Abstract
The effect of various preservation methods on fatty acid content of African catfish, ( Clarias gariepinus ) and Nile tilapia ( Oreochromis niloticus ) was investigated. Fresh fish samples were obtained from swimming pool end (Gamji Gate) of River Rino, Kaduna. Preservation methods investigated were: straight smoking (SS), Salted Smoking (ST), Deep Freezing (DF), Oven Drying (OV) and control: Fresh Fish (FF). Result revealed that the free fatty acid was highest in the OV samples of C. gariepinus and O. niloticus . The occurrence is in the following order: OV > SS > ST > FF > DF. Generally C. gariepinus recorded the highest values. Free fatty acids increased with decreasing moisture content. Keywords : Clarias gariepinus , free fatty acids, Oreochromis niloticus, preservation Journal of Aquatic Sciences Vol. 21(1) 2006: 1-4
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