COMPARATIVE STUDY OF DIFFERENT FISH PRESERVATION METHODS (SMOKING AND FREEZING) ON THE PROXIMATE COMPOSITION OF CATFISH (CLARIAS GARIEPINUS)
Abstract
This study was conducted to determine the effect of preservation methods on the nutrient composition of African catfish (Clarias gariepinus). Fresh samples of C. gariepinus were subjected to two preservation methods namely smoking and freezing. The fish samples were analyzed for crude protein, crude fat, crude fibre, ash, moisture and nitrogen free extract. Results showed significant differences in crude fat, moisture and nitrogen free extract while crude protein, crude fibre and ash showed no significant differences. Frozen fish recorded higher crude protein, crude fat, crude fibre, ash and moisture contents while smoked fish recorded higher nitrogen free extract. The study concluded that preservation methods influence nutrient composition of fish and that frozen preservation maintained higher nutrient quality.
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