Hydrothermal Processing of <em>Clarias gariepinus</em> (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters

This study evaluated the effects of cooking for different hydrothermal-treatment durations (10, 20, 30 and 40 min) on the proximate composition, amino acid profile, fatty acid composition and organoleptic parameters of filets of African catfish <i>Clarias gariepinus</i> (Burchell, 1822). Filets of t...

Full description

Bibliographic Details

Main Authors:	Victor Tosin Okomoda, Lateef Oloyede Tiamiyu, Amighty Olorunpelumi Ricketts, Sunday Abraham Oladimeji, Austine Agbara, Mhd Ikhwanuddin, Korede Isaiah Alabi, Ambok Bolong Abol-Munafi
Format:	Artigo
Language:	Inglês
Published:	MDPI AG 2020-09-01
Series:	Veterinary Sciences
Subjects:	proximate analysis fatty acids organoleptic assessment boiling
Online Access:	https://www.mdpi.com/2306-7381/7/3/133
Tags:	Add Tag No Tags, Be the first to tag this record!