PROXIMATE AND MINERAL COMPOSITION OF SPICED, SMOKED CATFISH Clarias gariepinus (Burchell, 1822)
DOI:
https://doi.org/10.51406/jagse.v15i2.1977Keywords:
Spices, organoleptic properties, chemical properties, hot-smoked, Clarias gariepinusAbstract
References
Abdel-Hamied, A. A.; Nassar, A. G. and El-Badry, N. (2009). Investigations of antioxidant and antibacterial activities of some natural extracts. World Journal of Dairy and Food Sciences 4: 1-7.
Ajani, F.; Adetunji, V. O. and Oyedokun, J. O. (2013). Biophysicochemical changes that occur in fish during different stages of traditional processing. African Journal of Food, Agriculture, Nutrition and Development, AJFAND, 13 (3): 7840 – 7852.
Akinola O. A.; Akinyemi, A. A. and Bolaji, B. O. (2006). Evaluation of traditional and solar drying systems towards enhancing fish storage and preservation in Nigeria (Abeokuta Local Government as Case study). Journal of Fisheries International, 1 (2): 44-49.
Akinpelu, O. M.; Ayeloja A. A.; George, F. O. A.; Adebisi, G. L.; Jimoh, W. A. and Idowu, S. D. (2013). Gender analysis of processing activities among commercial catfish processors within Ibadan Metropolis, Oyo State South-Western Nigeria. Journal of Aquaculture Research and Development 4(3): 176-180 doi:10.4172/2155-9546.1000176
Akram, M.; Shah, M. I.; Usmanghan, K.; Mohiuddin, E. and Sami, A. (2011). Zingiber officinale roscoe (A medicinal plant). Pakistan Journal of Nutrition, 10: 399-400.
Association of Official Analytical Chemists, AOAC (1995). Official Methods of Analysis of the Association of Official Analytical Chemist, Vols. I & II, Association of Analytical Chemist, Arlington. 1298pp.
Ayeloja, A. A.; George, F. O. A.; Obasa, S. O. and Sanni, L. O. (2011). Effect of post-slaughter time intervals on the quality of the African catfish, Clarias gariepinus (Burchell, 1822). American Journal of Food Technology, 6 (9) 790 - 797.
Bellagha, S.; Sahli, A.; Farhat, A.; Kechaou, N. and Glenza, A. (2007). Studies on salting and drying of Sardine (Sardinella aurita): Experimental kinetics and modeling. Journal of Food Engineering, 78: 947- 952.
Bhandary, C. S. (1991). Effects of Spice Treatment on lipid oxidation in smoked mackerel (Scomber scombrus). FAO Fisheries Report, 1991; pp. 108-133.
Daramola, J. A; Fasakin, E. A. and Adeparusi, E. O. (2007). Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. African Journal of Food, Agriculture, Nutrition and Development, AJFAND 7 (6): 1 – 16.
FAO/APHCA. (1998).The use of palm kernel cake as Animal feed. FAO/APHCA Publication 1998; No.8.
Fapohunda, O. O. and Ogunkoya, M. (2006). Effect of smoke-drying on the proximate composition of Tilapia zillii, Parachanna obscura and Clarias gariepinus obtained from Akure, Ondo-State, NIGERIA. Animal Research International, 3(2): 478 – 480.
Fawole, O.; Ogundina, M.; Ayandiran, T. and Olagunju, O. (2007). Proximate and mineral composition in some selected fresh water fishes in Nigeria. Internet Journal of Food Safety, 9: 52-55.
Idris, G. L.; Omojowo, F. S.; Omojasola, P. F.; Adetunji, C. O, and Ngwu, E. O. (2010). The effect of different concentrations of ginger on the quality of smoked dried catfish (Clarias gariepinus). Nature and Science, 8: 59-63.
Igene, J. O. (1983). Drying of Fish, Factors to Consider, Proceedings of the 3rd Annual Conference of the Fisheries Society of Nigeria, FISON, Maiduguri, Nigeria, p. 123.
