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ISSN: 2157-7110

Research Article Open Access

Effect of Smoking Methods (Hot and Cold) and Refrigeration Storage on the
Chemical Composition of Catfish Fillets (Clarias Gariepinus)
Adel A El-Lahamy1*, Khalil I Khalil2, Shaban A El-Sherif1 and Awad A Mahmud2
National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Cairo, Egypt
1

Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Egypt
2

Abstract
The current study aims to determine the effect of smoking methods (Hot and cold) on the chemical composition of catfish
fillets (Clarias gariepinus), as well as following of the changes that occurred during the of refrigeration storage at 4˚C ± 1˚C
for 40 days. The moisture contents of catfish fillets samples sharply decreased after smoking process. The loss of moisture
content in hot smoked fillets was higher than cold smoked fillets. Contrary to moisture; protein, fat and ash contents increased
in smoked catfish fillets. During storage period, moisture, protein and fat contents decreased gradually while ash and sodium
chloride contents increased during refrigeration storage.

Keywords: Catfish; Smoking methods; Chemical composition; Materials and Methods

Refrigeration storage
Materials
Introduction Fish sample: Catfish (Clarias gariepinus), Fresh Catfish (Clarias
gariepinus) samples were obtained from Wadi EI-Rayan Lake, Fayoum
Fish and fishery products have long been recognized as healthy Governorate, Egypt, during August 2015. Averages of weight and length
foods with excellent nutritional value, providing high-quality protein, ranged between 1.8 kg to 2.3 kg and 56 cm to 60 cm, respectively. The
minerals, vitamins, essential fatty acids and trace elements. Fish is fish samples were transported in ice-box to the laboratory of Fish
widely consumed in many parts of the world by humans due to its high Processing Technology, Shakshouk Station for Fish Research, National
content of good protein that characterizes by an excellent amino acid Institute of Oceanography and Fisheries (NIOF), Fayoum Governorate,
composition and easily digestibility [1]. Egypt. Fish samples were beheaded, gutted and washed gently with tap
water then skinned and filleted manually. The edible part (fillets) of
Fish proteins are easily digestible and contain significant amounts Catfish was about 48%.
of all the essential amino-acids, principally lysine and the sulphur-
containing amino-acids (methionine and cysteine) that are often Smoking methods: Smoked Catfish fillets were produced by
present in low quantities in vegetables, cereals and legumes. Fish following the traditional methods of cold and hot smoking using
smoking oven at Shakshouk Fish Research Station (NIOF). The
protein can therefore be used to complement the amino acid pattern
conditions of smoking are described in Table 1 as reported by Abd El-
and the overall protein quality in human diet [2,3].
Mageed [9].
Smoking is a method that utilizes smoke to introduce flavor, taste, Storage studies: Storage studies were carried out to determine
and preservative compounds into the food. It is one of the oldest methods
that have been used to process and preserve fish [4]. Fish smoking is Smoking Parameters Cold smoking Hot smoking
particularly relevant in the artisanal fisheries sector in that it prolongs Brining (%NaCl) 10% 10%
the shelf - life of the fish, enhances flavor and increases utilization of Brining period (h) 1 1
the fish in addition to reducing the waste as well as increasing protein Air drying period (h) 3 3
availability [5]. Smoking has become a mean of offering diversified, Temperature (°C) 30 - 40 50 - 90
high value added products as an additional marketing option for certain Smoking period (h) 11-12 5-6
fish species where fresh consumption becomes limited [6]. Thermal The source of fuel sawdust sawdust
processing techniques are widely used to improve eating quality and Table 1: Conditions of smoking.
safety of food products and to extend the shelf life of the products.
Fish and fishery products are cooked in different ways to improve its
hygienic quality by inactivation of pathogenic microorganisms and to *Corresponding author: Adel A El-Lahamy, National Institute of Oceanography
enhance its flavor and taste [7]. During cooking, some chemical and and Fisheries, Fish Processing Technology Laboratory, Cairo, Egypt, E-mail:
adelammar11@yahoo.com
physical reactions take place which either improve or impair the food
Received August 20, 2018; Accepted October 03, 2018; Published October 08,
nutritional value. Therefore, digestibility is increased because of protein
2018
denaturation in food while, the content of thermo labile compounds,
Citation: El-Lahamy AA, Khalil KI, El-Sherif SA, Mahmud AA (2018) Effect of
fat-soluble vitamins or polyunsaturated fatty acids is often reduced Smoking Methods (Hot and Cold) and Refrigeration Storage on the Chemical
[8]. Chemical composition and quality criteria of raw fish are among Composition of Catfish Fillets (Clarias Gariepinus). J Food Process Technol 9: 760.
the major factors that affect the overall acceptability of processed fish doi: 10.4172/2157-7110.1000760
products. Several factors included; species, age, physical state, fed type Copyright: © 2018 El-Lahamy AA, et al. This is an open-access article distributed
and time of catching and region of catch have been reported to affect under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the
chemical composition of fish. original author and source are credited.

