Abstract
Clariid catfish are favorite food fish especially in African and Asian continents. Recently there has been preference for particular species or hybrids of these species based on quality assurance and value addition. Consequently, this study aimed to evaluate the possible effect of different catfish species and their hybrids on proximate composition and sensory attributes. Catfish species, Clarias gariepinus (CC), Heterobranchus bidorsalis (HH), with their hybrid (CH), and reciprocal hybrid (HC) were evaluated for sensory variables – cognitive (sweet, salty, sour, bitter, and recent characteristic taste ‘umami’) and qualitative (texture, aroma, flavor, and color) tests; and nutritional variables – proximate composition (moisture, protein, ether/fat, and ash). A 5‐point hedonic scale from ‘neutral/neither like nor dislike’ to ‘excellent/like extremely’ was employed in sensory testing. The results showed similar (P > 0.05) high moisture contents (>70%) in all species and high but different (P < 0.05) ash contents (11–14%) that suggested good sources of mineral elements. The parent species CC and HH had higher ash contents than CH or HC. The crude protein contents were high and similar (P > 0.05) across species (>57%). Fat or ether extract was different (P < 0.05) and tended to be higher for species with Clarias as the female parent than Heterobranchus. Sensory analysis showed the parent species, CC and HH, more favorably rated for sweet and umami than the hybrids, CH and HC. However, CH was less sour and bitter than all other species and HC better than CH for salty but similar to CC and HH. All fish species were very well liked for texture, but the parent species were superior in flavor than the hybrids. All species were very well liked for aroma, color, and overall acceptability except HC, which was moderately liked. HC rated inferior to the other species overall in sensory attributes. All the fish species did not rate ‘excellent/like extremely’ for any attribute. It can be concluded that the parent catfish species possess better sensory qualities than hybrids, but all species need exogenous enhancement to their natural sensory components.
Highlights
Clarias gariepinus (Burchell, 1822) and Heterobranchus bidorsalis (Geoffroy Saint Hilaire, 1809) are of high economic importance in many countries of the world especially African and Asian continents (Legendre et al 1992; Adebayo and Fagbenro 2004; Olaniyi and Omitogun 2013, 2014); and serve mainly as food in many homes and hotels (Omitogun et al 2012)
There has been an increase in the farming of Clarias and Heterobranchus spp and their hybrids in Nigeria based on their growth performance, short generation interval, and consumer preference or demand, among others
The high values of ash content (11–14%) in this study validates the observation that catfish species are rich in minerals (Sidwell et al 1978; Oehlenschläger 2000; Ersoy and Yılmaz 2003; Rosa et al 2007) confirming that they are good mineral sources nutritionally
Summary
Clarias gariepinus (Burchell, 1822) and Heterobranchus bidorsalis (Geoffroy Saint Hilaire, 1809) are of high economic importance in many countries of the world especially African and Asian continents (Legendre et al 1992; Adebayo and Fagbenro 2004; Olaniyi and Omitogun 2013, 2014); and serve mainly as food in many homes and hotels (Omitogun et al 2012). There has been an increase in the farming of Clarias and Heterobranchus spp and their hybrids in Nigeria based on their growth performance, short generation interval, and consumer preference or demand, among others. Interest in hybridization of fish species in aquaculture has been purely for genetic and economic importance, ranging from monosex production to hybrid vigor attributes such as growth performance, robustness, salinity or thermal tolerance, and morphology (Chevassus 1983; Lenormand et al 1988; Olaniyi and Omitogun 2012). Sensory attributes of flesh from animals differ from one species to another and even within species, for maturity and sex (Forrest et al 2001); and the attributes can vary depending on the chemical composition of products (Heinz and Hautzinger 2007)
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