Smoking –Drying Impact on Nutritive Value Of Shilbaya arabi ( Eutropius niloticus) From ElmawradaFish Market

Abstract

The Shilbaya arabi species ( Eutropius niloticus ) were subjected to smoking and drying as means for preserving and processing fish for certain target groups . A comparison was made between the gross chemical composition and bacterial count of fish subjected to openair or shade-tent or steel oven (using Mesquite (Prosopis juliflora) as source of energy). The fish were divided into dried fresh, smoked dried/ salted and non-salted. The storage time of the processed fish prior to infestation by Dermistids was found to be less than a month. The analysis of variance showed significant difference (P<0.05) in protein content of the fish subjected to different drying modes. However, no significant difference (P> 0.05) were detected in fat, moisture and ash. The bacterial count showed no significant differences (P>0.05) between the different treatments .The species of bacteria encountered according to their order of prevalence were Bacillus, Staphylococcus and Streptococcus.