TITLE:
Lipid Oxidation of Catfish (Arius maculatus) after Cooking and Smoking by Different Methods Applied in Cameroon
AUTHORS:
Noel Tenyang, Hilaire Macaire Womeni, Bernard Tiencheu, Nand Hrodrik Takugan Foka, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Michel Linder
KEYWORDS:
Cooking Method; Lipid Oxidation; FTIR Spectroscopy; Smoking; Catfish
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.9A,
September
20,
2013
ABSTRACT:
The influence
of different cooking and smoking methods (boiling, frying,
frying + boiling, hot and cold smoking) on oxidation and fatty acid composition
of catfish (Arius maculatus)
commercialized on the Wouri river coast was evaluated including commonly used
analytical indexes (peroxide and acid values)and physical analysis by Fourier
transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat
contents of raw fish were 75.88 ± 0.55; 64.24 ± 0.14; 10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration,
thermolysis and lipid oxidation occurred throughout the treatment. Peroxide
value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample
increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly
provided a better picture of the oxidation progress and led to a similar
conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold
smoking were found to be
the suitable treatment methods for catfish because they gave it a high nutritive
value compared to other smoking methods.