Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.,Global Challenges

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Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.
Global Challenges ( IF 4.4 ) Pub Date : 2020-04-15 , DOI: 10.1002/gch2.202000007
Noël Tenyang ₁ , Roger Ponka ₂ , Benard Tiencheu ₃ , Fabrice Tonfak Djikeng ₄ , Hilaire Macaire Womeni ₅

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The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly (p < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases (p < 0.05). The highest content of proteins is obtained for sun‐dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid and n‐3/n‐6 ratios of the two fish oils. The higher percentages of unsaturated fatty acid present in raw samples are responsible for the major changes in fatty acid profile occurring during drying methods. It is concluded that based on lipid oxidation, sun‐drying is found to be the better method to dry fish.

中文翻译：

传统干燥方法对喀麦隆远北地区食用鱼类的近似成分、脂肪酸谱和油氧化的影响。

本研究的目的是评估两种传统干燥方法对喀麦隆马加湖两种淡水鱼的近似成分、脂质氧化和脂肪酸组成的影响。结果表明，这两种方法显着 ( p < 0.05) 降低了两种鱼类的水分含量，而灰分和脂质含量显着增加 ( p < 0.05)。晒干的鱼蛋白质含量最高。分析还表明，这两种干燥方法通过增加过氧化值和总氧化值来加速脂质氧化。熏制和日晒降低了两种鱼油的多不饱和脂肪酸/饱和脂肪酸和n -3/ n -6比率。原始样品中存在较高百分比的不饱和脂肪酸是导致干燥方法期间脂肪酸谱发生重大变化的原因。结论是，基于脂质氧化，晒干是较好的鱼干方法。

更新日期：2020-04-15

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