Staff View: Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi

Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi

The effect of sun drying, smoking, salting and combination of these processing methods on proximate composition of fresh gutted Rhamphochromis fish from Lake Malawi were investigated against whole fish as a control. Fresh whole fish had 57.24 ± 4.57%, 49.5 ± 0.18%, 35.8 ± 0.02%, 11.9 ± 0.04% and 25....

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Main Authors:	Mtethiwa A., Likongwe J., Sikawa D., Msusa N., Kapute F.
Format:	Journal Contribution
Language:	English
Published:	2019
Subjects:	Processing Proximate composition Cichlidae Drying Salting Crude protein Crude fat Ash content Shelf life Seaweeds Spoilage Microbes Sodium chloride Dehydration Water holding capacity Smoked fish Dried fish Aquaculture
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/15548
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spelling	oai:http:--agris.upm.edu.my:0-15548Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake MalawiMtethiwa A.Likongwe J.Sikawa D.Msusa N.Kapute F.ProcessingProximate compositionCichlidaeDryingSaltingCrude proteinCrude fatAsh contentShelf lifeSeaweedsSpoilageMicrobesSodium chlorideDehydrationWater holding capacitySmoked fishDried fishAquacultureThe effect of sun drying, smoking, salting and combination of these processing methods on proximate composition of fresh gutted Rhamphochromis fish from Lake Malawi were investigated against whole fish as a control. Fresh whole fish had 57.24 ± 4.57%, 49.5 ± 0.18%, 35.8 ± 0.02%, 11.9 ± 0.04% and 25.6 ± 0.41% for mean moisture, crude protein, crude fat, ash and energy, respectively. Fish that were salted then later sun dried had significantly high mean moisture content (16.7 ± 0.24%) while lowest mean moisture content (9.6 ± 0.16%) was obtained in smoked fish (P<0.05). Smoked fish also retained more crude protein (45.2 ± 0.05%) while fish that were salted then sun dried had highest mean loss in crude protein (34.1 ± 0.07%)(P<0.05). Highest and lowest mean crude fat was obtained in sun dried fish (34.9±0.02%) and salted then sundried (25.8 ± 0.16%) fish respectively (P<0.05). Fish that were salted then smoked had highest mean ash value (20.4 ± 0.23%) while lowest mean values (11.4 ± 0.15%) were recorded in sun dried then smoked fish (P<0.05). Smoked fish had higher mean energy levels (23.2 ± 0.04%) while fish that were salted then sundried had lowest mean energy levels (20.1 ± 0.12%) (P<0.05). The general observation was that smoking fish increases protein retention while addition of salt result into loss of protein and fat. Furthermore, smoked fish had lowest moisture content and average fat levels suggesting a longer shelf life. This study recommends smoking as a way to obtaining maximum nutritional quality as well as longer storable product.amongst four species of seaweed.2019-03-26T06:45:36Z2019-03-26T06:45:36Z2017Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 24 (4), p. 1513-15182231-7546http://agris.upm.edu.my:8080/dspace/handle/0/15548MY2019050229enhttp://www.ifrj.upm.edu.my/24%20(04)%202017/(23).pdfMalawihttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Processing Proximate composition Cichlidae Drying Salting Crude protein Crude fat Ash content Shelf life Seaweeds Spoilage Microbes Sodium chloride Dehydration Water holding capacity Smoked fish Dried fish Aquaculture
spellingShingle	Processing Proximate composition Cichlidae Drying Salting Crude protein Crude fat Ash content Shelf life Seaweeds Spoilage Microbes Sodium chloride Dehydration Water holding capacity Smoked fish Dried fish Aquaculture Mtethiwa A. Likongwe J. Sikawa D. Msusa N. Kapute F. Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi
description	The effect of sun drying, smoking, salting and combination of these processing methods on proximate composition of fresh gutted Rhamphochromis fish from Lake Malawi were investigated against whole fish as a control. Fresh whole fish had 57.24 ± 4.57%, 49.5 ± 0.18%, 35.8 ± 0.02%, 11.9 ± 0.04% and 25.6 ± 0.41% for mean moisture, crude protein, crude fat, ash and energy, respectively. Fish that were salted then later sun dried had significantly high mean moisture content (16.7 ± 0.24%) while lowest mean moisture content (9.6 ± 0.16%) was obtained in smoked fish (P<0.05). Smoked fish also retained more crude protein (45.2 ± 0.05%) while fish that were salted then sun dried had highest mean loss in crude protein (34.1 ± 0.07%)(P<0.05). Highest and lowest mean crude fat was obtained in sun dried fish (34.9±0.02%) and salted then sundried (25.8 ± 0.16%) fish respectively (P<0.05). Fish that were salted then smoked had highest mean ash value (20.4 ± 0.23%) while lowest mean values (11.4 ± 0.15%) were recorded in sun dried then smoked fish (P<0.05). Smoked fish had higher mean energy levels (23.2 ± 0.04%) while fish that were salted then sundried had lowest mean energy levels (20.1 ± 0.12%) (P<0.05). The general observation was that smoking fish increases protein retention while addition of salt result into loss of protein and fat. Furthermore, smoked fish had lowest moisture content and average fat levels suggesting a longer shelf life. This study recommends smoking as a way to obtaining maximum nutritional quality as well as longer storable product.amongst four species of seaweed.
format	Journal Contribution
author	Mtethiwa A. Likongwe J. Sikawa D. Msusa N. Kapute F.
author_facet	Mtethiwa A. Likongwe J. Sikawa D. Msusa N. Kapute F.
author_sort	Mtethiwa A.
title	Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi
title_short	Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi
title_full	Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi
title_fullStr	Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi
title_full_unstemmed	Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi
title_sort	effect of processing method on proximate composition of gutted fresh mcheni (rhamphochromis species) (pisces: cichlidae) from lake malawi
publishDate	2019
url	http://agris.upm.edu.my:8080/dspace/handle/0/15548
_version_	1782772200032436224
score	12.935284

Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi

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