A dataset of Agro-waste processing impact on the Quality and Storage Stability of Smoked Catfish (Clarias gariepinus)

The levels of PAHs in the smoked catfish samples were obtained using gas chromatography with a flame ionization detector after extracting with n-hexane by Soxhlet extraction technique.

The result showed detection of all the 16 PAHs in the smoked catfish. The PAHs namely naphthalene, acenaphthylene, acenaphthene, fluorene, phelanthrene, anthracene, fluoranthene, pyrene, benzo (a) anthracene, chrysene, benzo (b) fluoranthene, benzo (k) fluoranthene, benzo (a) pyrene, indeno (1, 2, 3-cd) pyrene, dibenzo (a, h) anthracene and benzo (g, h, i) perylene identified were below critical level. A total of 20 amino acids namely glycine, alanine, serine, proline, valine, threonine, isoleucine, leucine, aspartate, lysine, methionine, glutamate, phenylalanine, histidine, arginine, tyrosine, tryptophan and cystine were identified in the smoked catfish.