Czech J. Food Sci., 2019, 37(3):186-191 | DOI: 10.17221/330/2018-CJFS

Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) filletsFood Analysis, Food Quality and Nutrition

Marlena J. Baryczka, Iwona Chwastowska-Siwiecka*, Jacek Kondratowicz
Department of Commodity Science and Animal Raw Material Processing, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and left fillets (20) stored for 8 months in the freezer were subjected to quantitative and qualitative laboratory analyses. Chilled African catfish fillets had a lower of moisture content, higher of total protein, fat and crude ash, and higher energy value than frozen samples. Chilled fillets had also higher water-holding capacity, lower cooking loss and higher tenderness.

Keywords: african catfish; chemical composition; chilled and frozen filets; physicochemical properties

Published: June 30, 2019  Show citation

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Baryczka MJ, Chwastowska-Siwiecka I, Kondratowicz J. Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets. Czech J. Food Sci. 2019;37(3):186-191. doi: 10.17221/330/2018-CJFS.
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