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Nutritional quality of African catfish Clarias gariepinus (Burchell 1822): a positive criterion for the future development of the European production of Siluroidei
Author(s) -
Rosa Rui,
Bandarra Narcisa M.,
Nunes Maria Leonor
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01256.x
Subject(s) - clarias gariepinus , food science , methionine , catfish , oleic acid , linoleic acid , chemistry , amino acid , essential amino acid , composition (language) , nutrient , fatty acid , biochemistry , zoology , biology , fish <actinopterygii> , fishery , organic chemistry , linguistics , philosophy
Summary The aims of this study were to evaluate the nutritional quality (proximate composition, amino and fatty acid profiles, cholesterol and mineral contents) of African catfish ( Clarias gariepinus ) and determine the effect of different cooking methods (grilling, boiling and frying) on biochemical composition. Frying produced the highest water loss and fat gain ( P < 0.05). Frying also affected the fatty acid composition significantly ( P < 0.05), increasing oleic (18:1n‐9) and linoleic (18:2n‐6) acid contents. The major essential amino acids were arginine and lysine, and the limiting was the sulphur amino acid methionine. The changes in the cholesterol and mineral contents (K > P > Na > Mg > Ca > Zn > Fe > Cu > Mn) and nutrient‐recommended dietary intakes are discussed and several indices (chemical score, amino acid score, essential amino acid index, biological value, nutritional index, retention values, atherogenic index, thrombogenic index and hypercholesterolaemic potential) are presented. The valorisation of these products may stimulate the development of aquaculture production and consumers’ interest in Europe.