| Peer-Reviewed

Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C)

Received: 30 April 2015     Accepted: 15 May 2015     Published: 26 May 2015
Views:       Downloads:
Abstract

The proximate and mineral composition of fillets from two brackish water fish species (Mugil cephalus and Chrysichthys nigrodigitatus) obtained from the wild were compared with fillets from farmed fresh water fish species (Orechromus niloticus) fed commercial diet. The study also investigated the effect of frozen storage on the proximate and mineral composition of the fillets of these fishes. Analysis was carried before and after frozen storage using standard methods recommended by AOAC. Comparisons among sample means were made by one-way analysis of variance (ANOVA) at 5% confidence level. The mean ash content in brackish water fish species was 1.71±0.03% and 0.86±0.02% in fresh water fish species. Similarly, dry matter content was 23.84±0.05% in brackish water fish species and 8.81±0.24% fresh water fish species. The concentration of calcium ranged from 70.14±2.30 in brackish water fish species to 94.86±0.43 mg/100g in fresh water species, while the level of magnesium was 34.80±1.30 in brackish water species and 32.00±2.30 mg/100g in fresh water species. The level of potassium in brackish water fishes was 254.66±0.04 and 150.06±0.40 mg/100g in fresh water species. The concentration of sodium was 141.20±57 mg/100g in brackish water fish species and 57.20±0.20 mg/100g in fresh water fish species, concentration of phosphorus was 150.93±0.31 in brackish water fish species and 94.67±0.43 mg/100g in fresh water fish species. The percentage protein in Mugil cephalus was 36.14±0.39% before freezing and 36.05±1.81% after freezing while in Chrysichthys nigrodigitatus it was 36.85±0.20% in fresh samples and 36.63±0.20% after frozen storage. The protein content in O. niloticus varied between 41.50±0.40% before and 41.42±0.40% after frozen storage. The concentration of sodium in fillets of M. cephalus varied from 142.67±0.24mg/100g before storage to 140.33±0.11mg/100g after storage. The mean concentration of sodium in the fillets of C. nigrodigitatus before freezing was 139.73±0.90mg/100g and 136.67±0.23mg/100g after freezing. The concentration of sodium in O. niloticus was 57.20±0.24 mg/100g before and 56.07±0.11mg/100g after freezing. In conclusion, all the fish under study belonged to high protein low fat category. Under the experimental conditions, frozen can be effectively used to preserve protein, dry matter, sodium, magnesium and potassium.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 3)
DOI 10.11648/j.ijnfs.20150403.29
Page(s) 402-408
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Nutritional, Proximate, Quality, Brackish, Fresh Water, Fish Species

