Effects of preservation techniques on nutritional quality of two fish species: Synodontis budgetti and Clarias gariepinus

Abstract

A comparative study of the effect of six different preservation techniques was carried out using two fish species: Synodontis budgetti and Clarias gariepinus for four weeks. The results revealed that there was a significant loss in crude protein and a considerable gain in fat contents (p < 0.05) in all thed preservation techniques. The highest loss in protein was recorded in  refrigerated Synodontis budgetti with 14 % , while the least loss in protein was recorded in oven dried sample with 6 .11 % . there was no significant loss in ash and nitrogen free extract (NFE), during the study period. It is concluded that it is best to consume fresh fish as protein deterioration occurred in all the preservation techniques employed in this study.

Key words: Preservation, Nutritional quality, Synodontis budgetti, clarias gariepinus.