Author(s)

Noel Tenyang, Hilaire Macaire Womeni, Bernard Tiencheu, Nand Hrodrik Takugan Foka, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Michel Linder

Biomolecular Engineering Laboratory (LIBio), Université de Lorraine, ENSAIA, Vandoeuvre-les-Nancy, France.
Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon;.
Lipotechny Laboratory, CIRAD, Montpellier, France..

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.

Cooking Method; Lipid Oxidation; FTIR Spectroscopy; Smoking; Catfish

N. Tenyang, H. Womeni, B. Tiencheu, N. Foka, F. Mbiapo, P. Villeneuve and M. Linder, "Lipid Oxidation of Catfish (Arius maculatus) after Cooking and Smoking by Different Methods Applied in Cameroon," Food and Nutrition Sciences, Vol. 4 No. 9A, 2013, pp. 176-187. doi: 10.4236/fns.2013.49A1025.