Physical Quality, Proximate Composition and Trimethylamine Content of Clarias gariepinus (Cat Fish) Stored with Local Spices

Abstract

The objective of the study was to reduce post-harvest losses by developing a fish chub using Clarias gariepinus and to determine the effect of Monodora myristica (local nutmeg) and sorbitol on the physical quality, proximate composition and trimethylamine content of the product. Cooled smoked samples were packaged and stored at refrigerated and frozen storage conditions and examined for 1-12 weeks under frozen and 1-7 days under refrigerated condition at intervals. The yield for the fish chub production was about 35 %, while 65% of the starting material was lost during processing. The protein content of the samples varied between 13% and 25%. Frozen fish chubs stored at ﹣18℃ had a shelf life of about six weeks while the refrigerated fish chub (7℃-10℃) sample had a shelf life of about 4 days. The combined use of local nutmeg and sorbitol increased the shelf life under both storage conditions. The production of fish chub could be a viable economic venture in places where catfish is readily available and it is likely to improve protein intake of the consumers and reduce post-harvest losses.