Comparative Nutritional Analysis of Smoked and Oven-Dried Clarias gariepinus Treated with Different Brine Concentrations

Background and Objective: Fish preservation methods and brine concentrations significantly influence nutrient composition and shelf stability. However, limited research has compared the nutritional outcomes of Clarias gariepinus under varying brine concentrations using both smoking and oven-drying techniques. This study aimed to evaluate how different brine concentrations (0, 5, and 10 g/L) and preservation methods affect the proximate composition of C. gariepinus, with a focus on improving protein retention and product stability. Materials and Methods: Twenty fresh C. gariepinus specimens (500-2000 g) were obtained from Oracle Fish Farms, Makurdi. Samples were processed and standardized before analysis at Adamawa State University, Mubi, using AOAC (2016) procedures. Fish were treated with varying brine concentrations and preserved through smoking and oven drying. Data were analyzed using Analysis of Variance (ANOVA) to determine significant differences at p<0.05. Results: In smoked samples, increasing brine concentration reduced moisture (20.5±0.03 to 17.0±0.01%) and carbohydrates (3.9±0.03 to 1.8±0.03%), while protein (55.2±0.02 to 58.6±0.01%), lipid (12.1±0.05 to 13.5±0.01%), and ash (8.3±0.01 to 9.1±0.01%) increased. A similar pattern was observed in oven-dried samples, with decreased moisture (15.2±0.02 to 13.0±0.04%) and carbohydrates (7.5±0.03 to 5.0±0.02%) but increased protein (58.0±0.02 to 60.7±0.01%), lipid (11.3±0.04 to 12.3±0.01%), and ash (8.0±0.01 to 9.0±0.04%). The ANOVA revealed significant differences (p<0.05), and oven drying demonstrated better protein retention than smoking. Conclusion: Both preservation methods effectively enhanced the nutritional composition of C. gariepinus, with higher brine concentrations improving protein content and shelf life. Oven drying proved superior for protein preservation, supporting its use in producing nutrient-rich, stable fish products.