References
[1] Sinha and Ramchandran, 1985. “Fresh water fish culture.” Indian Council of Agricultural Research, New Dehhi, pp: 33-74.
[2] Afolabi, O. A., Akin, S. M. A. and Oke, O. L. 1984. “Quality changes in traditionally processed fresh water fish species.” Journal of Food Science and Technology (19); 341-348.
[3] Futuroti, E. O and Aransiola, M. O. 1984. “Biochemical evualation of the nutritive value of differently processed fish (Heterotis).” Nutrition Reports International 30: 221-229.
[4] Futuroti, E.O and Gnackadja, G. 1985. “Chemical and Nutritional changes in sun dried and smoked Aletes (Aletess macrolopicatus).” Nutritional Reports International 31 (3): pp 669-676.
[5] Olatunde A. A. 1989. “Approaches to the study of Fisheries Biology in Nigerian Inland Waters.” Proceedings of National Conference of two Decades of Research on Lake Kainji (Ayemi and Olatunde Eds).1538-1541.
[6] Food and Agricultural Organization (FAO) 2002. “An overview of the world fishing industry.” Internet on-line. http://.fao.org/waicent/faoinfo/fishery/fishery.htm.
[7] Food and Agriculture Organization (FAO) 2008. The State of World Fisheries and Aquaculture (SOFIA). Fisheries and Aquaculture Department.
[8] Eyo, A. A. and Mdaihili, M. 1997. “Studies on Post-harvest losses in Kainji Lake Fishery, Nigeria.” Abetellung 424 Walk-Viehwirtschaff Fischerei, Naturschutz. Vieh & Fisch. Eschborn 1997.
[9] Dada B. F and Gnanados D. A. S. 1983. “Nigerian Fisheries Development: Challenges and Opportunities of the 1980's.” In the proceedings of the 3rd Annual Conference of the Fisheries Society of Nigeria (FISON) Maiduguri 22nd- 25th February 1983 pp. 14 24
[10] Tobor, T. G. 1984. “The Fisheries Industry in Nigeria Status of Fish preservation methods and future growth pre-requisites to cope with anticipated production.” In: Proceedings of the symposium on Fisheries Development Sponsored by Almarine 31st August, 1984 pp. 85 105.
[11] Eyo, A. A. 1989. “Artisanal fish handling, preservation and processing in Nigeria problems and prospects.” In proceedings of the Conference of Two Decades of Research on Lake Kainji, Nigeria. Eds. Ayeni J. S. O and Olatunde A. A. pp. 167- 178.
[12] Shimang, G. N. 1990. “Post-harvest Losses in Inland Fisheries in Nigeria with emphasis on Lake Chad and Lake Kainji.” An FAO Symposium on Post-harvest Fish Technology. Cairo Egypt. 21 25 October 1990.
[13] Azeza, N. I. 1997. “Fish handling processing and marketing in the lake Chad Basin (North South shores).” Proceedings of the Conference on the Handling, Processing and Marketing of Tropical Fish. July 5-9 1976. Tropical Product Institute, UK, London, pp 348-352
[14] AOAC. 2000. “Official Methods of Analysis” 17th edition. Association of Official Analytical Chemists, Arlington Virginia pp 230-248
[15] James, C. S. 1995. “Analyical Chemistry of Foods.” Chapman and Hull, New York.
[16] Shahidi, F., Chavan, U. D., Bal, A. K and McKenzie, D. B. 1999. “Chemical composition of Beach pea (Lathyrus maritimus L) plant parts.” Food Chem., 64: 39-44.
[17] Ikeme A. I. 1992. “Cooperative research Programme on Fish Technology in Africa.” Proceedings of the symposium on Post Harvest Fish Technology. FAO Corporate Document Repository. 60-68.
[18] Suleiman, B and Abdullahi, S. A. 2009. “Effects of local processing method (Kilishi) on nutrient profiles of Heterotis niloticus and Hyperopisus bebe occidentalis in Zaria.” Journal of Aquatic Sciences 24(1):16-20.
[19] Mba, O. I., Anene, A and Kalu O. S. 2010. “Comparative Evaluation of the chemical composition of fillets from two fresh water (Alestes nurse and Oreochromis gallilaeus) and two brackish water (Scomberomorus tritor and Pseudotolithus elongatus) fish species.” Bioresearch Bulletin 4: 51-55.
[20] Olagunju, A., Muhammad, A., Mada, S. B., Mohammed, A., Mohammed, H. A., Mahmoud, K. T. 2012. “Nutrient Composition of Tilapia zilli, Hemisynodontis membranacea, Clupea harengus and Scomber scombrus Consumed in Zaria.” World J Life Sci. and Medical Research 2:16
[21] Jacquot R. 1961. “Organic constituents of fish and other aquatic animal foods.” In, Fish as Food. Bogstrom G. (Ed.) Academic Press New York. 154-209.
[22] Eyo, A. A 2001. “Fish Processing Technology” In; The Tropics National Institute of Freshwater Fisheries Research (NIFFR) P. M. B. 6006. New Bussa Nigeria, pp 1-22.
