African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Effect of storage methods on the nutritional qualities of African Catfish Clarias gariepinus (Burchell, 1822)

John Alaba Victor Famurewa
  • John Alaba Victor Famurewa
  • Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Ondo, State, Nigeria.
  • Google Scholar
Ogheneughwe Godwin Akise
  • Ogheneughwe Godwin Akise
  • Department of Fisheries and Aquaculture, Faculty of Agriculture and Life Science, Federal University Wukari, Taraba, State, Nigeria.
  • Google Scholar
Temitope Ogunbodede
  • Temitope Ogunbodede
  • Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Ondo, State, Nigeria.
  • Google Scholar


  •  Received: 07 September 2016
  •  Accepted: 19 May 2017
  •  Published: 31 July 2017

References

Adeyemi OT, Osilesi1 OO, Onajobi F, Adebawo O, Afolayan AJ (2013). Stability study of smoked fish, horse mackerel (Trachurus trachurus) by different methods and storage at room temperature. Afri. J. Biochem. Res. 7(6): 98-106.

 

Adesehinwa AOK, Ayanda JO, Bolorunduro PI (2005). Adoption of improved fish preservation technologies in Northwestern Nigeria. Tropicultural, 23: 117-123.

 

Agbabiaka LA, Amadi AS, Eke LO, Madubuko CU, Ojukannaiye AS (2012).Nutritional and storage qualities of Catfish (Clarias gariepinus) smoked with Anthonatha macrophylla. Sci. Res. Rep. 2(2):142-145.

 

Akinneye J, Amoo I, Bakare O (2010). Effect of drying methods on the chemical composition of three species of fish (Bonga spp., Sardinella spp. and Heterotis niloticus). Afri. J. Biotechnol. 9(28): 4369-4373.

 

Akise OG, Abolagba OJ, Eyong MM (2013). Comparative study on quality attributes of three fish species smoke- dried using rubber wood (Hevea brassillensis) in Nigeria. Br. J. Appl. Sci. Technol. 3(4):1177-1186.
Crossref

 

Ako PA, Salihu SO (2004). Studies on some major and trace metals in smoked and oven-dried fish. J. Appl. Sci. Environ. Manag. 8(2): 5-9.

 

AOAC (2000). Association of Official Analytical chemist. Official methods of Analysis, 17th edition. Washington. D.C.

 

AOAC (2005). Association of Official Analytical Chemist, Official Methods of Analysis 18th Ed., AOAC international, suite 500, 481 north frederick avenue, Gaithersburg, Maryland 20877-2417, USA.

 

Arannilewa ST, Salawu SO, Sorungbe AA, Olasalawu BB (2005). Effect of frozen period on the chemical, microbiological and sensory quality of frozen tilapia fish (Sarotherodon galilaleus). Afr. J. Biotechnol. 4(8):852- 855.

 

Audrey M, Audia B, Olive JB (2006). Effect of processing on nutrient content of foods.Cajarticles No 3c 2004:160-164.

 

Bashir FA, Shuhaim-Othman M, Mazlan AG (2012). Evaluation of trace metal levels in tissues of two commercial fish species in Kapar and Mersing coastal waters, Peninsular Malaysia. J. Environ. Pub. Health. 10pp.
Crossref

 

Beklevik S, Visessanguan W, Thongkaew C, Tanaka M (2005). Effect of frozen storage on chemical and gel forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids, 19:197-207
Crossref

 

Beyza E, Ozeren A (2009). The effect of cooking methods on mineral and vitamin contents of African Catfish. Food Chem. 115:419-422.
Crossref

 

Bugue-o G, Escriche I, Martinez-Navarrete N, Camacho MM, Chiralt A (2003). Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques. Food Chem. 81:85-90.
Crossref

 

Chaijan M, Benjakul S, Visessanguan W, Faustman C (2006). Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chem. 99:83-91.
Crossref

 

Connell JJ (Ed.) (1995). Control of fish quality. 4th Edition. Fishing News Books, Farnham. England.

 

Daramola JA, Fasakin EA, Adeparusi EO (2007). Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. Afr. J. Food. Agric. Nutr. Dev. 7(6):11-20.

