FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Clarias gariepinus, freezing, smoking, storage method
This study was carried out to determine the changes in fatty acid profile of African Catfish (Clarias gariepinus) using different storage methods (frozen and heated environment) for 6 weeks. Fresh (live) fish samples were purchased from Oba’s market Akure. The fish samples were divided into three equal parts. One part was stored fresh in a freezer at -6oC the other two parts were smoked at 70oC until the equilibrium moisture content was attained, and was further divided into two parts. One part of the smoked fish was stored in continuous heated environment at temperature of 40 ± 4oC while the second part was packaged in polyethylene and stored in freezer also at -6oC. Each of the samples was analyzed on weekly basis for quality assessment over a period of six (6) weeks. The result indicated that Palmitic acid (C16:0), Oleic acid (C18:1) and Docosahexanoic Acid (DHA) (C22:6) were the most dominant saturated, monounsaturated and polyunsaturated fatty acids. Smoked fish stored in freezer showed the least reduction in omega-3 fatty acids n3/omega-6 fatty acids n6 ratio compared with fresh frozen and smoked heated environment during the six weeks storage period. It is recommended that smoked fish in freezer over a period of time, is better in terms of fatty acids.
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