EFFECTS OF SMOKING, FRYING AND FREEZING ON NUTRIENT COMPOSITION, MICROBIAL QUALITY AND SHELF LIFE OF CLARIAS GARIEPINUSBURCHELL, 1822
EFFECTS OF SMOKING, FRYING AND FREEZING ON NUTRIENT COMPOSITION, MICROBIAL QUALITY AND SHELF LIFE OF CLARIAS GARIEPINUSBURCHELL, 1822
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Date
2017-05
Authors
ELISHA, SIM-NOM
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Abstract
This study evaluate the effects of smoking, frying and freezing on the nutrient composition, microbial quality and shelf-life of ClariasgariepinusBurchell, 1822. A total of forty five (45) fresh African Catfish (Clariasgariepinus) with average body weight and length of 547.32 ±9.60 g and 40.31 ±5.56 cm respectively were purchased randomly from Zaria Dam (August, 2015). Eighteen samples each were subjected to smoking and frying, six samples for freezing and the remaining three samples as control. Analysis ofcrude protein, moisture, ash and fat/lipid contents of the fresh, smoked, fried and frozen fish were carried out according to the methods and procedures of the Association of Analytical Chemistry(AOAC). Data was subjected to one – way analysis of variance (ANOVA) at 5% level of significant to determine the differences in proximate composition of Clariasgariepinusprocessed using different methods.Fisher‟s least significant difference was used to separate differences in treatment means.Frying with vegetable oil produced significantly (p<0.05) highest crude protein, while frying with palm oil produced the least. The proximate composition of catfish smoked with charcoal showed that moisture contents ranged from 6.74-41.50%, other values were 58.50-93.27%, 25.66-59.44%, 4.00-16.75%, 2.10-18.74% and 13.17% for dry matter (DM), crude protein (CP), oil, ash and nitrogen free extracts (NFE) respectively. The effect of smoking with Parkiawood yielded proximate composition as moisture contents (7.57-19.11%), DM (83.97%), CP (39.66-68.13%), oil (5.36-36.45%), ash (3.15-13.64%) and NFE (5.64-29.05%). Smoking with Anacardiumwood produced moisture content of 7.69-19.11%, DM (69.31.31%), CP (36.45-66.25%), oil (4.26-30.65%), ash (3.10-13.04%) and NFE (7.61-42.25%). The frozen method reduced the parameters as shown in the range of their values, DM (28.34-40.06%), CP (49.61-57.12%), oil (7.55-12.36%) ash (7.29-
13.85%) and NFE (21.48-35.16). Generally frying reduced the value of crude protein that ranged from 21.44-48.505 and increased NFE (11.38-66.52%) in frying with ground nuts oil. Similar figure was recorded in frying with vegetable oil with range of CP to be 21.44-46.54%, while NFE of 3.34-68.14% was obtained. The CP of frying with palm oil was found to be in a range of 19.25-56.69% and NFE of 10.87-68.14%. Smoking of all type in this study preserved dry matter and crude protein to a significant level, while freezing and frying decreased crude protein and increased nitrogen free extracts
Description
A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD
OF
MASTER OF SCIENCE DEGREE IN EDUCATIONAL BIOLOGY
DEPARTMENT OF BIOLOGY,
FACULTY OF LIFE SCIENCES
AHMADU BELLO UNIVERSITY,
ZARIA, NIGERIA
Keywords
EFFECTS,, SMOKING,, FRYING,, FREEZING,, NUTRIENT COMPOSITION,, MICROBIAL QUALITY,, SHELF LIFE,, CLARIAS GARIEPINUSBURCHELL