University of Khartoum

The Effect Of Processing On Quality Attributes Of Three Types Of Fish Meat.

The Effect Of Processing On Quality Attributes Of Three Types Of Fish Meat.

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Title: The Effect Of Processing On Quality Attributes Of Three Types Of Fish Meat.
Author: Elminshawi, A.Hadi A.Moniem
Abstract: The aim of this study was to investigate the processing attributes of selected fish types and the effect of these attributes on the quality of the fish products. Three fish grades were selected among the types consumed at the level of Khartoum State. The selected grades (I, II&III) were represented by Bagrus sp., Gymnarchus sp. and Clarias sp. respectively. The grading was according to local consumer preference and the price of fish in the market. A number of analytical tests were performed on fish samples. The tests included fillet %, proximate analysis for the % of protein, dry matter, moisture, fat and ash. PH, water holding capacity and total microbial count were also determined. The mentioned parameters were recorded in summer and winter seasons. Fillet % was highest in Bagrus sp. followed by Gymnarchus sp. and Clarias sp.and the differences between the mean values were significant (p<0.05). Significant differences (p<0.05) were also realized in the protein and dry matter contents. Moisture content was highest in Bagrus (winter) and the lowest moisture content was lowest in Bagrus (summer) and the differences between the mean values were significant (p<0.05) among the three types. The mean values for ash content were not significant (p>0.05) for the three types. PH were not significant (p>0.05) for the three types. Color value (L)- skin side was highest in Bagrus (winter) ) and the differences between the mean values were significant (p<0.05). Total bacterial count was highest in Gymnarchus (summer) and the differences were not significant (p>0.05). Water holding capacity was highest in Clarias sp. and the differences between the mean values were significant (p<0.05). V The other phase of the study was processing of burgers and fish loaves from Bagrus sp. and Clarias sp. Chemical, physical, microbial and sensory analytical tests were performed for the processed products. Storage loss % and cooking loss % were also performed. There were no significant differences between the mean values (p<0.05).
URI: http://hdl.handle.net/123456789/8289
Date: 2007


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