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Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin

Received: 27 November 2018    Accepted: 11 December 2018    Published: 02 January 2019
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Abstract

The aim of the current study is to assess the influence of salt on the chemical composition of fermented, salty and dry catfish (lanhouin) in Benin. Different flours of fish were produced and their chemical composition was evaluated based on conventional methods of analysis. From the results obtained, the Catfish is rich in dry matter (76.640 ± 0.162 to 88.050 ± 0.085%), total ash (3.660 ± 0.064 to 23.000 ± 0.020%), total protein (5.425 ± 0.194 to 64.405 ± 1.785%) and total lipids (11.495 ± 0.009 to 1 7.875 ± 0.357%). Essential amino acids are in abundance in the fermented catfish. From the quantitative point of view, it was noticed that at high concentration (salting to more than 20%) salt is the chemical composition of the catfish. This resulted in the decrease of makers in lipids, protein and amino acids on the one hand, and on the other hand, by the high concentration of markers in dry matter and total ash. Statistical analyses showed a significant difference with of protein, ash, dry matter and amino acids; where as lipids there is no significant difference at 5%. Qualitatively, the catfish contains all nutrients (proteins, amino acids, lipids, etc.).

DOI 10.11648/j.sjc.20180606.13
Published in Science Journal of Chemistry (Volume 6, Issue 6, December 2018)
Page(s) 115-122
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Chemical Composition, Fermented Catfish, Proteins, Amino Acids, Salt

References
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Author Information
  • Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Bénin

  • Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Bénin

  • Laboratory of Analytical Chemistry, Gembloux Agro-Bio Tech-University of Liège, Gembloux, Belgium

  • Laboratory of Analytical Chemistry, Gembloux Agro-Bio Tech-University of Liège, Gembloux, Belgium

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    Chimène Agrippine Rodogune Yelouassi, Pierre Dossou-Yovo, Nicolas Jacquet, Aurore Richel. (2019). Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin. Science Journal of Chemistry, 6(6), 115-122. https://doi.org/10.11648/j.sjc.20180606.13

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    ACS Style

    Chimène Agrippine Rodogune Yelouassi; Pierre Dossou-Yovo; Nicolas Jacquet; Aurore Richel. Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin. Sci. J. Chem. 2019, 6(6), 115-122. doi: 10.11648/j.sjc.20180606.13

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    AMA Style

    Chimène Agrippine Rodogune Yelouassi, Pierre Dossou-Yovo, Nicolas Jacquet, Aurore Richel. Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin. Sci J Chem. 2019;6(6):115-122. doi: 10.11648/j.sjc.20180606.13

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  • @article{10.11648/j.sjc.20180606.13,
      author = {Chimène Agrippine Rodogune Yelouassi and Pierre Dossou-Yovo and Nicolas Jacquet and Aurore Richel},
      title = {Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin},
      journal = {Science Journal of Chemistry},
      volume = {6},
      number = {6},
      pages = {115-122},
      doi = {10.11648/j.sjc.20180606.13},
      url = {https://doi.org/10.11648/j.sjc.20180606.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sjc.20180606.13},
      abstract = {The aim of the current study is to assess the influence of salt on the chemical composition of fermented, salty and dry catfish (lanhouin) in Benin. Different flours of fish were produced and their chemical composition was evaluated based on conventional methods of analysis. From the results obtained, the Catfish is rich in dry matter (76.640 ± 0.162 to 88.050 ± 0.085%), total ash (3.660 ± 0.064 to 23.000 ± 0.020%), total protein (5.425 ± 0.194 to 64.405 ± 1.785%) and total lipids (11.495 ± 0.009 to 1 7.875 ± 0.357%). Essential amino acids are in abundance in the fermented catfish. From the quantitative point of view, it was noticed that at high concentration (salting to more than 20%) salt is the chemical composition of the catfish. This resulted in the decrease of makers in lipids, protein and amino acids on the one hand, and on the other hand, by the high concentration of markers in dry matter and total ash. Statistical analyses showed a significant difference with of protein, ash, dry matter and amino acids; where as lipids there is no significant difference at 5%. Qualitatively, the catfish contains all nutrients (proteins, amino acids, lipids, etc.).},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus) in Benin
    AU  - Chimène Agrippine Rodogune Yelouassi
    AU  - Pierre Dossou-Yovo
    AU  - Nicolas Jacquet
    AU  - Aurore Richel
    Y1  - 2019/01/02
    PY  - 2019
    N1  - https://doi.org/10.11648/j.sjc.20180606.13
    DO  - 10.11648/j.sjc.20180606.13
    T2  - Science Journal of Chemistry
    JF  - Science Journal of Chemistry
    JO  - Science Journal of Chemistry
    SP  - 115
    EP  - 122
    PB  - Science Publishing Group
    SN  - 2330-099X
    UR  - https://doi.org/10.11648/j.sjc.20180606.13
    AB  - The aim of the current study is to assess the influence of salt on the chemical composition of fermented, salty and dry catfish (lanhouin) in Benin. Different flours of fish were produced and their chemical composition was evaluated based on conventional methods of analysis. From the results obtained, the Catfish is rich in dry matter (76.640 ± 0.162 to 88.050 ± 0.085%), total ash (3.660 ± 0.064 to 23.000 ± 0.020%), total protein (5.425 ± 0.194 to 64.405 ± 1.785%) and total lipids (11.495 ± 0.009 to 1 7.875 ± 0.357%). Essential amino acids are in abundance in the fermented catfish. From the quantitative point of view, it was noticed that at high concentration (salting to more than 20%) salt is the chemical composition of the catfish. This resulted in the decrease of makers in lipids, protein and amino acids on the one hand, and on the other hand, by the high concentration of markers in dry matter and total ash. Statistical analyses showed a significant difference with of protein, ash, dry matter and amino acids; where as lipids there is no significant difference at 5%. Qualitatively, the catfish contains all nutrients (proteins, amino acids, lipids, etc.).
    VL  - 6
    IS  - 6
    ER  - 

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