Abstract
Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated 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 Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were higher ( p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at -20±2℃ for one month respectively.
Highlights
Precooked and frozen food that is reheated immediately before it is consumption is a major element in diets preparation the subject is attracting a lot of attention from nutritionists there is little information about the effect that these consecutive process performed in the food, results indicated one 80 g. serving of fish to provide one third of the fish recommended daily intake for protein .regular consumption of fish, marine fish due to its low fat content is recommended for the elderly and those with coronary heart disease and hypercholesterolemia [1]
Conventional cooking method have an effect upon approximate composition mineral concentration and fatty acids profile [3, 4].that the fat composition of sardine and therapy having n-6/n-3 ratio could be deeply changed when sardines are fried effects of microwave heating deep fat frying and conventional oven baking on approximate composition and cholesterol concentration in channel catfish fillets were examined by [5]. they declared that fillets that were deep fat fried showed the lowest moisture content with high fat content Organoleptically both fish fingers and fish fillets shows a decrease in color lightness and yellowness during drying redness decrease for fish fingers but increase for fish fillets during frying .fish type showed no significant effect
The objective of this study was to determine the effects of deep fat frying followed by chilling or freezing storage on approximate composition, fatty acids profile, chemical quality characteristics and sensory properties of Catfish fillets
Summary
Precooked and frozen food that is reheated immediately before it is consumption is a major element in diets preparation the subject is attracting a lot of attention from nutritionists there is little information about the effect that these consecutive process performed in the food, results indicated one 80 g. serving of fish to provide one third of the fish recommended daily intake for protein .regular consumption of fish, marine fish due to its low fat content is recommended for the elderly and those with coronary heart disease and hypercholesterolemia [1]. Conventional cooking method (deep-fat –frying and baking) have an effect upon approximate composition mineral concentration and fatty acids profile [3, 4].that the fat composition of sardine and therapy having n-6/n-3 ratio could be deeply changed when sardines are fried effects of microwave heating deep fat frying and conventional oven baking on approximate composition and cholesterol concentration in channel catfish (lactalurus punctatus) fillets were examined by [5]. They declared that fillets that were deep fat fried showed the lowest moisture content with high fat content Organoleptically both fish fingers and fish fillets shows a decrease in color lightness and yellowness during drying redness decrease for fish fingers but increase for fish fillets during frying .fish type showed no significant effect. The objective of this study was to determine the effects of deep fat frying followed by chilling or freezing storage on approximate composition, fatty acids profile, chemical quality characteristics and sensory properties of Catfish fillets
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