J Food Process Technol, an open access journal

Volume 9 • Issue 10 • 1000760
ISSN: 2157-7110
Citation: El-Lahamy AA, Khalil KI, El-Sherif SA, Mahmud AA (2018) Effect of Smoking Methods (Hot and Cold) and Refrigeration Storage on the
Chemical Composition of Catfish Fillets (Clarias Gariepinus). J Food Process Technol 9: 760. doi: 10.4172/2157-7110.1000760

Page 2 of 4

storage stability of smoked Catfish during cold storage at 4 ºC ± 1ºC
and Mullet fish during frozen storage at -18˚C.
Smoked catfish fillets: Hot and cold smoked Catfish fillets samples
were packed in polyethylene bags and stored in the refrigerator at 4 ºC
± 1ºC for 40 days. Samples were withdrawn periodically at intervals of
5 days during storage for analysis.
Analytical methods
smoked samples were 28.60% ± 0.057%, 9.62% ± 0.040%, 6.83% ±
0.132% and 0.35% ± 0.028%, respectively while their contents in cold
smoked samples were 26.00% ± 0.051%, 8.55% ± 0.086%, 6.15% ±
0.086% and 0.44% ± 0.115%, respectively. These data could be due to the
loss of water during smoking process, consequently dry matters were
increased. Moreover, the high increase in ash content was mainly due
to brining treatment of fish fillets before smoking process [14]. Similar
results were reported for smoked Catfish [15] and Garfish [16,17].

