期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2015
卷号：4
期号：10
页码：10465
DOI：10.15680/IJIRSET.2015.0410127
出版社：S&S Publications
摘要：A comparative nutritional estimation of the proximate and profile of boiled and smoked Catfish (Clariasgariepinus) using different parts (Skin, Flesh and Bone) were investigated so as to determine which nutritive value ofthe two had a higher nutritive value. 20 experimental fishes were separated differently into skin, flesh and bone partsrespectively. Major nutrient compositions like protein, carbohydrate, Ash, Lipid, and moisture content wheredetermined in the two different conditions, boiled and smoked. The result of this study revealed the mean percentagesof protein, moisture content, Ash, Carbohydrate, and Lipid, in each, of these fish parts. For the skin parts result fromsmoked to boiled fish ranged between 38.25-47.70; 8.30-20.10; 17.32-21.82; 23.25-32.78; 3.75-4.95%. And for fishflesh parts ranged between 51.53-61.82; 14.31-23.11; 16.37-24.15; 27.50-45.47; 4.59-5.32%.Lastly for fish bone parts:(16.25-25.30; 5.38-11.21; 18.38-26.58; 11.75-20.80; 1.95-2.11%). Protein in each of the three conditions, above rangedhigher, while the lipid is least. This study showed that there was significant difference in smoking and boiling in thenutritive value of catfish used and there were variations in the nutritive value of the different part of the fishes. Boilingshowed higher retention of nutritive values. While smoking will keep the fish product free from spoilage and keep theshelf life of fish and give it attractive appearance to the consumer.
