Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

Marlena J. Baryczka, Iwona Chwastowska-Siwiecka and Jacek Kondratowicz
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Marlena J. Baryczka: Department of Commodity Science and Animal Raw Material Processing, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Jacek Kondratowicz: Department of Commodity Science and Animal Raw Material Processing, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Czech Journal of Food Sciences, 2019, vol. 37, issue 3, 186-191

Abstract: The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and left fillets (20) stored for 8 months in the freezer were subjected to quantitative and qualitative laboratory analyses. Chilled African catfish fillets had a lower of moisture content, higher of total protein, fat and crude ash, and higher energy value than frozen samples. Chilled fillets had also higher water-holding capacity, lower cooking loss and higher tenderness.

Keywords: african catfish; chemical composition; chilled and frozen filets; physicochemical properties (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:330-2018-cjfs

DOI: 10.17221/330/2018-CJFS

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