E.A. Ukenye
Nigerian Institute for Oceanography and Marine Research, Lagos, PMB-12729, Lagos, Nigeria
O.Y. Kolade
Nigerian Institute for Oceanography and Marine Research, Lagos, PMB-12729, Lagos, Nigeria
ABSTRACT
This study assessed the freezing length effect on the physical and chemical components of fresh croaker fish caught from Badagry beach, Lagos and frozen at -20°C with fresh sample (not frozen) as control. The experimental fish was subjected to different freezing periods of 2, 4 and 6 weeks, respectively. Samples of frozen croaker fish were assessed bi-weekly for physical attributes such as colour, odour, texture and eye colour. Proximate composition was determined using changes in moisture content, crude protein, ash and lipid as well as mineral content in both the frozen fish and the control. A general decline was observed in physical attributes of frozen samples when compared with the control. The result of the proximate composition showed that moisture content reduced (79-74%) after 2 weeks (at weeks 4 and 6) of freezing while lipid content increased (0.3-0.8%) at week 4 and 6 of freezing. Thus, moisture is inversely proportional to lipid. The Protein content reduced (18.69-17.52%) as freezing progresses (during weeks 4 and 6). However, freezing has no effect on ash content and no mineral losses were detected during the period of this study.
PDF References Citation
How to cite this article
E.A. Ukenye and O.Y. Kolade, 2015. Effect of Freezing Length on the Physical Characteristics and Nutritional Value of Croaker Fresh Fish. Pakistan Journal of Nutrition, 14: 284-286.
DOI: 10.3923/pjn.2015.284.286
URL: https://scialert.net/abstract/?doi=pjn.2015.284.286
DOI: 10.3923/pjn.2015.284.286
URL: https://scialert.net/abstract/?doi=pjn.2015.284.286
REFERENCES
- AOAC., 2000. Official Methods of Analysis of AOAC International. 17th Edn., Association of Official Analytical Chemists, Gaithersburg, Maryland.
Direct Link - Arannilewa, S.T., S.O. Salawu, A.A. Sorungbe and B.B. Ola-Salawu, 2005. Effect of frozen period on the chemical, microbiological and sensory quality of frozen tilapia fish (Sarotherodun galiaenus). Afr. J. Biotechnol., 4: 852-855.
Direct Link - Obuz, E. and M.E. Dikeman, 2003. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability. Meat Sci., 65: 993-997.
CrossRefPubMedDirect Link - Omotosho, J.S. and O.O. Olu, 1995. The effect of food and frozen storage on the nutrient composition of some African fishes. Revista Biologia Tropical, 43: 289-295.
PubMed