Comparative study on effects of castor oil and groundnut oil on the appearance and acceptability of Clarias gariepinus treated with sodium chloride

Abstract

This study was carried out to have a critical overview on effect of castor oil and groundnut oil on appearance and acceptability of smoked Clarias gariepinus treated with sodium chloride. 6 kg of Clarias gariepinus (with average weight of 350g) were obtained from federal college of freshwater fisheries technology Baga fish farm and were divided into three (3). The samples were dressed and samples 2 and 3 treated with sodium chloride, smoked and castor oil and groundnut oil applied respectively and air to dry. Fish sample 1 was processed without oil and sodium chloride therefore served as control. The fish labeled sample 2, was treated with 50g of sodium chloride and 30ml of castor oil applied while the fish sample 3 was treated with 50g of sodium chloride and 30ml of groundnut oil was applied. Organoleptic test was carried out on both the treated samples and the control for taste, texture, appearance and odour. Sample 2 showed highest in terms of acceptability by members of organoleptic panel, followed by sample 3 and lastly sample 1. It was concluded that apart from the medical implication of castor oil, it can be used to enhance appearance of smoked fish to attract consumers.