[23] Fagbenro, A. O., Akinbulumo, M. O., Adeparusi, E. O., and Raji, A. A. 2005. “Flesh yield, Waste Yield, Proximate and mineral composition of four (4) commercial West African Fresh Water Food Fish.” Journal of Animal Veterinary Advances 4(10): pp 848-851.
[24] Adewumi, A. A., Adewole, H. A and Olaleye, V. F. 2014. “Proximate and elemental composition of the fillets of some fish species in Osinomo Reservoir, Nigeria.” Agriculture and Biology Journal of North America. 5(3): 109-117.
[25] Saliu J. K. 2008. “Effect of Smoking and Frozen Storage on the Nutrient Composition of Some African Fish.” Adv. in Nat. Appl. Sci., 2(1): 16-20.
[26] Nettleton, J., and Exler, J. 1992. “Nutrients in wild and farmed fish and shellfish.” Journal of Food Science, 57, 257-260.
[27] Alam, S., Khan, N., Nasir, M. Javid , A., Khan, T. A. Tayyab, V and. Zikria, N (2012): Chemical and Sensory Quality Changes in Wild and Farmed Fish Flesh (Labeo rohita) At Frozen Storage (-18°C). The Journal of Animal & Plant Sciences, 22(3): 2012, pp: 614-618
[28] Allen, W. H. Jr., Klatt, L. V., Ratnayake, W. M. N., Ackman, R. G., Nettleton, J. A. 2009. “Nutrients and chemical residues in one- to two-pound Mississippi farm-raised channel catfish (Ictalurus punctatus).” Journal of Food Science, Vol. 55, no. 4, pp. 954-958, 2009.
[29] Robinson, E. H; Li M. H and Oberie D. 1998. “Catfish vitamin nutrition.” Bulletin 1078, Mississippi Agricultural and forestry Experiment station.
[30] Omotosho J. S., Olu O. O. 1995. “The effect of food and frozen storage on the nutrient composition of some African fishes.” Revue Biologique Tropicale. 43(1-3):289-95.
[31] Arannilewa, S. T., Salawu, O. T., Sorungbe, A. A. and Olasalawu, B. B. 2005. Effect of freezing period on the chemical, microbial and sensory quality of frozen tilapia fish (Sarotherodon galilaleus). African Journal of Biotechnology 4(8):852-855.
[32] Benjakul, S., Visessanguan, W., Thongkaew, C. and Tanaka, M. 2005. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids 19, (2), 197-207.
[33] Leelapongwattana, K, Benjakul, S. Visessanguan, W and Howell, N. K. 2005. Physicochemical and biochemical changes in whole lizardfish (Saurida micropectoralis) muscles and fillets during frozen storage. Journal of Food Biochemistry 29 (2005) 547–569.
[34] Sharaf, M. M. 2013. “Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles.” Egypt. Acad. J. Biolog. Sci., 5(1):11- 16.
[35] Sikorski Z., Olley J., Kostuck S. 1976. “Protein changes in frozen fish.” CRC Crit. Rev Food Sci. Nutr. 1, 97.
[36] Shearer, K O. 1994. “Factors affecting the proximate composition of cultural fishes with emphasis salmonids.” Aquaculture 119; 63-88
[37] Buttkus, H. (1970): Accelerated denaturation of of myosin in frozen solution. Journal of food Science, 35: 558-562.
[38] Ruff, N., FitzGerald R. D., Cross, T. F, Kerry, J. P. 2003. “Shelf-life evaluation of modified atmosphere and vacuum package fillets of Atlantic halibut (Hipppoglossus hippoglossus), following dietary tocopheryl acetate supplementation.” J Aqua Food Prod Technol 12(4):23–37.
[39] Keyvan, A. S., Moini, N., Ghaemi, A. A., Haghdoost, S. Jalili and Pourkabir, M. 2008. “Effect of frozen storage time on the lipid deterioration and protein denaturation during Caspian Sea white fish (Rutilus frisikutum).” Journal Fisheries and Aquatic Science, 3: 404-409.
[40] Beklevük, G.; Polat, A and Zoúul, F. 2005. “Nutritional Value of Sea Bass (Dicentrarchus labrax) Fillets during Frozen (-180C) Storage.” Turkish Journal of Veterinary and Animal Science 29: 891-895.
[41] Shenouda S Y. K. 1980. “Theories of protein denaturation during frozen storage of fish flesh.” Adv Food Res 26:275–311.
[42] Nettleton. J. A., Allen, Jr., Watt, I. V. W, Ratrayake, M. N. and Ackman, R. G. 1990. “Nutrients and chemical residues in one to two Pond Mississippi farm raised channel catfish (Ictalurys punctatus).” Journal of Food Science 55; 954-958
[43] FAO/WHO. 2001. Human vitamin and mineral requirement. Report of a joint FAO/WHO expert consultation, Bankok, Thailand. Pp 286
[44] Lentech (1998-2015): Recommended daily intake of vitamins and minerals. http://www.lenntech.com/ recommended-daily-intake. htm.
[45] Adeniyi, S. A., Orjiekwe, C. L., Ehiagbonare, J. E. and Josiah, S. J. 2012. “Nutritional Composition of Three Different Fishes (Clarias gariepinus, Malapterurus electricus and Tilapia guineensis).” Pakistan Journal of Nutrition 11 (9): 793-797.
Cite This Article
  • APA Style

