Effects of Bleeding and Gutting Procedures on the Nutritional Value of Smoke- Dried Clarias gariepinus under Storage at Room Temperature

Abstract

This experiment was aimed at determining the effect of bleeding and gutting procedures on the nutritional value of smoked catfish (Clarias gariepinus) under storage at room temperature. Fresh samples were collected and various treatments were applied on them. The fish samples collected were divided into four parts (samples A, B, C, D). Sample A (neither bled nor gutted), sample B (bled but not gutted, sample C (gutted but not bled), and sample D (bled and gutted). The nutritional compositions of the fresh and smoke - dried fish under ambient storage were analyzed. The results obtained in this study indicated that the nutritional value of fresh fish samples was;, moisture content which ranged from 52.00 ± 2.000% (sample D) to 55.00 ± 1.000% (sample A); crude protein: 22.95 ± 1.420% (sample A) to 26.070 ± 1.28% (sample D); crude fat: 7.467 ± 0.75%  (sample C) to 11.123 ± 1.120%  (sample D) and crude fibre: 0.22 ± 0.020% (sample B) to 0.683 ± 0.142% (sample C). Immediately after smoking, the nutritional value was; moisture content which ranged from 10.53 ± 0.252% (sample C) to 13.900 ± 0.1% (Sample A); crude protein: 54.80 ± 0.265% (sample A) to 58.47 ± 0.459% (sample D); crude fat: 14.00 ± 0.100% (sample D) to 16.33 ± 0.306% (sample B) and crude fibre: 1.460 ± 0.633% (sample D) to 1.74 ± 0.060% (sample A). After two months of storage, the nutritional value was; moisture content which ranged from 13.06 ± 0.053% (sample D) to 15.37 ± 0.551% (sample A); crude protein: 52.40 ± 1.510% (sample A) to 56.08 ± 0.576% (sample D); crude fat: 13.90 ± 0.100% (sample D) to 16.00 ± 0.200% (sample B) and crude fibre: 1.33 ± 0.130% (sample C) to 1.727 ± 0.025% (sample D). The result showed that bleeding and gutting procedures were efficient methods in fish processing in terms of the retention of the crude protein value, moderate fat content and reduction in moisture content. The result also revealed that gutting was more efficient method in enhancing the nutritional value of fish.