Effect of Storage Time on the Quality of Smoked Hetroclarias

In this study, the effect of storage time on the quality of smoked heteroclarias was studied. Samples (108) of heteroclarias (average weight 210 ± 15 g) were used. Proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory characteristics were evaluated. Data obtained was subjected to Analysis of Variance (ANOVA), while the sensory data was subjected to nonparametric test (i.e. Kruskal Wallis test). Smoked heteroclarias was good nutritional quality in terms of compositions, such as protein, fat, carbohydrate, mineral and amino acids; however, these compositions were decreased with the increase of storage at ambient temperature. Glutamic acid was the most predominant amino acid and the highest non-essential amino acid (NEAA), while lysine was the most predominant essential amino acid (EAA). There was higher concentration of non-essential amino acids than essential amino acids, and EAA/NEAA ratio (0.86 – 0.93) indicated that the fish was excellent in terms of protein quality. Predicted protein efficiency ratio (PPER) ranged between 3.44-3.61 and its biological value ranged between 79.84- 75.04. Chemical score and TEAA (Total Essential Amino Acid) decreased with the increase of storage time and its texture reduced significantly (χ^2 = 12.207, p≤0.01) with the increased storage period. Smoked heteroclarias could be recommended for the consumption owing to its retained nutritional quality.