University of Khartoum

Assessment of Microbiological Counts and pH level of Wet-salted Fermented Fish Product (Terkin) in Sudan

Assessment of Microbiological Counts and pH level of Wet-salted Fermented Fish Product (Terkin) in Sudan

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Title: Assessment of Microbiological Counts and pH level of Wet-salted Fermented Fish Product (Terkin) in Sudan
Author: Elamin, Khalid M.
Abstract: A wet-salted fermented fish product (locally called Terkin) is one of the traditional fish product normally made and consumed in Sudan. This study was conducted to assess and compare total bacterial count (colony forming unit per gram) and pH level in two products collected from different factories; Jebel Al-aulia dam (Khartoum State, 45km south of Khartoum) and Wadi Halfa (lied in Sudanese-Egyptian border in the north of Sudan) in order to ensure the hygienic situation, according to the Sudanese Standards and Metrology Organization (SSMO), SDS 3767/2007. The results of this a study revealed that there is a highly significant difference (p 0.01) in pH level , highest value recorded for Jebel Al-aulia Terkin and the lower value for Wadi Halfa Terkin (6.7). The results also showed that there was no significant difference (p > 0.05) in Total Bacterial Count among treatments investigated.
URI: http://khartoumspace.uofk.edu/handle/123456789/18059
Date: 2015-12-29


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