Effects of Storage Periods on Chemical Composition of Clarias. gariepinus Smoked Using Biomass Briquettes

Abstract

The effect of storage period on the nutritional qualities of smoked African Catfish (Clarias gariepinus) were evaluated. Fresh fish samples were obtained from a fish market in Minna, Nigeria. Fish samples were gutted, thoroughly washed with clean tap water, brined in 25% salt solution for one hour and smoked in a modified drum smoking kiln. Samples were kept at room temperature and analysed for nutritional quality indices over a period of six weeks. The result indicates no significant difference (p>0.05) in mean proximate composition of the smoked fish samples during storage periods. Composition of the smoked fish samples during storage periods showed no significant difference (p>0.05) in Crude Fibre, Fat, NFE and total volatile base nitrogen (TVB-N) contents. Significant differences (p<0.05) were recorded in moisture, ash and percentage crude protein contents of the smoked fish product during storage period. The result of this finding showed significant difference (p<0.05) in Potassium (K), Calcium (Ca) and Phosphorus (P), however there was no significant difference (p>0.05) in Sodium (Na), and Magnesium (Mg) content. The result also depicted that there was significant difference (p<0.05) in the mineral composition (potassium and phosphorus) during the storage periods of melon shell briquettes smoked fish samples