The effect of various preservation methods on fatty acid content of African catfish, (Clarias gariepinus) and Nile tilapia (Oreochromis niloticus) was investigated. Fresh fish samples were obtained from swimming pool end (Gamji Gate) of River Rino, Kaduna. Preservation methods investigated were: straight smoking (SS), Salted Smoking (ST), Deep Freezing (DF), Oven Drying (OV) and control: Fresh Fish (FF). Result revealed that the free fatty acid was highest in the OV samples of C. gariepinus and O. niloticus. The occurrence is in the following order: OV > SS > ST > FF > DF. Generally C. gariepinus recorded the highest values. Free fatty acids increased with decreasing moisture content.

Keywords: Clarias gariepinus, free fatty acids, Oreochromis niloticus, preservation

Journal of Aquatic Sciences Vol. 21(1) 2006: 1-4