    Afamdi Anene, Ogan I. Mba, Olivia C. Afam-Anene, Ezinne Nwanguma. (2015). Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C). International Journal of Nutrition and Food Sciences, 4(3), 402-408. https://doi.org/10.11648/j.ijnfs.20150403.29

    Copy | Download

    ACS Style

    Afamdi Anene; Ogan I. Mba; Olivia C. Afam-Anene; Ezinne Nwanguma. Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C). Int. J. Nutr. Food Sci. 2015, 4(3), 402-408. doi: 10.11648/j.ijnfs.20150403.29

    Copy | Download

    AMA Style

    Afamdi Anene, Ogan I. Mba, Olivia C. Afam-Anene, Ezinne Nwanguma. Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C). Int J Nutr Food Sci. 2015;4(3):402-408. doi: 10.11648/j.ijnfs.20150403.29

    Copy | Download

  • @article{10.11648/j.ijnfs.20150403.29,
      author = {Afamdi Anene and Ogan I. Mba and Olivia C. Afam-Anene and Ezinne Nwanguma},
      title = {Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C)},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {3},
      pages = {402-408},
      doi = {10.11648/j.ijnfs.20150403.29},
      url = {https://doi.org/10.11648/j.ijnfs.20150403.29},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.29},
      abstract = {The proximate and mineral composition of fillets from two brackish water fish species (Mugil cephalus and Chrysichthys nigrodigitatus) obtained from the wild were compared with fillets from farmed fresh water fish species (Orechromus niloticus) fed commercial diet. The study also investigated the effect of frozen storage on the proximate and mineral composition of the fillets of these fishes. Analysis was carried before and after frozen storage using standard methods recommended by AOAC. Comparisons among sample means were made by one-way analysis of variance (ANOVA) at 5% confidence level. The mean ash content in brackish water fish species was 1.71±0.03% and 0.86±0.02% in fresh water fish species. Similarly, dry matter content was 23.84±0.05% in brackish water fish species and 8.81±0.24% fresh water fish species. The concentration of calcium ranged from 70.14±2.30 in brackish water fish species to 94.86±0.43 mg/100g in fresh water species, while the level of magnesium was 34.80±1.30 in brackish water species and 32.00±2.30 mg/100g in fresh water species. The level of potassium in brackish water fishes was 254.66±0.04 and 150.06±0.40 mg/100g in fresh water species. The concentration of sodium was 141.20±57 mg/100g in brackish water fish species and 57.20±0.20 mg/100g in fresh water fish species, concentration of phosphorus was 150.93±0.31 in brackish water fish species and 94.67±0.43 mg/100g in fresh water fish species. The percentage protein in Mugil cephalus was 36.14±0.39% before freezing and 36.05±1.81% after freezing while in Chrysichthys nigrodigitatus it was 36.85±0.20% in fresh samples and 36.63±0.20% after frozen storage. The protein content in O. niloticus varied between 41.50±0.40% before and 41.42±0.40% after frozen storage. The concentration of sodium in fillets of M. cephalus varied from 142.67±0.24mg/100g before storage to 140.33±0.11mg/100g after storage. The mean concentration of sodium in the fillets of C. nigrodigitatus before freezing was 139.73±0.90mg/100g and 136.67±0.23mg/100g after freezing. The concentration of sodium in O. niloticus was 57.20±0.24 mg/100g before and 56.07±0.11mg/100g after freezing. In conclusion, all the fish under study belonged to high protein low fat category. Under the experimental conditions, frozen can be effectively used to preserve protein, dry matter, sodium, magnesium and potassium.},
