NUTRITIONAL VALUE AND FATTY ACID PROFILE OF CHILLED AND FROZEN FILLETS OF AFRICAN CATFISH (CLARIAS GARIEPINUS)
Abstract
The article presents the results of a comprehensive study of the nutritional value, fatty acid profile and functional and technological properties of African catfish Clarias gariepinus fillets depending on the storage method. The aim of the study was to determine the effect of cooling and freezing on the content of essential nutrients, polyunsaturated fatty acids omega-3 and omega-6, as well as on the moisture-binding capacity of muscle tissue. The material used for the study was fresh, chilled and frozen fillets of fish grown in industrial aquaculture. It was found that the mass fraction of moisture in fresh fillets was 79.0%, in chilled fillets - 74.4%, in frozen fillets - 70.0%, which indicates a gradual decrease in the juiciness of muscle tissue with increasing intensity of low-temperature processing. The protein content decreased from 19.0 g per 100 g in fresh fillet to 18.0 g in chilled and 17.0 g in frozen, while the mass fraction of fat was 3.0, 2.5 and 2.2 g per 100 g of product, respectively. Analysis of the fatty acid composition showed a decrease in the content of omega-3 fatty acids from 500 mg per 100 g in fresh fillet to 425 mg in chilled and 380 mg in frozen, and omega-6 fatty acids from 1200 to 1126 and 1000 mg per 100 g, respectively. The moisture-binding capacity before freezing was the highest in fresh fillet and amounted to 78.60% according to the WHCm indicator and 96.10% according to the WHCa indicator, while in frozen fillet these indicators decreased to 71.20% and 92.90%. After thawing, a further decrease in moisture-binding capacity to 69.10% according to WHCm and 90.80% according to WHCa was noted in frozen fillet samples. The author's contribution consists in the quantitative substantiation of changes in the nutritional and biological value of African catfish fillets depending on the storage method. The scientific novelty of the study lies in establishing the relationship between the fatty acid profile and the indicators of moisture-binding capacity of muscle tissue after cooling and freezing. The practical significance of the results obtained is to substantiate the rational use of chilled fillets to preserve biological value and frozen fillets for long-term storage, taking into account the reduction in functional and technological indicators.
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