Ajayi, Adebola (2020) The Effects of Freezing and Smoking on the Proximate Composition of Fresh Catfish (ClariasGariepinus). International Journal of Research Publication, 1 (8). pp. 74-77. ISSN 2582-7421
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Abstract
The effects of freezing and smoking on the proximate composition of the African mud catfish, Clariasgariepinus were investigated One portion of the harvested fish was smoked using a smoking kiln at 60-700C for 24hours and stored in a polythene bag for further use. Another batch of C.gariepinus was preserved immediately after harvest in a freezer at less than –00C for 4 days. The third batch of the live fish was slaughtered immediately and prepared for proximate and microbial analysis. The proximate analysis revealed that the Moisture in fresh C.gariepinus was 70.10%, in frozen was 71.07% and in smoked was 11.4%, Protein in fresh, frozen and smoked C.gariepinus were 20.22%, 18.32%, 60.56% respectively, Ash in fresh, frozen, and smoked C.gariepinus were 3.58%, 4.20%, 5.70%, Fat in fresh, frozen and smoked C.gariepinus were 3.28%, 3.45%, 14.29% and CHO in fresh, frozen and smoked C.gariepinus were 2.81%, 2.97%, 8.04% all respectively In conclusion, smoking demonstrated a better efficient method of fish processing in terms of the retention of the protein value and reduction in moisture content.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 01 Jun 2021 06:59 |
| Last Modified: | 01 Jun 2021 06:59 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1596 |
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