Proximate Composition and Sensory Evaluation of Catfish (Clarias gariepinus) Smoked with Different Materials

Abstract

This study determined the proximate and organoleptic properties of smoked Clarias gariepinus using plantain leaves (PL) and foil paper (FP). Twelve catfish samples (570±25g) were euthanized, eviscerated, washed and divided into Control, plantain leaf (PL), and foil paper (FP) before being smoked. The proximate analyses of the initial and smoked samples were done according to standard methods. Organoleptic assessment was done by trained panelists. The result indicated that control sample was preferred in all the organoleptic parameters followed by plantain leaf and foil paper samples. Proximate analyses of the catfish showed that the control sample had the lowest moisture content (19.87±0.59), followed by PL (38.35±0.39), FP (40.46±1.98), and the initial samples (59.78±1.52). Crude protein was 17.45±1.70, 59.03±0.89, 38.28±1.70, and 40.31±0.49 for initial, Control, FP and PL respectively. Crude lipid was 10.32±0.26 (initial), 12.06±0.62 (control), 10.66±0.33 (FP) and 10.51±0.37 (PL). Lipid content of the control sample was significantly different from the other samples. Ash was in the order of Initial (11.65±0.45)>PL (7.55±1.03)>FP (9.88±0.09)>Control (9.40±0.40) while NFE was Initial (1.96±0.95)> Control (0.90±0.18)>FP (0.61±0.35)>PL (0.37±0.18). This study established no significant difference between FP and PL samples while the control was more acceptable and more nutritious in comparison to Plantain leaves and foil paper.