CHANGES IN CHEMICAL COMPOSITION, FATTY ACIDS PROFILE, AND CHEMICAL & SENSORY QUALITY OF FRIED CATFISH FILLETS CLARIAS GARIEPINUS

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.