Biochemical and Sensory Quality of the African Catfish (Clarias gariepinus) Spreads | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 47, Volume 28, Issue 6, November 2024, Page 837-847 PDF (258.72 K) | ||||
| DOI: 10.21608/ejabf.2024.393910 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Ibrahim et al. | ||||
| Abstract | ||||
| The African catfish (Clarias gariepinus) is known for its resilience in extreme conditions; however, it is not widely accepted by most Egyptian consumers. This study aimed to determine the biochemical and sensory quality of fish spread made from the catfish meat, with varying levels of potato substitution. Five treatments were designed: a control (without potatoes) and four treatments with 5, 10, 15, and 20% potatoes. The results showed that the control spread contained 63.24% moisture, 16.05% crude protein, 16.60% fat, 2.25% ash, and 1.68% carbohydrates. Additionally, the quality indices recorded were pH 6.51, TVN 13.02mg/ 100g, TBA 0.23mg MDA/kg sample, and TPC 43×10² cfu/g. These values varied with each treatment, showing significant changes in both protein and carbohydrate content. Regarding sensory quality, the fish spread with 10% potatoes received a high score for color, while the treatment with 15% potatoes achieved high scores in color, spreadability, aftertaste, and overall acceptability. In conclusion, spreads made from the catfish were well accepted by panelists, and the inclusion of potatoes up to 15% improved both the biochemical and sensory quality. This study recommends that underutilized catfish be considered a good source for creating suitable fish spreads for all ages. | ||||
| Keywords | ||||
| Catfish; Spreads; Quality indices; Sensory evaluation | ||||
|
Statistics Article View: 190 PDF Download: 324 |
||||
