ABDEL-RAHMAN, A. (2002). CHANGES IN CHEMICAL COMPOSITION, FATTY ACIDS PROFILE, AND CHEMICAL & SENSORY QUALITY OF FRIED CATFISH FILLETS CLARIAS GARIEPINUS. Egyptian Journal of Agricultural Research, 80(3), 1383-1394. doi: 10.21608/ejar.2002.312663
ATEF E. I. ABDEL-RAHMAN. "CHANGES IN CHEMICAL COMPOSITION, FATTY ACIDS PROFILE, AND CHEMICAL & SENSORY QUALITY OF FRIED CATFISH FILLETS CLARIAS GARIEPINUS". Egyptian Journal of Agricultural Research, 80, 3, 2002, 1383-1394. doi: 10.21608/ejar.2002.312663
ABDEL-RAHMAN, A. (2002). 'CHANGES IN CHEMICAL COMPOSITION, FATTY ACIDS PROFILE, AND CHEMICAL & SENSORY QUALITY OF FRIED CATFISH FILLETS CLARIAS GARIEPINUS', Egyptian Journal of Agricultural Research, 80(3), pp. 1383-1394. doi: 10.21608/ejar.2002.312663
ABDEL-RAHMAN, A. CHANGES IN CHEMICAL COMPOSITION, FATTY ACIDS PROFILE, AND CHEMICAL & SENSORY QUALITY OF FRIED CATFISH FILLETS CLARIAS GARIEPINUS. Egyptian Journal of Agricultural Research, 2002; 80(3): 1383-1394. doi: 10.21608/ejar.2002.312663
CHANGES IN CHEMICAL COMPOSITION, FATTY ACIDS PROFILE, AND CHEMICAL & SENSORY QUALITY OF FRIED CATFISH FILLETS CLARIAS GARIEPINUS
Central Laboratory for Aquacultural Research, Abbassa, Agricultural Research Centre, Ministry of Agriculture, Dokki, Giza, Egypt
Abstract
Modifications in proximate composition, fatty acids, chemical quality, as well as changes in organoleptic traits, were studied in raw catfish fillets Clarias garispinus, pan-fried fillets in sun flower oil for 4 minutes and reheated fried catfish fillets (in a conventional oven for 15 min. at 80°C) after storage for one week at 5±1°C and for one month at -20±2°C. After frying of catfish fillets, the moisture, saturated fatty acids (SFA), mono unsaturated fatty acids (MUFA), total volatile basis nitrogen (TVBN) and trymethylamin nitrogen (TMAN) were reduced, while, protein, fat, ash, polyunsaturated fatty acids (PUFA), thiobarbeturic acid (TBA) and peroxide value (PV) were increased. Due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes (P>0.05). whereas. slow increase in SFA and slow decrease in MUFA and PUFA was found. All chemical quality (TVBN, TMAN, TBA and PV) of catfish fillets fried and stored at 5t1°C and -20t2°C were higher (P<0.05), as compared with the samples after frying directly. Organoleptic evaluation scores of colour, taste, flavour, juiciness and overall acceptability were highest for samples after fried directly, while, it showed a significant decrease (F1/40.05) after storage at 5±1°C and at -20±2°C for one week and one month, respectively.
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