Open AccessNutritional Value of African Catfish (Clarias gariepinus) Meat
Author(s) -
H. E. Abdel Mobdy,
H.A. Abdel-Aal,
S. L. Souzan,
A. G. Nassar
Publication year - 2021
Publication title -
asian journal of applied chemistry research
Language(s) - English
Resource type - Journals
ISSN - 2582-0273
DOI - 10.9734/ajacr/2021/v8i230190
Subject(s) - catfish , clarias gariepinus , oleic acid , food science , linoleic acid , palmitic acid , chemistry , phosphorus , fatty acid , composition (language) , biology , biochemistry , fish <actinopterygii> , fishery , linguistics , philosophy , organic chemistry
The purpose of this study was to figure out catfish meat's chemical composition, mineral content, amino acid composition, and fatty acid profile. Moisture, protein, lipid, and ash content were measured at 71.30%, 19.03%, 8.10%, and 1.5%, respectively. Catfish meat had higher levels of calcium, phosphorus, and iron, with 304.82, 279.45 and 17.03 mg/100 g, respectively. The essential amino acid content was 41.81 g/100g protein. Oleic, linoleic, and palmitic acids were the most common fatty acids present in catfish meat. Oleic acid made up more than a third of the fatty acid content in catfish meat. Because of its high oleic acid content, catfish meat should be considered because it has been linked to a lower risk of cardiovascular disease.