The African catfish (Clarias gariepinus) is known for its resilience in
extreme conditions; however, it is not widely accepted by most Egyptian
consumers. This study aimed to determine the biochemical and sensory quality
of fish spread made from the catfish meat, with varying levels of potato
substitution. Five treatments were designed: a control (without potatoes) and
four treatments with 5, 10, 15, and 20% potatoes. The results showed that the
control spread contained 63.24% moisture, 16.05% crude protein, 16.60% fat,
2.25% ash, and 1.68% carbohydrates. Additionally, the quality indices recorded
were pH 6.51, TVN 13.02mg/ 100g, TBA 0.23mg MDA/kg sample, and TPC
43×10² cfu/g. These values varied with each treatment, showing significant
changes in both protein and carbohydrate content. Regarding sensory quality,
the fish spread with 10% potatoes received a high score for color, while the
treatment with 15% potatoes achieved high scores in color, spreadability,
aftertaste, and overall acceptability. In conclusion, spreads made from the
catfish were well accepted by panelists, and the inclusion of potatoes up to 15%
improved both the biochemical and sensory quality. This study recommends
that underutilized catfish be considered a good source for creating suitable fish
spreads for all ages. |
