EFFECT OF GUTTING AND SALTING ON THE ORGANOLEPTIC QUALITIES AND PROXIMATE COMPOSITION OF SMOKED-GUTTED AND UNGUTTED, SALTED AND UNSALTED CATFISH (CLARIAS GARIEPINUS)
DOI:
https://doi.org/10.51791/njap.vi.7960Keywords:
Nutritional composition, Catfish, Organoleptic, Gutted, SaltedAbstract
The effect of gutting and salting on the organoleptic qualities and proximate composition of smoked- gutted and ungutted, salted and unsalted catfish was studied. Live catfish fish of 8kg were procured from Doma Dam for the experiment. The fish sample was divided into four equal parts comprising of 2Kg each giving 4 samples. The experiment was conducted in a 2 by 2 by 2 factorial design comprising of 2-gutted and ungutted, 2-salted and unsalted and 2- catfish respectively. The fish samples were prepared separately for smoking as thus; sample 1 (gutted unsalted), sample 2 (ungutted- salted), sample 3 (gutted-unsalted) and sample 4 (ungutted - unsalted) respectively. At the initial and final stage of the experiment, each fish sample was nutritionally assessed in the laboratory so as to determine change in nutritional composition using the method of AOAC (2000). Organoleptic parameters which included texture, taste, flavour, odour and appearance were assessed from the initial stage and later fortnightly to eight weeks of storage using a 10-point hedonic scale ranging from A (Excellent) = 10; B (Good) = 8; C (Fair) = 6; D (Unsatisfactory) = 4 and E (Unacceptable) = 2 was adopted for each quality parameter. Ten judges were used for the fortnight organoleptic assessment. Results of organoleptic assessment revealed that catfish gutted-unsalted had highest mean value of 8.920.15 in texture, catfish gutted salted had highest mean value of 8.480.22 and 8.280.25 in odour and flavour respectively. Catfish ungutted-salted had highest mean value of 9.401.64 in appearance while catfish ungutted-unsalted had highest mean value of 8.920.21 in taste. The proximate composition of smoked catfish ranged each from (moisture), 3.5 14.0% (Ash), 10.0- 15.0% (crude protein), 36.0 45.9% (ether extract) 5.0 15.0% (crude fibre) 1.9 3.50% and (Nitrogen Free Extract) 8.50-30.0% respectively.
