Lipid oxidation of catfish (Arius maculatus) after cooking and smoking by different methods applied in Cameroon

Tenyang Noel, Womeni Hilaire Macaire, Tiencheu Bernard, Foka Nand Hrodrik Takugan, Tchouanguep Mbiapo Félicité, Villeneuve Pierre, Linder Michel. 2013. Lipid oxidation of catfish (Arius maculatus) after cooking and smoking by different methods applied in Cameroon. Food and Nutrition Sciences, 4 (9A) : 176-187.

https://doi.org/10.4236/fns.2013.49A1025

Article de revue ; Article de revue à comité de lecture Revue en libre accès total

Prévisualisation

Version publiée - Anglais
Utilisation soumise à autorisation de l'auteur ou du Cirad.
document_570702.pdf
Télécharger (666kB) | Prévisualisation

Résumé : 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 evalu- ated 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 oxi- dation 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.

Mots-clés Agrovoc : Arius maculatus, poisson (aliment), cuisson, fumage, oxydation, lipide, spectroscopie infrarouge, péroxyde, acide gras

Mots-clés géographiques Agrovoc : Cameroun

Mots-clés complémentaires : Indice de péroxyde

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
U30 - Méthodes de recherche

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations