Description
ABSTRACT
Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The purpose of this project is to analyse the nutritional value of fresh and canned fish. In this study, measuring the chemical composition of fresh and canned fish, were carried out. Results showed that fat amounts in all samples were increased after processing, but the ash and protein amounts were decreased (P<0.05). Moisture amount was decreased for catfish after canning and in storage during time (%51+0.19) but it was not changed in mackerel. The obtained results showed that energy value after 3 months storage was higher (293.4+5.2kcal/100g) in canned cat fish than in canned mackerel. Fresh catfish oil had significantly (P<0.05) higher peroxide and acidic values and fresh mackerel oil had higher iodine value (P<0.05). It can be concluded that canned catfish oil after 3 months storage had significantly (P<0.05) the lowest iodine value (156.36+4.30gr I2/100gr) and the mackerel oil had highest iodine value (293.4+5.2gr I2/100gr) after 1-month storage.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
- PROBLEM STATEMENT
- AIM OF THE STUDY
- SCOPE OF THE STUDY
- SIGNIFICANCE OF THE STUDY
- PURPOSE OF THE STUDY
- METHODOLOGY
- PROJECT ORGANISATION
CHAPTER TWO
LITERATURE REVIEW
- OVERVIEW OF THE STUDY
- FRESH VERSES CANNED FISH
- NUTRITIONAL VALUE OF FISH
- FACTORS INFLUENCING NUTRITIONAL VALUE IN FISH
- PROCESSING TECHNIQUES FOR FISH
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 SAMPLE COLLECTION
3.2 ANALYSIS OF SAMPLES
3.3 STATISTICAL ANALYSIS
CHAPTER FOUR
4.1 RESULTS AND DISCUSSION
CHAPTER FIVE
5.0 CONCLUSION, RECOMMENDATION AND REFERENCES
- CONCLUSION
- RECOMMENDATION
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Fish constitutes a very important component of the diet for many people, often providing the much needed nutrient not readily available in cereal based diets as reported by Olomu (1995), fish is rich in protein with amino acid composition which is very well suited to human dietary requirements comparing favourably with egg, milk and meat in the nutritional value of its protein. The benefits of including fish in a diet are well known and have been documented in several studies. Fish is a good source of many important nutrients such as protein, vitamins and minerals and it is associated with improved heart/cardiovascular and other related health conditions (Damsgaardet al., 2006). According to them, fatty fish such as sardines are a natural source of high-quality protein and essential fatty acids in human diet. Fish lipids contain long-chain n-3 polyunsaturated fatty acids (n-3 PUFA), of which eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) play a vital role in human nutrition and promotes good health.
Canning is a modern method of preserving food which involves hermetically sealing the food in a container, during canning process, sterilization step assures the safety of the product and are aimed at prolonging the shelf life which is adjusted to different coating media of the product; however during high temperature treatment (>115ºC) changes of nutritive composition, especially fatty acid composition can be substantial. Canned products can be stored for a long time without refrigeration, quality loss in taste; colour and amount of certain essential nutrients will slowly continue (Berkelet al., 2004).Fish tissue is an excellent source of macro and essential trace elements such as iron (Fe), zinc (Zn) and selenium (Se) (Briggs and Schweigert, 1990). The accurate determination of these elements is therefore important in nutrition studies, particularly because meat, as a biological material, exhibits natural variations in the amounts of nutrients contained (Greenfield and Southgate, 2003).Proximate composition generally means percentage composition of basic constituents such as water, protein, lipids, carbohydrate and mineral within a fish body. The chemical composition traditionally is used as an indicator of the nutritional value of the fish (Moghaddam et al., 2007; Aberoumand, 2011). It varies widely from species to species and it is also greatly affected by the feeding habit, sex and seasonal variations (Islam et al., 2005).There is an increasing concern about the quality of canned foods in several parts of the world, determination of the proximate composition of fish and other nutrients of fish is often necessary to ensure they are within the range of dietary requirement and commercial specifications. The deficiency in principal nutritional mineral elements induces a lot of malfunctioning in humans which is associated with a number of diseases especially with cardiovascular, kidney, nervous, bone diseases, reduces productivity and causes diseases such as inability of blood to clot, osteoporosis, anaemia. (Waterman, 2000; Abulude, 2005, Effiong and Fakunle, 2011). Canning improves shelf life enabling storage of the canned product for several years; but the processor, nutritionist, cook and the consumer have a direct interest in the composition of fish, as they are all interested in nutritional contribution of the fish to the diet as to translate to good health. It is therefore important to assess the proximate composition and mineral content of canned fish imported into Nigeria.
1.2 PROBLEM STATEMENT
Data on the macronutrient content of fish is only available for raw fish and there seems to be a scarcity of information on the processed ones according to Sanchez-Munizet al. [6]. The need to look at the effect of processing on the nutrient composition of fish is therefore high. The heat and dryness associated with hot smoking reduces the water activity of the food (fish) thereby limiting microorganisms, a prerequisite for spoilage according to Abolagba and Osifo, [8]. This study was introduced to discuss the proximate and nutritional composition of fresh and canned fish.
1.3 AIM OF THE PROJECT
Fish quality depends on safety, nutritional quality, availability, convenience and integrity, freshness, eating quality and the obvious physical attributes of the species, size and product type. The aim of this study was to assess the nutritional value and oil properties of two canned and fresh fish species. The objectives of this work are:
- Study how feed composition may be influencing the nutritional composition and nutritional value of fish.
- To understand health benefits of fish for people.
- To understand the best processing techniques or method for fish.
1.4 SCOPE OF THE STUDY
Preservation methods such as canning and freezing are technologies that are hardly used in the artisanal sub-sector, basically due to cost and non-availability of equipment and cold storage system. This work is thus a preliminary investigation of the effect of common processing method- canning on the macronutrient content of some marine fishes that are commonly consumed in Nigeria as the major source of protein for the average individual and family. This work discusses the nutritional composition of fresh and canned African butter catfish and mackerel fish. The African butter catfish is a species of fish in the family Schilbeidae. It is native to many major river systems in Africa. Other common names for the fish include butter fish, butter barbel, African glass catfish, lubangu, mystus catfish, silver barbel, and silver catfish. mackerel, also known as the European horse mackerel or common scad, is a species of jack mackerel in the family Carangidae, the jacks, pompanos and trevallies. It is found in the eastern Atlantic Ocean off Europe and Africa.
1.5 SIGNIFICANCE OF THE STUDY
Fish is perishable when caught, therefore need to process and preserved to slow down spoilage. Several processing techniques such as smoking, freezing, chilling, salting, drying and fermentation have been employed by processors. This study will serve as an eye opener to the ready in that it will expose them to the nutritional value of fish and also help them in making choice of eating whether fresh or canned fish.
1.6 PURPOSE OF THE STUDY
The purpose of this project is to analyze the nutritional composition of fresh and canned fish.
1.7 RESEARCH METHODOLOGY
In the course of carrying this study, numerous sources were used which most of them are by visiting libraries, consulting journal and news papers and online research which Google was the major source that was used.
1.8 PROJECT ORGANISATION
The work is organized as follows: chapter one discuses the introductory part of the work, chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.
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