Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

Modification is proximate composition fatty acids chemical quality as well changes in organoleptic traits were study raw Cat fish fillets (Clarias gariepinus), pan-fried sun flower oil for 4 minutes and reheated fried cat (in conventional oven 15 min. at 80℃) after storage one week 5±1℃ month 20±2℃. frying of the moisture, Saturated Fatty Acids (SFA),Monounsaturated (MUFA),Total Volatile Basis Nitrogen (TVBN) Trymethylamin (TMAN) reduced while, protein, fat, ash, polyunsaturated (PUFA) Thiobarbeturic Acid (TBA) Peroxide Value (PV) increased due to chilling frozen catfish fillets, gross showed no significant ( p˃ 0.05), whereas slow increase SFA decrease (MUFA) PUFA) was found all (TVBN,TMAN,TBA, PV) fillet stored 5±1 ℃ -20±2℃ higher p˃0.05), compared with samples directly. Organoleptic evolution scores colour, taste, flavor, juiciness, overall acceptability highest directly while it (p˃0.05) respectively.