American Journal of Food Science and Nutrition (AJFSN)
Comparative Study of Hematological Parameters of Smoked and Oven-dried Cat fish (Clarias gariepinus)
(This article belongs to Vol - 02, Issue - 01)
Catfishes are a diverse group of ray-finned fishes named for their prominent barbels, slender, whisker-like tactile organs near the mouth, which give the image of cat-like whiskers. Since catfish is not normally consumed raw, various processing methods are employed in preparing them for consumption; which have varying effects on their nutrient contents, texture and flavor. In this study, we assayed for the effects of drying (oven and smoked) catfish on the hematological parameters using Mind Ray Hematology Auto-analyzer. The results of this study showed a significant difference (P<0.05) in the red blood cells (TRBC) level in the various groups with the control group having the highest TRBC level while the oven-dried group had the least. However, no significant difference (P>0.05) was observed on thehemoglobin concentration between the oven-dried and smoked catfish, even though the later has the highest value. Similarly, no significant difference (P>0.05) was observed on the total white blood cells (TWBC) levels of the various groups; although oven-dried catfish group had the highest TWBC level while the smoked group had the least. From the results, it could be concluded that oven-dried catfish could be more beneficial for consumption than smoked catfish considering the adverse effect of smoking on the fish.