Moisture content: Moisture content was determined according to Storage stability of smoked Catfish fillets during refrigeration
the method described by AOAC [10]. storage: With the aim of the assessment of storage stability of smoked
Catfish fillets, the smoked samples were stored at 4˚C ± 1˚C for 40 days
Protein content: Crude protein content (N × 6.25) was determined and samples were withdrawn at intervals of five days and analysed for
using micro Kjeldahl method according to AOAC [10]. their chemical compositions.
Fat content: Crude fat was extracted and determined according to
Chemical composition
the method described by AOAC [10].
Moisture: Moisture content of food is one of the most important
Ash content: Ash content was determined according to the method
factors that have a functional effect on some quality characteristics such
of AOAC [10].
as texture and also affects the microbiological stability of food products.
Sodium chloride: Sodium chloride was determined according to The obtained results shown in Table 3 indicated that the moisture
method described by AOAC [11]. content of hot and cold smoked Catfish fillets slightly decreased during
refrigeration storage at 4˚C ± 1˚C. Data showed that the moisture
Statistical analysis content of hot and cold smoked samples at zero time were determined
The results were analyzed statistically using the least Significant by 54.6% ± 0.086% and 58.86% ± 0.577%, respectively. During storage,
Difference test (L.S.D) at (P ≤ 0.05) and Standard Erorr (Mean ± SE) these values of moisture contents gradually decreased down to 52.64
which calculated using SPSS 16.0 for windows. ± 0.369% and 57.28% ± 0.161% in hot and cold smoked, respectively
at the end of 40 days storage. The total loss in moisture content of hot
Results and Discussion and cold smoked Catfish fillets were 3.58% and 2.68%, respectively. The
loss in moisture content of cold smoked fillets was lower than that in
Effect of smoking methods on Catfish fillets hot smoked fillets during storage period at 4˚C ± 1˚C this decrease in
Chemical composition: Smoked Catfish fillets prepared by hot moisture content during storage might be attributed to the evaporation
and cold smoking methods were analysed for their proximate chemical [9]. These results are in agreement with those reported by El-Akeel [12],
compositions and the results obtained are presented in Table 2. Data Abd El-Mageed [9] and Akman [18] who reported that the moisture
showed moisture content of fresh Catfish fillets sharply decreased from content of smoked fish was decreased during refrigeration storage.
75.95% ± 0.259% in fresh fish to 54.60% ± 0.086% and 58.86% ± 0.577% Protein: Storage changes in protein content of smoked Catfish fillets
in hot and cold smoked Catfish fillets, respectively. were periodically determined during refrigeration storage at 4 ± 1˚C for
The higher loss observed in moisture content of hot smoked 40 days and the results obtained are given in Table 4. Protein contents of
samples (28.11%) in comparison that found in cold smoked samples hot and cold smoked fillets samples immediately after smoking process
(22.11%) might be due to that smoking temperature of hot smoking were determined by 28.6% ± 0.577% and 26% ± 0.051% (on wet weight
was higher than that of cold smoking. These results similar to those basis), respectively. During storage, these values of protein content
reported by El-Akeel [12] on Catfish, Abd El- Mageed [9] on Silver carp gradually decreased down to 27.70% ± 0.404% and 24.98% ± 0.277%
and Etman [13] on Mirror carp. The decrease in moisture contents of (on wet weight basis), respectively at the end of 40 days of storage. The
smoked samples could be attributed to loss of water during smoking losses of protein content during storage were estimated by 3.14% and
process [14].
Moisture content (%)
Chemical analysis showed that protein, fat, ash and carbohydrates Sig. L.S.D
Hot smoked fillets Cold smoked fillets
contents of fresh Catfish were 16.90% ± 0.173%, 5.65% ± 0.086%,
0 54.60 ± 0.086 58.86 ± 0.577 0.002 1.16
1.22% ± 0.069% and 0.28% ± 0.202%, respectively. The gross chemical
5 54.30 ± 0.057 58.70 ± 0.057 0.000 0.163
composition of fresh Catfish was affected by smoking procedures.
10 54.20 ± 0.288 58.61 ± 0.577 0.002 1.29
The results (Table 2) showed that protein, fat and ash contents of hot
15 53.86 ± 0.207 58.29 ± 0.167 000 0.534
Catfish fillets 20 53.60 ± 0.288 58.05 ± 0.606 0.003 0.1.34
Constituents Sig. L.S.D
Fresh Hot smoked Cold smoked 25 53.32 ± 0.184 57.90 ± 0.259 0.000 0.636
Moisture (%) 75.95 ± 0.259 54.60 ± 0.086 58.86 ± 0.577 0.000 1.30 30 52.95 ± 0.375 57.60 ± 0.115 0.000 0.784
Protein (%) 16.90 ± 0.173 28.60 ± 0.57 26.00 ± 0.051 0.000 .193 35 52.80 ± 0.404 57.49 ± 0.282 0.001 0.986
Fat (%) 5.65 ± 0.086 9.62 ± 0.040 8.55 ± 0.086 0.000 .242 40 52.64 ± 0.369 57.28 ± 0.161 0.000 0.806
Ash (%) 1.22 ± 0.069 6.83 ± 0.132 6.15 ± 0.086 0.000 .282 Sig. 0.001 0.06 - -
Carbohydrate (%)** 0.28 ± 0.202 0.35 ± 0.028 0.44 ± 0.115 0.430 1.60 L.S.D 0.786 1.05 - -
*
On wet weight basis. Data are presented as mean ± SE of 3 replicates. –SE: -Data are presented as mean ± SE of 3 replicates. -SE: standard error.
standard error. -Significant difference at P<0.05. -Significant difference at P < 0.05.
**
Calculated by difference method.
Table 3: Changes in moisture content (%) of smoked Catfish fillets during
Table 2: Proximate chemical composition* of fresh and smoked Catfish fillets. refrigeration storage at 4.0 ± 1˚C.