 

Emere MC, Dibal DM (2013). A Survey of the methods of fish processing and preservation employed by artisanal fishermen in Kaduna City. Food Sci. Qual. Manag. 11:16-22.

 

Eyo AA (1993). Traditional and improved Fish handling, preservation and processing techniques. National workshop on fish processing storage, marketing and utilization. 91-95p.

 

Eyo AA (2001). Fish processing technology in the tropics. National Institute for Freshwater Fisheries Research (NIFFR), New Bussa, Nigeria. pp. 10-170.

 

Farzana BF, Gulshan AL, Subhash CC, Mosarrat NN, Mohajira B (2014).Comparative study on shelf life quality of brine salted Taki (Channa punctatus Bloch,1793) and Shoal (Channa striatus Bloch, 1801) at refrigerator temperature (40C). J. Agric. Vet. Sci. 7(10):63-69.

 

Fawole OO, Ogundiran MA, Ayandiran TA, Olagunju OF (2007). Mineral composition in some selected fresh water fishes in Nigeria. J. Food Safety, 9:52-55.

 

Flick GJ (Ed.) (2010). Smoked Fish Part II. Smoking, storage, microbiology global aquaculture advocate. pp. 31-32.

 

Foline OF, Adedayo MR, Bamishaiye EI, Awagu EF (2011). Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian Stored Products Research Institute (NSPRI): Developed kiln. Int. J. Fish. Aquacult. 3(5): 96-98.

 

Gann PH, Chatterton RT, Gapstur SM, Liu K, Garside D, Giovanazzi S, Thedford K, Van Horn L (2003). The effects of a low-fat/high-fiber diet on sex hormone levels and menstrual cycling in premenopausal women: a 12-month randomized trial (the diet and hormone study). Cancer 98:1870-1879.
Crossref

 

Granata LA, ‎Flick GJ, Martin RE (2012). The Seafood industry: Species, products, processing and safety. Wiley-Blackwell (2nd Ed.). 468pp.
Crossref

 

Guéraud F, Atalay M, Bresgen N, Cipak A, Eckl PM, Huc L, Jouanin I, Siems W, Uchida K. Gueraud (2010). Chemistry and biochemistry of lipid peroxidation products. Free Radic. Res. 44(10):1098-1124.
Crossref

 

Gómez-Estaca, J, Gómez-Guillén MC, Montero P (2007). High pressure effects on the quality and preservation of cold smoked dolphin fish (Coryphaena hippurus) fillets. Food Chem. 102(4):1250-1259.
Crossref

 

Goulas AE, Kontominas MG (2005). Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chem. 93:511-520.
Crossref

 

Horner WFA (1992). Preservation of Fish by curing: Fish processing technology. Chapman and Hall, London. pp. 254-257.

 

Kiin-kabari DB, Barimalaa IS, Achinewhu SC, Adeniyi TA (2011). Effect of extracts from three indigenous spices on the chemical stability of smoke-dried Catfish (Clarias Lezera) during storage. Afr. J. Food Agric. Nutr. Dev. 11(6): 5335-5343.

 

Kumolu-Johnson CA, Aladetohun NF, Ndimele, PE (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (BURCHELL 1822). Afr. J. Biotechnol. 9(1):73-76.

 

Kirk RS, Sawyer R (Eds.)(1991). Nitrogen determination. Pearson's Composition and Analysis of Foods. Longman Scientific Publisher, London. pp. 29-36.

 

Louka N, Juhel F, Fazilleau V, Loonis P (2004). A novel colorimetry analysis used to compare different drying fish processes. Food Control 15:327-334.
Crossref

 

Mohamed IS, Atef EEI (2012). Changes in the Quality Properties of Grass Carp (Ctenopharyngodon idella) Fillets smoked during chilled storage. J. Arab. Aquat. Soc. 7(2):165-184.

