Nutritional Value of African Catfish (Clarias gariepinus) Meat
H. E. Abdel- Mobdy, H. A. Abdel-Aal, S. L. Souzan, A. G. Nassar
Asian Journal of Applied Chemistry Research · pp. 31–39 · Published 24 Apr 2021
10.9734/ajacr/2021/v8i230190Abstract
The purpose of this study was to figure out catfish meat's chemical composition, mineral content, amino acid composition, and fatty acid profile. Moisture, protein, lipid, and ash content were measured at 71.30%, 19.03%, 8.10%, and 1.5%, respectively. Catfish meat had higher levels of calcium, phosphorus, and iron, with 304.82, 279.45 and 17.03 mg/100 g, respectively. The essential amino acid content was 41.81 g/100g protein. Oleic, linoleic, and palmitic acids were the most common fatty acids present in catfish meat. Oleic acid made up more than a third of the fatty acid content in catfish meat. Because of its high oleic acid content, catfish meat should be considered because it has been linked to a lower risk of cardiovascular disease.
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