Iheagwara, M. C. (2013). Effect of Ginger extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish. Journal of Nutrition and Food Sciences, 3: 199-. doi:10.4172/2155-9600.1000199.
Jallow, A. M. (1995). Contribution of improved Chorkor oven to artisanal fish smoking in The Gambia. Proceedings of the workshop on seeking improvements in fish technology in West Africa, Nov. 7-9. 1994, Congo, pp: 22 – 28.
Kiin-Kabari, D. B.; Barimalaa, I. S.; Achinewhu, S. C. and Adeniji, T. A. (2011). Effects of extracts from three indigenous spices on the chemical stability of smoke-dried catfish (Clarias lazera) during storage. African Journal of Food, Agriculture, Nutrition and Development, AJFAND, 11 (6): 5335 – 5343.
Kumolu-Johnson, C. A. and Ndimele, P. E. (2011). A review on post-harvest losses in artisanal fisheries of some African countries. Journal of Fisheries and Aquatic Science, 6(4): 365-378.
Kumolu-Johnson, C. A.; Aladetohun, N. S. and Ndimele, P. E. (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (LACEPEDE). African Journal of Biotechnology, 9 (1): 073 – 076.
Nielsen, S. S. (2003) Food analysis. 3rd Edition, Kluwer Academic/Plenum Publishers, New York, USA.
Meta, M; Tuflikha, P. P.; Indrastuti, F. B. and Abu-Bakar, T, (2010). Development of seasoning powder as flavor enhancer made from fish paste. A paper presented at the International Conference, Short Course and Exhibition on Nutraceutical and Functional Foods. Pp. 1 – 12.
Onyeagba, R. A.; Ugbogu, O. C.; Okeke, C. U. and Iroakazi, O. (2004). Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn). African Journal of Biotechnology, 3: 552-554.
Salaudeen, M. M.; Akande, G. R.; Oguntade, O. R.; Afolabi, O. O.; Olusola, A. O. and Ezekiel M. O. (2010). Effect of preservatives on microbial safety and quality of smoked catfish (Clarias gariepinus) during ambient storage. ACTA SATECH 3(2): 81 – 86.
Sallam, K. H. I.; Ishioroshi M. I. and Samejima (2004). Antioxidant and anti-microbial effect of garlic on chicken sausage, Lebenson Wiss Journal of Technology, 37(8): 849 - 855.
Volume 7 No. 6
Ajani, F.; Adetunji, V. O. and Oyedokun, J. O. (2013). Biophysicochemical changes that occur in fish during different stages of traditional processing. African Journal of Food, Agriculture, Nutrition and Development, AJFAND, 13 (3): 7840 – 7852.
Akinola O. A.; Akinyemi, A. A. and Bolaji, B. O. (2006). Evaluation of traditional and solar drying systems towards enhancing fish storage and preservation in Nigeria (Abeokuta Local Government as Case study). Journal of Fisheries International, 1 (2): 44-49.
Akinpelu, O. M.; Ayeloja A. A.; George, F. O. A.; Adebisi, G. L.; Jimoh, W. A. and Idowu, S. D. (2013). Gender analysis of processing activities among commercial catfish processors within Ibadan Metropolis, Oyo State South-Western Nigeria. Journal of Aquaculture Research and Development 4(3): 176-180 doi:10.4172/2155-9546.1000176
Akram, M.; Shah, M. I.; Usmanghan, K.; Mohiuddin, E. and Sami, A. (2011). Zingiber officinale roscoe (A medicinal plant). Pakistan Journal of Nutrition, 10: 399-400.
Association of Official Analytical Chemists, AOAC (1995). Official Methods of Analysis of the Association of Official Analytical Chemist, Vols. I & II, Association of Analytical Chemist, Arlington. 1298pp.
Ayeloja, A. A.; George, F. O. A.; Obasa, S. O. and Sanni, L. O. (2011). Effect of post-slaughter time intervals on the quality of the African catfish, Clarias gariepinus (Burchell, 1822). American Journal of Food Technology, 6 (9) 790 - 797.
