Change in Lipid Quality of Tilapia Fish (Oreochromis niloticus) After Different Heat Treatments

Abstract

Tilapia fish (Oreochomis niloticus) has been considered to be popular among the freshwater fishes, economically cheap and more abundant in Nigeria. For this reason, a study was conducted on the effect of traditional processing methods on fatty acid composition of Oreochomis niloticus using electric oven (control), sawdust, melon husk and rice bran as different heat treatments. Fatty acid composition was determined using standard analytical technique. The result showed that palmitic and oleic acids had the highest concentrations among saturated and unsaturated fatty acids in all the processed samples, respectively. It was also revealed that samples of Oreochomis niloticus recorded decrease in total saturated fatty acid (TSFA) with various heat treatments whereas the same heat treatments enhanced the components of total unsaturated fatty acids (TUFA) and total essential fatty acid (TEFA). It was found that levels of ratio of n–6 PUFA to n–3 PUFA and oleic to linoleic which are used as biomedical index are desirable in all the processed samples of Oreochomis niloticus oils. However, heat treatment using sawdust was proven to be of good economic potential.

Keywords: Oreochomis niloticus, agricultural wastes, fatty acids.