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Lipid oxidation of catfish (Arius maculatus) after cooking and smoking by different methods applied in Cameroon

Tenyang N., Womeni H.M., Tiencheu B., Foka N.H.T., Tchouanguep Mbiapo F., Villeneuve P., Linder M.. 2013. Food and Nutrition Sciences, 4 (9A) : p. 176-187.

DOI: 10.4236/fns.2013.49A1025

The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evalu- ated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55; 64.24 ± 0.14; 10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxi- dation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.

Mots-clés : arius maculatus; poisson (aliment); cuisson; fumage; oxydation; lipide; spectroscopie infrarouge; péroxyde; acide gras; cameroun; indice de péroxyde

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