EFFECTS OF SMOKING PROCESSES ON THE NUTRITIONAL VALUE OF CULTURED CATFISH (Clarias Gariepinus)

Abstract

This study was designed to determine and compare the effects of smoking processes on the proximal composition, fatty acid profile, minerals, vitamins, total polycyclic aromatic hydrocarbons, and sensory characteristics of cultured Clarias gariepinus. Nine fatty acids were identified from the muscle of fish samples, with all nine fatty acids recorded for both smoked samples (hot and cold), while the raw sample had only eight. Furthermore, the most abundant fatty acids in the smoked samples were palmitic acid, oleic acid, stearic acid, and palmitoleic acid. Vitamins A, D, E, and K were higher in smoked samples than in raw samples, while vitamins B1, B2, and B3 were higher in raw samples than in smoke samples. Raw, cold, and hot smoked samples had significantly different mineral profiles (p<0.05). Iron, magnesium, and zinc were found in higher concentrations in the smoked samples examined. Cold smoking had the highest value in terms of total polycyclic aromatic hydrocarbons, followed by hot smoking. The hot sample performed better in terms of color, flavor, tenderness, juiciness, texture, and overall acceptability, according to sensory evaluation results. Based on the results of the study, hot-smoked C. gariepinus was nutritionally acceptable.