Exploring the physicochemical properties, fatty acids composition, and nutritional quality indices of oil derived from Chrysichthys nigrodigitatus of different sizes: Impact of processing

• Published in: Journal of food composition and analysis Vol. 136; p. 106838
• Main Authors: Njiké Ngamga, Fabrice Hervé, Dongho Dongmo, Fabrice Fabien, Teboukeu Boungo, Gires, Fogang Mba, Aymar Rodrigue, Djikeng Tonfack, Fabrice, Zokou, Ronis, Simo Noutsa, Boris, Ebelle Etame, Rebecca Madeleine, Ngono Ngane, Rosalie Annie, Womeni, Hilaire Macaire
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.12.2024
• Subjects: Chrysichthys nigrodigitatus Oil; Fish Processing Techniques; Health Benefits; Lipid Oxidation; Omega-3 Fatty Acids; Physicochemical Properties; Quality Assessment; Omega-3 Fatty Acids; Fish Processing Techniques; Lipid Oxidation; Chrysichthys nigrodigitatus Oil; Health Benefits; Quality Assessment; Physicochemical Properties
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2024.106838

Fish oil, known for its health benefits due to its abundant omega-3 fatty acids, can vary in quality and nutritional value depending on the size of the fish and the processing methods used. This study focused on oil derived from Chrysichthys nigrodigitatus of varying sizes, specifically smaller fish (about 12.0 cm) and larger fish (about 26.1 cm), processed through smoking, boiling, or roasting. It was found that larger fish contained more lipids (5.74 g/100 g fresh matter) than their smaller counterparts (2.67 g/100 g fresh matter). However, all processing methods led to a decrease in lipid content per dry matter (2.3–7.4 %), with smoking causing the most significant reduction. In terms of physicochemical properties, smoking had the most impact, followed by roasting, while boiling had the least. Oxidation levels, as indicated by thiobarbituric acid, peroxide, and anisidine values, increased across all processing methods compared to fresh samples (2.0–168.0 % for larger fish and 9.3–191.1 % for smaller fish). Conversely, iodine value decreased, ranging from 14.8 % to 27.4 % for larger fish and 10.8–39.9 % for smaller fish. Boiling exhibited the smallest variation in these values, while smoking showed the highest variation. Otherwise, infrared spectroscopy revealed a consistent oil structure across samples, but unsaturation and oxidation were altered by processing. Interestingly, larger fish yielded healthier oils with a higher concentration of polyunsaturated fatty acids (26.40 %) compared to smaller fish (21.87 %). Smoking and roasting methods diminished these beneficial fatty acids, whereas boiling preserved the nutritional value. Understanding the relationship between fish size and processing methods is crucial to maintaining fish oil’s health benefits. Future research should explore these effects in different fish species, considering consumer preferences and environmental impacts. •Larger Chrysichthys nigrodigitatus samples possess more lipids.•Healthier oils with improved fatty acids come from larger C. nigrodigitatus.•Boiling optimally retains C. nigrodigitatus oil’s beneficial fatty acids.•Smoking lessens polyunsaturated fatty acids in C. nigrodigitatus oil.•Cooking, particularly smoking and roasting, changes C. nigrodigitatus oil’s nutrition.