Proximate Composition, Minerals and Sensory Acceptability of Deep Fried Nile Tilapia Fish (Oreochromis niloticus) as Influenced by Repeated Use of Palm Oil

Aemiro Tadesse

doi:10.7176/fsqm/95-03

Abstract

Background: Fish fryer adapted reusing of frying oil to minimize cost and health problems are reported on reusing of frying oil. This study was aimed to determine Chemical and sensory properties of deep fried Nile tilapia fish (oreochromis niloticus) as influenced by repeated use of palm oil. Method: Preliminary survey was conducted as baseline for the experiment. Data were collected for cooperative unions who work in fish market or informally known as ( Gudumale Park, Fikir hayik and Tikur wuha ). The experiment was designed and conducted using data collected from unions and proximate composition, Minerals (Ca, P, Fe and Zn) and sensory acceptability were analyzed. SPSS for windows version 20 and SAS for windows version 9 were used for analysis. Result: Preliminary survey showed fried fish consumption and repeatedly using of palm oil for frying is accustomed practice around the lake. Proximate composition indicates as frying cycle increases ash and crude fat were increased while protein and moisture were decreased. However, total carbohydrate was not significantly different. As frying cycle increases Ca, P, Fe and Zn were decreased. In case of sensory properties color and appearance of fried fish from cycle 1 to cycle 3 had better preference. However, the rest cycle had lower color and appearance acceptability. Similarly, odor of fried fish from cycle 1 to cycle 4 had better preference as compared to cycle 5 and cycle 6. Conclusion: Thus it can be concluded that repeatedly using of palm oil has effect on proximate composition, Minerals (Ca, P, Fe and Zn) and sensory acceptability deep frying of Nile tilapia fish due to deteriorated frying palm oil has drawn in to frying fish as the moisture is evaporated and this could be harmful to human health. Therefore frequent replacing of oil could be better. Keywords: Chemical, Sensory properties, Palm oil, Lake side Hawassa DOI: 10.7176/FSQM/95-03 Publication date: March 31 st 2020

Highlights

Fish has essential nutrient for healthy body building (Chukwu and Mohammed, 2009)
Lake Hawassa is one of the Rift Valley Lake of Ethiopia and it is used greatly for tourism attraction and supplies fish for local communities (Alemu et al, 2017)
The lake has important role in the lives of many people and the lake being used as a source of commercial value and three locally processed fish are available around the lake fried fish, fish fillet and fish soup

Summary

Introduction

Fish has essential nutrient for healthy body building (Chukwu and Mohammed, 2009). The total exploitable fish potential in Ethiopia is about 51, 500 tons per annum (Kebede et al, 2017). There are many lakes found in Ethiopia as potential source of fish and of this Lake Tana, Koka, Ziway, Langano, Hawassa, Abaya and Chamo are commonly known (Vijverberg et al, 2012). The lake has important role in the lives of many people and the lake being used as a source of commercial value and three locally processed fish are available around the lake fried fish, fish fillet and fish soup. From those locally processed fish fried fish is the most liked and consumed products by the people and it has high commercial value as compared to other processed fish. 2007) stated that reusing the oil during frying for long time brought a change in physicochemical properties of the oil (increased in oil viscosity, oxidation) and oil uptake in fried potato

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