Nutritive value of fresh and brackish water catfish as a function of size and processing methods.

摘要

Effects of size and processing method were investigated on the nutrient contents of catfish. Small (191.67-195.00 g), medium (275.00-303.33 g) and large (536.67-726.00 g) catfish collected from brackish (Igbokoda) and fresh water (Ogbese) bodies in Nigeria were fried, boiled with/without salt solution or roasted. The highest and lowest protein concn. were found in fish boiled with water and roasted, respectively. Iodine concn. increased with size, were lower after boiling with water or NaCl solution than after frying or roasting and tended to be highest in fish from brackish water. Contents of other minerals (Ca, Zn, Fe, Mg, P and I) were also higher in brackish water fish (for flesh and serum), increased with fish size and were reduced by boiling and frying.