Bellagha, S.; Sahli, A.; Farhat, A.; Kechaou, N. and Glenza, A. (2007). Studies on salting and drying of Sardine (Sardinella aurita): Experimental kinetics and modeling. Journal of Food Engineering, 78: 947- 952.
Bhandary, C. S. (1991). Effects of Spice Treatment on lipid oxidation in smoked mackerel (Scomber scombrus). FAO Fisheries Report, 1991; pp. 108-133.
Daramola, J. A; Fasakin, E. A. and Adeparusi, E. O. (2007). Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. African Journal of Food, Agriculture, Nutrition and Development, AJFAND 7 (6): 1 – 16.
FAO/APHCA. (1998).The use of palm kernel cake as Animal feed. FAO/APHCA Publication 1998; No.8.
Fapohunda, O. O. and Ogunkoya, M. (2006). Effect of smoke-drying on the proximate composition of Tilapia zillii, Parachanna obscura and Clarias gariepinus obtained from Akure, Ondo-State, NIGERIA. Animal Research International, 3(2): 478 – 480.
Fawole, O.; Ogundina, M.; Ayandiran, T. and Olagunju, O. (2007). Proximate and mineral composition in some selected fresh water fishes in Nigeria. Internet Journal of Food Safety, 9: 52-55.
Idris, G. L.; Omojowo, F. S.; Omojasola, P. F.; Adetunji, C. O, and Ngwu, E. O. (2010). The effect of different concentrations of ginger on the quality of smoked dried catfish (Clarias gariepinus). Nature and Science, 8: 59-63.
Igene, J. O. (1983). Drying of Fish, Factors to Consider, Proceedings of the 3rd Annual Conference of the Fisheries Society of Nigeria, FISON, Maiduguri, Nigeria, p. 123.
Iheagwara, M. C. (2013). Effect of Ginger extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish. Journal of Nutrition and Food Sciences, 3: 199-. doi:10.4172/2155-9600.1000199.
Jallow, A. M. (1995). Contribution of improved Chorkor oven to artisanal fish smoking in The Gambia. Proceedings of the workshop on seeking improvements in fish technology in West Africa, Nov. 7-9. 1994, Congo, pp: 22 – 28.
Kiin-Kabari, D. B.; Barimalaa, I. S.; Achinewhu, S. C. and Adeniji, T. A. (2011). Effects of extracts from three indigenous spices on the chemical stability of smoke-dried catfish (Clarias lazera) during storage. African Journal of Food, Agriculture, Nutrition and Development, AJFAND, 11 (6): 5335 – 5343.
Kumolu-Johnson, C. A. and Ndimele, P. E. (2011). A review on post-harvest losses in artisanal fisheries of some African countries. Journal of Fisheries and Aquatic Science, 6(4): 365-378.
Kumolu-Johnson, C. A.; Aladetohun, N. S. and Ndimele, P. E. (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (LACEPEDE). African Journal of Biotechnology, 9 (1): 073 – 076.
Nielsen, S. S. (2003) Food analysis. 3rd Edition, Kluwer Academic/Plenum Publishers, New York, USA.
Meta, M; Tuflikha, P. P.; Indrastuti, F. B. and Abu-Bakar, T, (2010). Development of seasoning powder as flavor enhancer made from fish paste. A paper presented at the International Conference, Short Course and Exhibition on Nutraceutical and Functional Foods. Pp. 1 – 12.
Onyeagba, R. A.; Ugbogu, O. C.; Okeke, C. U. and Iroakazi, O. (2004). Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn). African Journal of Biotechnology, 3: 552-554.
Salaudeen, M. M.; Akande, G. R.; Oguntade, O. R.; Afolabi, O. O.; Olusola, A. O. and Ezekiel M. O. (2010). Effect of preservatives on microbial safety and quality of smoked catfish (Clarias gariepinus) during ambient storage. ACTA SATECH 3(2): 81 – 86.
Sallam, K. H. I.; Ishioroshi M. I. and Samejima (2004). Antioxidant and anti-microbial effect of garlic on chicken sausage, Lebenson Wiss Journal of Technology, 37(8): 849 - 855.
Volume 7 No. 6