J Food Process Technol, an open access journal

Volume 9 • Issue 10 • 1000760
ISSN: 2157-7110
Citation: El-Lahamy AA, Khalil KI, El-Sherif SA, Mahmud AA (2018) Effect of Smoking Methods (Hot and Cold) and Refrigeration Storage on the
Chemical Composition of Catfish Fillets (Clarias Gariepinus). J Food Process Technol 9: 760. doi: 10.4172/2157-7110.1000760

Page 3 of 4

3.92% for hot and cold smoked fillets, respectively. Our results are in Ash content (%)
Storage time
agreement with those obtained by Abd El-Mageed [9], Etman [13] and Hot smoked Cold smoked Sig. L.S.D
(Days)
Dessouki [19] who reported that crude protein content of smoked fish fillets fillets
was slightly decreased during the storage period. 0 6.83 ± 0.132 6.15 ± 0.086 0.013 0.318
5 7.23 ± 0.132 6.5 ± 0.232 0.052 0.531
The results also showed that the percentage loss in crude protein 10 7.50 ± 0.144 6.72 ± 0.184 0.029 0.467
(related to the initial value at zero time) of cold smoked fillets was 15 7.80 ± 0.202 7.00 ± 0.577 0.261 1.22
higher than that of hot smoked fillets after the same periods of storage 20 8.5 ± 0.288 7.6 ± 0.346 0.117 0.901
This observation may be because of the cold smoking was less effective 25 9 ± 0.230 8.08 ± 0.209 0.016 0.623
in the inhibition of protein degradation by enzymes of both the fish 30 9.45 ± 0.259 8.40 ± 0.230 0.039 0.694
tissues and microorganisms when compared with the hot smoking 35 9.59 ± 0.340 8.59 ± 0.545 0.359 1.28
during storage even at low temperature [9]. 40 9.85 ± 0.490 8.97 ± 0.155 0.163 1.03
Fat: Changes in fat contents of hot and cold smoked Catfish fillets Sig. 0.000 0.000 - -
during refrigeration storage are shown in Table 5. Data showed that fat L.S.D 0.764 0.928 - -
contents of hot and cold smoked Catfish fillets sample at zero time were -Data are presented as mean ± SE of 3 replicates. -SE: standard error.-
Significant difference at P < 0.05.
9.62% ± 0.040% and 8.55% ± 0.086% (on wet weight basis), respectively.
After 40 days of refrigeration storage, fat contents of these samples Table 6: Changes in ash content (%) of smoked Catfish fillets during refrigeration
storage at 4.0 ± 1˚C.
slightly decreased to 8.90% ± 0.115% and 7.82% ± 0.184%, respectively
indicating insignificant changes in fat contents of the smoked Catfish
Sodium chloride content (%)
samples during cold storage. These results are in agreement with those Storage time
Sig. L.S.D
(days) Hot smoked Cold smoked
reported by Abd El-Mageed [9] who reported the slight decrease in fillets fillets
crude fat content of hot and cold smoked Silver Carp fillets during 0 5.23 ± 0.132 4.75 ± 0.144 0.071 0.393
refrigeration storage. 5 5.48 ± 0.161 5.17 ± 0.98 0.177 0.379