     year = {2015}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C)
    AU  - Afamdi Anene
    AU  - Ogan I. Mba
    AU  - Olivia C. Afam-Anene
    AU  - Ezinne Nwanguma
    Y1  - 2015/05/26
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150403.29
    DO  - 10.11648/j.ijnfs.20150403.29
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 402
    EP  - 408
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150403.29
    AB  - The proximate and mineral composition of fillets from two brackish water fish species (Mugil cephalus and Chrysichthys nigrodigitatus) obtained from the wild were compared with fillets from farmed fresh water fish species (Orechromus niloticus) fed commercial diet. The study also investigated the effect of frozen storage on the proximate and mineral composition of the fillets of these fishes. Analysis was carried before and after frozen storage using standard methods recommended by AOAC. Comparisons among sample means were made by one-way analysis of variance (ANOVA) at 5% confidence level. The mean ash content in brackish water fish species was 1.71±0.03% and 0.86±0.02% in fresh water fish species. Similarly, dry matter content was 23.84±0.05% in brackish water fish species and 8.81±0.24% fresh water fish species. The concentration of calcium ranged from 70.14±2.30 in brackish water fish species to 94.86±0.43 mg/100g in fresh water species, while the level of magnesium was 34.80±1.30 in brackish water species and 32.00±2.30 mg/100g in fresh water species. The level of potassium in brackish water fishes was 254.66±0.04 and 150.06±0.40 mg/100g in fresh water species. The concentration of sodium was 141.20±57 mg/100g in brackish water fish species and 57.20±0.20 mg/100g in fresh water fish species, concentration of phosphorus was 150.93±0.31 in brackish water fish species and 94.67±0.43 mg/100g in fresh water fish species. The percentage protein in Mugil cephalus was 36.14±0.39% before freezing and 36.05±1.81% after freezing while in Chrysichthys nigrodigitatus it was 36.85±0.20% in fresh samples and 36.63±0.20% after frozen storage. The protein content in O. niloticus varied between 41.50±0.40% before and 41.42±0.40% after frozen storage. The concentration of sodium in fillets of M. cephalus varied from 142.67±0.24mg/100g before storage to 140.33±0.11mg/100g after storage. The mean concentration of sodium in the fillets of C. nigrodigitatus before freezing was 139.73±0.90mg/100g and 136.67±0.23mg/100g after freezing. The concentration of sodium in O. niloticus was 57.20±0.24 mg/100g before and 56.07±0.11mg/100g after freezing. In conclusion, all the fish under study belonged to high protein low fat category. Under the experimental conditions, frozen can be effectively used to preserve protein, dry matter, sodium, magnesium and potassium.
    VL  - 4
    IS  - 3
    ER  - 

    Copy | Download

Author Information
  • Animal Nutrition Laboratory, Department of Animal Science and Fisheries, Faculty of Agriculture, Abia State University, Umuahia Campus, Umuahia Abia State, Nigeria

  • Department of Food Science and Technology, Faculty of Agriculture, Abia State University, Umuahia Campus, Umuahia Abia State, Nigeria

  • Department of Nutrition and Dietetics, Faculty of Health Science, Imo State University, Owerri, Imo State, Nigeria

  • Department of Food Science and Technology, Faculty of Agriculture, Abia State University, Umuahia Campus, Umuahia Abia State, Nigeria

  • Sections