Volume 6, Issue 6, December 2018, Page: 115-122
Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin
Chimène Agrippine Rodogune Yelouassi, Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Bénin
Pierre Dossou-Yovo, Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Bénin
Nicolas Jacquet, Laboratory of Analytical Chemistry, Gembloux Agro-Bio Tech-University of Liège, Gembloux, Belgium
Aurore Richel, Laboratory of Analytical Chemistry, Gembloux Agro-Bio Tech-University of Liège, Gembloux, Belgium
Received: Nov. 27, 2018;       Accepted: Dec. 11, 2018;       Published: Jan. 2, 2019
DOI: 10.11648/j.sjc.20180606.13      View  340      Downloads  74
Abstract
The aim of the current study is to assess the influence of salt on the chemical composition of fermented, salty and dry catfish (lanhouin) in Benin. Different flours of fish were produced and their chemical composition was evaluated based on conventional methods of analysis. From the results obtained, the Catfish is rich in dry matter (76.640 ± 0.162 to 88.050 ± 0.085%), total ash (3.660 ± 0.064 to 23.000 ± 0.020%), total protein (5.425 ± 0.194 to 64.405 ± 1.785%) and total lipids (11.495 ± 0.009 to 1 7.875 ± 0.357%). Essential amino acids are in abundance in the fermented catfish. From the quantitative point of view, it was noticed that at high concentration (salting to more than 20%) salt is the chemical composition of the catfish. This resulted in the decrease of makers in lipids, protein and amino acids on the one hand, and on the other hand, by the high concentration of markers in dry matter and total ash. Statistical analyses showed a significant difference with of protein, ash, dry matter and amino acids; where as lipids there is no significant difference at 5%. Qualitatively, the catfish contains all nutrients (proteins, amino acids, lipids, etc.).
Keywords
Chemical Composition, Fermented Catfish, Proteins, Amino Acids, Salt
To cite this article
Chimène Agrippine Rodogune Yelouassi, Pierre Dossou-Yovo, Nicolas Jacquet, Aurore Richel, Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin, Science Journal of Chemistry. Vol. 6, No. 6, 2018, pp. 115-122. doi: 10.11648/j.sjc.20180606.13
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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