University of Khartoum

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

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

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dc.contributor.advisor Professor Omer Fadl Idris en_US
dc.contributor.author Hassan, Ibtihag
dc.date.accessioned 2015-04-09T10:10:36Z
dc.date.available 2015-04-09T10:10:36Z
dc.date.issued 2015-04-09
dc.date.submitted 2007
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/8740
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher UOFK en_US
dc.subject Shilbaya arabi,Nutritive Value,Fish Market en_US
dc.title Smoking –Drying Impact on Nutritive Value Of Shilbaya arabi ( Eutropius niloticus) From ElmawradaFish Market en_US
dc.type Thesis en_US
dc.Degree M.Sc en_US
dc.Faculty Veterinary Medicine en_US
dc.contributor.faculty Biochemistry en_US

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