AFRICAN CATFISH (CLARIAS GARIEPINUS) AS A PROMISING RAW MATERIAL FOR HEALTHY FOOD PRODUCTS
DOI:
https://doi.org/10.31548/humanhealth.1.2025.88Keywords:
African catfish, organoleptic indices, size and weight composition, chemical composition, caloric contentAbstract
The article theoretically substantiates and experimentally confirms the advisability of using African clarium catfish (Clarias Gariepinus) as raw materials for healthy food products. Fish is one of the most valuable foods, rich in nutrients that positively affect human health. Fish contains complete proteins, unique fatty acids, vitamins and minerals. Consumption of fish contributes to the prevention of many diseases, maintaining the optimal functioning of the body and strengthening immunity. Regular consumption of fish products reduces the risk of heart attacks, heart attacks, strokes, cancer, supports thyroid health, normal weight, stable blood sugar, has a positive effect on mental health and vision. The relevance of the study is due to the need to find new sources of fish raw materials for healthy food products that meet modern market trends. On the basis of literary data, it was established that the meat of the African clarium catfish is characterized by high nutritional, biological value, low calorie content, lack of fish taste and smell, which determines its advantages. The aim of the work is to assess the potential of the African clarium catfish as a raw material for fish products of healthy food, based on its techno-chemical characteristics. The work used standard organoleptic, physicochemical and chemical research methods. The organoleptic and techno-chemical characteristics of the African clarium catfish are investigated. The energy value of raw materials is analyzed. The results of organoleptic analysis confirmed the high quality of raw materials and their compliance with the established requirements of the standard. Based on the analysis of the size-mass composition, it was determined that the catfish is characterized by a high yield of edible parts and a low content of intermuscular bones, which is important for its processing. According to the results of studies of the chemical composition, a high protein content, an average level of fat and a slight calorie content were found, which indicates a high nutritional value of African catfish meat. The results of the study of the water-retaining ability of minced meat, indicating that products from African catfish will keep their shape well, will be juicy and tender. The results of the analysis confirm the value and possibility of widespread use of African catfish for the manufacture of healthy foods.
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