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ABSTRACT
This study was carried out to assess the effect of post-slaughter holding time interval on the nutritional quality and organoleptic assessment of Clarias gariepinus. The study determined the effect of post-slaughter holding time interval on the nutritional quality and organoleptic assessment of smoke-dried African catfish, which was carried out for four weeks, using five treatments (control, 1hr:30mins, 3hrs, 4hrs:30mins and 6hrs) the proximate analysis parameters were used for determining the nutritional value and for assessing the sensory properties and a well- structured questionnaire was used. The data was triplicated and subjected to statistical analysis using SPSS software version 21 and GEN STAT version 12.1. The mean values were determined using one-way ANOVA and fisher's least significant difference to separate the means at (P < 0.05). The proximate compositions of smoke-dried C. gariepinus after four weeks showed that the control had the highest protein of (56.80%), fat (22.86%), ash (4.40%), fibre (0.20%), moisture (18.69%) and carbohydrate (4.653%), which had significant difference of (P< 0.05) the result showed that there was no significant difference in the color but there was significant difference in the taste, aroma and texture. The study revealed that immediately after smoke-drying the control was better than every other treatment in terms of appearance, aroma, texture and taste.The data has proven with strong evidence that C. gariepinus smoked immediately after slaughter is richer in most of the nutrients essential for proper health maintenance of man.
