Olaniyi_et_al-2017-Food_Science_&_Nutrition.pdf 177,34KB
1000 Titel
  • Comparison of proximate composition and sensory attributes of Clariid catfish species of Clarias gariepinus, Heterobranchus bidorsalis, and their hybrids
1000 Autor/in
  1. Olaniyi, Wasiu A. |
  2. Makinde, Olukayode A. |
  3. Omitogun, Ofelia G. |
1000 Erscheinungsjahr 2016
1000 Art der Datei
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2016-05-25
1000 Erschienen in
1000 Quellenangabe
  • 5(2):285-291
1000 Copyrightjahr
  • 2016
1000 Lizenz
1000 Verlagsversion
  • |
  • |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Clariid catfish are favorite food fish especially in African and Asian continents. Recently there has been preference for particular species or hybrids of these species based on quality assurance and value addition. Consequently, this study aimed to evaluate the possible effect of different catfish species and their hybrids on proximate composition and sensory attributes. Catfish species, Clarias gariepinus (CC), Heterobranchus bidorsalis (HH), with their hybrid (CH), and reciprocal hybrid (HC) were evaluated for sensory variables – cognitive (sweet, salty, sour, bitter, and recent characteristic taste ‘umami’) and qualitative (texture, aroma, flavor, and color) tests; and nutritional variables – proximate composition (moisture, protein, ether/fat, and ash). A 5‐point hedonic scale from ‘neutral/neither like nor dislike’ to ‘excellent/like extremely’ was employed in sensory testing. The results showed similar (P > 0.05) high moisture contents (>70%) in all species and high but different (P < 0.05) ash contents (11–14%) that suggested good sources of mineral elements. The parent species CC and HH had higher ash contents than CH or HC. The crude protein contents were high and similar (P > 0.05) across species (>57%). Fat or ether extract was different (P < 0.05) and tended to be higher for species with Clarias as the female parent than Heterobranchus. Sensory analysis showed the parent species, CC and HH, more favorably rated for sweet and umami than the hybrids, CH and HC. However, CH was less sour and bitter than all other species and HC better than CH for salty but similar to CC and HH. All fish species were very well liked for texture, but the parent species were superior in flavor than the hybrids. All species were very well liked for aroma, color, and overall acceptability except HC, which was moderately liked. HC rated inferior to the other species overall in sensory attributes. All the fish species did not rate ‘excellent/like extremely’ for any attribute. It can be concluded that the parent catfish species possess better sensory qualities than hybrids, but all species need exogenous enhancement to their natural sensory components.
1000 Sacherschließung
lokal sensory attributes
lokal Clariid catfish
lokal umami
lokal hybrids
1000 Fachgruppe
  1. Ernährungswissenschaften |
  2. Agrarwissenschaften |
1000 Fächerklassifikation (DDC)
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1000 Erstellt am 2018-11-29T14:56:26.405+0100
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