Effect of chitosan coatings on proximate parameters and essential minerals composition of smoked catfish
1 Federal College of Agricultural Produce Technology, Kano. Nigeria.
2 Nigerian Stored Products Research Institute (NSPRI), Kano Station, Nigeria.
3 Sasakawa Africa Association, Nigeria.
Research Article
GSC Advanced Engineering and Technology, 2022, 04(02), 017–024.
Article DOI: 10.30574/gscaet.2022.4.2.0054
Publication history:
Received on 04 September 2022; revised on 11 October 2022; accepted on 14 October 2022
Abstract:
This work had been carried out with the aim of evaluating the effect of chitosan-based edible coating on the proximate parameters (moisture; crude protein; fibre; fat; ash and carbohydrate contents) and essential minerals (Na; Fe; Mg; Zn; K; and Ca) of smoked and coated clarians gariepinus. Wholesome catfish was purchased at Yankura fish market in Kano, Nigeria, and transported immediately in water to FCAPT. Kano; Food Science Laboratory for processing and smoking using a newly designed and fabricated improved smoking kiln. Samples of the catfish were then coated with formulated chitosan-based edible polymer using a dip method of application and re-dried with a laboratory oven drier at 35oC for five hrs. Samples were then subjected to proximate parameters and essential elements analysis. The result of proximate parameters showed that there was an increase in moisture, ash, fiber, and carbohydrate contents from 9.73±0.8%, 4.04±0.6%, 3.50±0.5%, and 3.08±0.5 respectively before coating, to 10.27±1.2%, 6.48±1.3%, 4.33±0.6%, and 4.58±0.6% respectively after coating. There was no significant (p<0) difference in crude protein and fat content (67.45±11 and 7.42±0.3 respectively) before coating and (67.05±0.8% and 7.49±0.3% respectively) after coating. The result of the essential minerals component showed that there was no significant difference in the values of zinc, iron, potassium, magnesium, and sodium for both coated and uncoated smoke fish. Only Ca shows a significant increase in the value of coated compared with uncoated smoke catfish. It was concluded that chitosan coating of catfish preserves its nutritional qualities and it can also be a means of fortifying the fish with other minerals to improve its nutritional qualities.
Keywords:
Chitosan; Polymer; Edible coating; Dip method; Proximate parameters; Essential elements
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