 

Monroe KR, Murphy SP, Henderson BE, Kolonel LN, Stanczyk FZ, Adlercreutz H, Pike MC (2007). Dietary fiber intake and endogenous serum hormone levels in naturally postmenopausal Mexican American women: the multiethnic cohort study. Nutr. Cancer 58(2):127-135.
Crossref

 

Ogbonnaya C, Ibrahim MS (2009). Effect of drying methods on proximate composition of catfish (Clarias gariepinus). World J. Agric. Sci. 5(1):114-116.

 

Ogbonnaya C (2009). Influences of drying methods on nutritional properties of Tilapia fish (Oreochromis niloticus). World J. Agric. Sci. 5(2):256-258.

 

Okaka JC, Okaka ANO (2001). Food composition, spoilage and shelf life Extension. Cjarco Academic Publishers, Enugu, Nig. pp. 54-56.

 

Okoyo GO, Lokuruka MNI, Matofari JW (2009). Nutritional composition and shelf life of the Lake Victoria Nile Perch (Lates niloticus) stored in ice. Afr. J. Food Agric. Nutr. Dev. 9(3):901-919.

 

Olayemi FF, Adedayo MR, Bamishaiye EI, Awagu EF (2011). Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute (NSPRI). Developed kiln. Int. J. Fish Aquac. 3(5):96-98.

 

Onwordi CT, Ogungbade AM, Wusu AD (2009). The proximate and mineral composition of three leafy vegetables commonly consumed in Lagos, Nigeria. Afr. J. Pure Appl. Chem. 3:102-107.

 

Pegg RB, Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith DM, Sporns P (2004). (Eds.), Spectrophotometric measurement of secondary lipid oxidation products. Handbook of Food Analytical Chemistry. John Wiley & sons Inc.; Hoboken, NJ, USA: pp. 547-564.

 

Roopma G, Meenakshi K, Sweta G, Shallini S (2012). Change in proximate composition and microbial count by low temperature preservation in fish muscle of Labeo Rohita (Ham- Buch). J. Pharm. Biol. Sci. 2(1):13-17.

 

Saeed S, Howell NK (2002). High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen Atlantic mackerel. J. Amer. Oil Chem. Soc. 76(3):391 397.
Crossref

 

Salán OE, Juliana AG, Marilia O (2006). Use of smoking to add value to Salmoned trout. Braz. Arch. Biol. Technol. 49(1):57-62.
Crossref

 

Saliu JK (2008). Effect of Smoking and frozen storage on the nutrient composition of some African fishes. Adv. Nat. Appl. Sci. 2(1): 16-20.

 

Siddique MN, Hasan MJ, Reza MZ, Islam MR, Boduruzaman M, Forhadur M, Reza S (2011). Effect of freezing time on nutritional value of Jatpunti (Puntius sophore), Sarpunti (P. sarana) and Thaisarpunti (P. gonionotus). Bangl. Res. Publ. J. 5(4):387-392.

 

Serkan K, Sevim K, Bekir T (2010). The Effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) packed in aluminum foil. Turk. J. Fish Aqua. Sci. 10:439-443.

 

Saliu JK (2008). Effect of Smoking and frozen storage on the nutrient composition of some African fishes. Adv. Nat. Appl. Sci. 2(1):16-20.

 

Tairu HM, Adedokun MA, Adelodun OB, Badmus BD (2017). Microbial examination of some selected natural preservatives on the shelf Life and safety of smoked Tilapia fish (Oreochromis niloticus). Res. Rev: J. Microbiol. Biotechnol. 6(1): 28-35.

 

Turan M, Kordali S, Zengin H, Dursun A, Sezen, Y (2003). Macro and micro- mineral content of some wild edible leaves consumed in Eastern Anatolia. Acta Agric. Scand. Sect. B, Plant. Soil. Sci. 53:129-137.

 

Ward AR, Jeffries DJ (Eds.) (2000). A manual for assessing post-harvest fisheries losses. Natural Resources Institute, Chatham, UK.

 

Žoldoš P, Popelka P, Marcinčák S, Nagy J, Mesarčová L, Pipová M, Jevinová P, Nagyová A, Maľa P (2011). The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions. Acta Vet. Brno. 80:299-304.
Crossref