The slight decrease in crude fat content of hot and cold smoked 10 5.62 ± 0.184 5.27 ± 0.155 0.221 0.484
15 5.75 ± 0.144 5.45 ± 0.86 0.149 0.338
Protein content (%) 20 6.30 ± 0.127 5.90 ± 0.202 0.169 0.476
Storage time
Hot smoked Cold smoked Sig. L.S.D 25 6.35 ± 0.144 6.13 ± 0.075 0.248 0.326
(Days)
fillets fillets
30 6.65 ± 0.173 6.32 ± 0.184 0.262 0.505
0 28.60 ± 0.057 26.00 ± 0.051 0.000 0.154
35 6.73 ± 0.190 6.33 ± 0.190 0.212 0.539
5 28.55 ± 0.109 25.85 ± 0.144 0.000 0.361
40 6.80 ± 0.173 6.62 ± 0.127 0.449 0.428
10 28.41 ± 0.236 25.78 ± 0.161 0.001 0.572
Sig. 0.000 0.000 - -
15 28.35 ± 0.202 25.65 ± 0.375 0.003 1.04
L.S.D 0.453 0.416 - -
20 28.26 ± 0.150 25.59 ± 0.230 0.001 0.551
-Data are presented as mean ± SE of 3 replicates.
25 28.04 ± 0.023 25.35 ± 0.173 0.000 0.350 -SE: standard error.-Significant difference at P < 0.05.
30 27.98 ± 0.219 25.25 ± 0.144 0.000 0.524
Table 7: Changes in sodium chloride content (%) of smoked Catfish fillets during
35 27.93 ± 0.248 25.18 ± 0.103 0.001 0.539 refrigeration storage at 4.0 ± 1˚C.
40 27.70 ± 0.404 24.98 ± 0.277 0.005 0.979
Sig. 0.096 0.035 - - Catfish fillets which was observed during storage could be attributed
L.S.D 0.602 0.581 - - to the further hydrolysis and oxidation of fish fats which caused the
-Data are presented as mean ± SE of 3 replicates. -SE: standard error. conversation of some fat into aldehydes and ketones [20].
-Significant difference at P < 0.05.
Ash and sodium chloride: Data presented in Table 6 show the
Table 4: Changes in protein content (%) of smoked Catfish fillets during refrigeration
storage at 4.0 ± 1˚C.
changes in ash contents of smoked Catfish fillets during refrigeration
storage for 40 days. The general trend was increasing ash concentration
in the hot and cold smoked samples during storage. The results showed
Fat content (%)
Storage time
Sig. L.S.D
that ash content of hot and cold smoked samples increased from 6.83%
(Days) Hot smoked Cold smoked
fillets fillets ± 0.132% and 6.15% ± 0.086% (on wet weight basis) at zero day of
0 9.62 ± 0.040 8.55 ± 0.086 0.000 0.193 storage to 9.85% ± 0.490% and 8.97% ± 0.155% after 40 days of storage.
5 9.50 ± 0.173 8.49 ± 0.080 0.006 0.382 Similar observations were also found in sodium chloride contents
10 9.45 ± 0.144 8.43 ± 0.248 0.024 0.575 of smoked Catfish fillets during refrigeration storage. The results given
15 9.33 ± 0.190 8.30 ± 0.086 0.008 0.419 in Table 7 indicated that the initial values of sodium chloride contents
20 9.21 ± 0.121 8.16 ± 0.092 0.002 0.305 of hot and cold smoked Catfish fillets increased from 5.23% ± 0.132%
25 9.09 ± 0.121 8.02 ± 0.098 0.002 0.314 and 4.75% ± 0.144%, respectively before storage to 6.80% ± 0.173% and
30 8.98 ± 0.132 7.91 ± 0.178 0.009 0.447 6.62% ± 0.127% after 40 days storage, respectively.
35 8.95 ± 0.086 7.86 ± 0.150 0.003 0.346
40 8.90 ± 0.115 7.82 ± 0.184 0.008 0.435 It was also observed that the cold smoked Catfish fillets contained
Sig. 0.007 0.009 - - lower amounts of ash and sodium chloride than the hot smoked fillets
L.S.D 0.372 0.409 - - after the same storage periods. This observation may be due to that
-Data are presented as mean ± SE of 3 replicates. -SE: standard error moisture loss in hot smoked fillets was higher than in the cold smoked
-Significant difference at P<0.05. fillets. These results are agreement with Abd El-Mageed [9] who
Table 5: Changes in fat content (%) of smoked Catfish fillets during refrigeration
reported that ash and sodium chloride of hot and cold smoked Silver
storage at 4.0 ± 1˚C. Carp fillets increased during refrigeration storage.

J Food Process Technol, an open access journal

Volume 9 • Issue 10 • 1000760
ISSN: 2157-7110
Citation: El-Lahamy AA, Khalil KI, El-Sherif SA, Mahmud AA (2018) Effect of Smoking Methods (Hot and Cold) and Refrigeration Storage on the
Chemical Composition of Catfish Fillets (Clarias Gariepinus). J Food Process Technol 9: 760. doi: 10.4172/2157-7110.1000760
The increases found in ash and sodium chloride contents of smoked
catfish fillets may be attributed to moisture loss during storage [19,21].
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Volume 9 • Issue 10 • 1000760