Otolowo Dupe Temilade, Olapade Abiodun Adekunle, Makanjuola Solomon Akinremi
Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria.
Department of Food Science and Technology, Wesley University Ondo, Ondo 351, Nigeria.
Prev Nutr Food Sci. 2018 Dec;23(4):347-355. doi: 10.3746/pnf.2018.23.4.347. Epub 2018 Dec 31.
Catfish (), the most popular fish species cultivated in Nigeria is rich in nutrients but highly perishable thus, it requires processing for preservation. In order to determine the optimal dehydration parameters, the combined effects of brine concentration [3.0, 6.0, and 9.0% (w/v)], brining time (30, 60, and 90 min), and drying temperature (90, 110, and 130°C) were investigated to predict the nutritional and rancidity properties of the dehydrated catfish using response surface methodology (RSM). The study showed that brine concentration, drying temperature, and the interaction of brine concentration and brining time significantly (<0.05) influenced the nutritional and rancidity properties of dehydrated catfish. However, the optimal process parameters: 7.83% brine, 90 min, and 110.38°C produced dehydrated catfish of high protein content (60%), low moisture (6.0%), free fatty acid (1.2%), thiobarbituric acid (0.10 mg malondialdehyde/kg), and total volatile nitrogen (10.0 mg nitrogen/100 g) with no detectable levels of peroxide value, indicating good nutritional quality and lower lipid oxidation for shelf stability. RSM models with a high range of predictive R (77~88%) were obtained at the set conditions showing the RSM potential as a feasible tool in this regard. The dehydration technique employed in this study is effective for high nutrient retention, especially the protein content, which could ameliorate the problem of malnutrition especially where fresh fish is not accessible, simple in operation and economical to encourage commercial applications with a potential for food security.
鲶鱼是尼日利亚养殖最普遍的鱼类品种，营养丰富但极易腐坏，因此需要进行加工保存。为确定最佳脱水参数，研究了盐水浓度[3.0%、6.0%和9.0%（w/v）]、腌制时间（30分钟、60分钟和90分钟）以及干燥温度（90℃、110℃和130℃）的综合影响，采用响应面法（RSM）预测脱水鲶鱼的营养和酸败特性。研究表明，盐水浓度、干燥温度以及盐水浓度与腌制时间的交互作用对脱水鲶鱼的营养和酸败特性有显著影响（<0.05）。然而，最佳工艺参数为：7.83%的盐水、90分钟和110.38℃，所生产的脱水鲶鱼蛋白质含量高（60%）、水分含量低（6.0%）、游离脂肪酸含量低（1.2%）、硫代巴比妥酸含量低（0.10毫克丙二醛/千克）、总挥发性氮含量低（10.0毫克氮/100克），且未检测到过氧化物值，表明其营养品质良好，脂质氧化程度较低，有利于货架期稳定。在设定条件下获得了预测R值范围较高（77%~88%）的RSM模型，表明RSM在这方面是一种可行的工具。本研究采用的脱水技术对高营养保留有效，尤其是蛋白质含量，这可以改善营养不良问题，特别是在无法获得新鲜鱼的地方，该技术操作简单且经济，有利于鼓励商业应用，具有保障粮食安全的潜力。
