorded on the 8th week. 19.98 ~c 2.66%, 80.71 ~c 1.65%, 3.92 ~c 0.5% and 2.52 ~c were recorded for freshly prepared Clarias gariepinus respectively while 12.62 ~c 1.22%, 66.86 ~c 0.68%, 1.08 ~c 1.04% and 1.14 ~c 0.33% were recorded on the 8th week respectively. 20.80 ~c 1.46, 60.75 ~c 2.50, 9.75 ~c 2.50% and 5.85 ~c 2.51% were recorded for freshly prepared Oreochromis niloticus respectively while 25.05 ~c 2.20%, 47.60 ~c 2. 15%, 7.1 ~c 0.20 and 3.00 ~c 2.10% were recorded on the 8th week respectively. After 8 weeks, the total decrease was 7.36%, 13.85%, 2.84% and 1.38% respectively for Clarias gariepinus and 3.75%, 13.45%, 2.65% and 2.85% respectively for Oreochromis niloticus. Sensory evaluation of the fish samples revealed that quality, texture, colour, odour, aroma and taste decrease with increasing duration of storage and best quality obtained when freshly prepared.

Bibliographic Details

Main Authors:	Adetuyi, O.O., Akinola, O.O.
Format:	conference_item biblioteca
Language:	English
Published:	FISON 2012
Subjects:	Fisheries, Clarias gariepinus, Oreochromis niloticus, Nigeria, Owo, Frozen, Fish, Quality, Sensory, Evaluation, Processing, freshwater environment, Chemical composition, Freshwater fish, Receptors, Deterioration, Quality assurance, Fish storage, Freezing storage, Nutritive value, Microorganisms, Enzymatic activity, Processing fishery products, Storage effects, Organoleptic properties, Temperature effects,
Online Access:	http://hdl.handle.net/1834/38879
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