University of Khartoum

Taxonomic Revision of the Tiger Fish Hydrocynus vittatus (Castelnau, 1861), H. Brevis (Cuvier & Valencience, 1849) and H. forskalii (Cuvier, 1819) from the Nile in Sudan

Taxonomic Revision of the Tiger Fish Hydrocynus vittatus (Castelnau, 1861), H. Brevis (Cuvier & Valencience, 1849) and H. forskalii (Cuvier, 1819) from the Nile in Sudan

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Title: Taxonomic Revision of the Tiger Fish Hydrocynus vittatus (Castelnau, 1861), H. Brevis (Cuvier & Valencience, 1849) and H. forskalii (Cuvier, 1819) from the Nile in Sudan
Author: Mohamed, Elagba
Abstract: The fatty acids composition of the salted-fermented fish product ‘Feseekh’ of the Nile tiger-fish (Hydrocynus spp.) was determined and compared with fresh fish. Fatty acids were analyzed as their methyl esters with gas chromatography-mass spectrometry (GC). Fermented fish contained significantly (p<0.05) lower amounts of total fatty acids (26.66 mg/g) compared to fresh fish (40.04mg/g). Palmitic acid (C16:0), Stearic acid (C18:0), palmitoleic acid (C16:1) and oleic acid (C18:1) were the most abundant fatty acids of both fermented and fresh fish. The most abundant polyunsaturated fatty acids were linoleic acid (C18:2n6), linolenic acid (C18:3n3). A significant decrease (p<0.05) in the content of Palmitic acid (C16:0) and oleic acid (C18:1) of the fermented fish compared to fresh fish was observed. The contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were (1.73 and 2.77mg/g) in fermented fish, respectively, compared to (1.46 and 2.28mg/g), respectively, in fresh fish. The ratio of DHA/EPA was1.6 in both fermented and fresh fish. Saturated fatty acids (SFA) were the most dominant class of fatty acids followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Saturated fatty acids formed higher percentage of total fatty acids (49.44%TFA) in fermented fish, compared to (46.04%TFA) in fresh fish. Both fermented and fresh fish contained higher amounts of N-3 fatty acids (8.63% and 8.34%TFA) compare to n-6 fatty acids (3.76% and 4.35%TFA) (giving n-6/n-3 ratio of 0.44 and 0.52, respectively. The present results indicated that ‘Feseekh’ is a good source of essential fatty acids for human, and with same level of DHA/EPA ratio can provide the daily requirement of DHA and EPA as fresh fish. However, traditional fermented fish products present health risk for human safety. Therefore, strict control measures is recommended for producers of fermented fish and good guidance should be provided for household producers in terms of their safety.
URI: http://khartoumspace.uofk.edu/handle/123456789/20994
Date: 2016-05-04


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