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Journals / Eurasian Journal of Food Science and Technology / 2026 / Volume: 10 Issue: 1

Impact of Cold Storage on The Proximate, Biochemical and Sensory Quality of Smoked African Catfish (Clarias gariepinus

Olaolu Fawole
Ayoola Olusegun Akinwole
Waheed Abiodun Yusuf
Pages
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Publication Date
2026-06-30
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Sensory result of cold stored C. gariepinus revealed that there were changes in the taste, flavour, texture and overall acceptability across weeks.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Post-harvest loss of fish is a major economic wastage in the developing countries and different measures are being deployed to ameliorate this scourge and extend the keeping quality of fish.
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Key Findings & Data:Forty-two (42) fresh samples of C. gariepinus were obtained from a reputable farm in Ibadan.
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Conclusion & Impact:Sensory result of cold stored C. gariepinus revealed that there were changes in the taste, flavour, texture and overall acceptability across weeks.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Biochemical composition · Clarias gariepinus · Cold storage

Abstract

Post-harvest loss of fish is a major economic wastage in the developing countries and different measures are being deployed to ameliorate this scourge and extend the keeping quality of fish. This study therefore investigates the effect of duration of cold storage on the nutritional composition and shelf life of smoked Clarias gariepinus. Forty-two (42) fresh samples of C. gariepinus were obtained from a reputable farm in Ibadan. They were smoked dried with smoking kiln, after which they were grouped into seven batches of six fish per batch. Analyses were done on freshly smoked fish which serve as control while the rest were stored in cold storage at average temperature of -40C. Weekly analysis of proximate, minerals and sensory quality of the cold stored samples were carried out for six weeks. The result showed significant decrease (p<0.05) in proximate contents across the storage length. Percentage carbohydrate however increased significantly (p<0.05). Thiobarbituric Acid Reactive substance (TBARS) and Total Volatile Base Nitrogen (TVB-N) also recorded significant increase (p<0.05) while pH value, sodium, potassium, calcium and magnesium decreased significantly (p<0.05). Sensory result of cold stored C. gariepinus revealed that there were changes in the taste, flavour, texture and overall acceptability across weeks. In conclusion, extended duration of cold storage of smoked fish samples had depreciating effect on its organoleptic, nutritional and biochemical composition.

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Cite This Article

Fawole, O., Akinwole, A. O., Yusuf, W. A. (2026). Impact of Cold Storage on The Proximate, Biochemical and Sensory Quality of Smoked African Catfish (Clarias gariepinus. Eurasian Journal of Food Science and Technology, Volume: 10 Issue: 1. https://ajindex.com/articles/1482131

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