Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon
| Autor: | Djopnang Djimbie Justin, Tchoumbougnang François, Tomedi-Tabi Eyango Minette, Womeni Hilaire Macaire, Tonfack Djikeng Fabrice, Prabhakar Iruku Naga Satya, Karuna Mallampalli Sri Lakshmi, Prasad Rachapudi Badari Narayana, Kemmo Signing Steve, Gouado Inocent |
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| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
biology Phosphorus Potassium Extraction (chemistry) Fatty acid chemistry.chemical_element 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Iodine value 0404 agricultural biotechnology chemistry 040103 agronomy & agriculture Freshwater fish 0401 agriculture forestry and fisheries Dry matter Food science Polyunsaturated fatty acid |
| Zdroj: | Journal of Food Research. 7:59 |
| ISSN: | 1927-0895 1927-0887 |
| DOI: | 10.5539/jfr.v7n6p59 |
| Popis: | The effects of boiling and smoking on the proximate composition and lipids quality of a freshwater fish (Chrysichthys nigrodigitatus) collected from Nkam River in Cameroon were investigated. Fresh fish was filled, boiled or smoked and then, aliquoted for analyses. One portion was dried at 50 °C and ground into flour for the proximate composition determination. The other portion was served for lipids extraction using the Bligh and Dyer method. The extracted oil was characterized physico-chemically using chemical indexes and GC/FID. Moisture, protein, ash and lipid contents of raw fish were 80.67±4.18, 64.42±1.51, 10.90±0.42 and 22.06±5.40 % dm respectively. The changes in dry matter, protein and ash contents were found to be statistically significant (P |
| Databáze: | OpenAIRE |
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