Nutritional Value of African Catfish (Clarias gariepinus) Meat
H. E. Abdel- Mobdy
*
Department of Food Science and Technology, Faculty of Agriculture, Al-AZhar University, Assiut, Egypt.
H. A. Abdel-Aal
Department of Food Science, Faculty of Agriculture, Minia University, Egypt.
S. L. Souzan
Department of Food Science, Faculty of Agriculture, Minia University, Egypt.
A. G. Nassar
Department of Food Science and Technology, Faculty of Agriculture, Al-AZhar University, Assiut, Egypt.
*Author to whom correspondence should be addressed.
Abstract
The purpose of this study was to figure out catfish meat's chemical composition, mineral content, amino acid composition, and fatty acid profile. Moisture, protein, lipid, and ash content were measured at 71.30%, 19.03%, 8.10%, and 1.5%, respectively. Catfish meat had higher levels of calcium, phosphorus, and iron, with 304.82, 279.45 and 17.03 mg/100 g, respectively. The essential amino acid content was 41.81 g/100g protein. Oleic, linoleic, and palmitic acids were the most common fatty acids present in catfish meat. Oleic acid made up more than a third of the fatty acid content in catfish meat. Because of its high oleic acid content, catfish meat should be considered because it has been linked to a lower risk of cardiovascular disease.
Keywords: Cattfish, chemical composition, minerals, amino acids, fatty acids