Proximate composition and sensory analysis of African catfish (Clarias gariepinus) harvested from different sources in Ondo State, Nigeria
Proximate composition and sensory evaluation of Africa catfish Clarias gariepinus harvested from earthen ponds, reservoir system, tank flow - through system and Flow Rivers were determined. Chemical assessment was based on the method of analysis of the Association of Official Analysis (AOAC). The samples collected shows moisture content 71.71~c1.65%, 74.20~c1.39, 73.60~c2.3% and 72.29~c68% from earthen ponds, reservoirs, and tank flow- through system and rivers respectively. The crude protein 9.77~c2.66%, 20.99~c0.68, 19.80~c0.53% and 18.84~c1.00% from earthen ponds, reservoir system, tank flow- through system and rivers respectively. There was no significant difference (p>0.05) among the means recorded and the locations where the fish samples were collected has no effect on the value of the moisture and the crude protein content of the fish samples when compared. Crude fat contents 5. 68~c0. 81 %, 4.95~c0.38%, 3.85~c0.56% and 1.35~c0. 29%from reservoir system, low through system, earthen ponds, and rivers respectively. Ash content of the fish samples were 1.52~c0.40%, 1.49~c0.40%, 2.23~c0.91 % and 1.47~c0. 60% from earthen ponds, reservoir system, tank flow- through system and rivers respectively. There was a significant difference (p <0.05) among the means of the crude fat contents and ash contents. The location where the fish samples were collected influenced the means of the ash content and the crude fat contents. The taste, odour, appearance and texture were the indices for the evaluation. Fish from rivers were most preferred followed by earthen ponds, reservoirs system and tank flow- through system respectively.
| Main Authors: | , , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
FISON
2012
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| Subjects: | Aquaculture, Fisheries, Clarias gariepinus, Nigeria, Ondo State, Reservoir, Tank flow-through, River, Earthen pond, freshwater environment, Chemical composition, Fish, Sense organs, Evaluation, Water content, Lipids, |
| Online Access: | http://hdl.handle.net/1834/38782 |
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