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

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...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2019-01, Vol.37 (3), p.186-191
Main Authors: Baryczka, Marlena J., Chwastowska-Siwiecka, Iwona, Kondratowicz, Jacek
Format: Article
Language:English
Subjects:
african catfish
Body weight
Catfish
chemical composition
chilled and frozen filets
Clarias gariepinus
Cooking
Cooling
Energy value
Fillets
Moisture content
physicochemical properties
Pretreatment
Qualitative analysis
Water content
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Summary: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.
ISSN:1212-1800
1805-9317
DOI:10.17221/330/2018-CJFS