Physicochemical Properties of Frankfurter Produced from Mormyrus casahive and Lates niloticus Flesh

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Date
2015-06-15
Authors
Shaza Elmahi Bilal, Bilal
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uofk
Abstract
Physicochemical properties of Frankfurter produced From Mormyrus casahive and Lates niloticus Flesh M.Sc. Thesis By Shaza Elmahi Bilal Abstract: the objective of the study was to evaluate the possibility of producing frankfurter from. Mormyrus casahive an underutilized Nile fish species and Lates niloticus high quality Nile fish species. Fish were purchased from Elmowrada market in Omdurman; Khartoum, Sudan. Fish were washed, gutted, filleted, minced and mixed with soybean flour, corn oil and spices, stuffed in cellulose casing, smoked and cooked. Proximate composition results indicated that M. casahive and L. niloticus fish differ significantly (PX04;0.05) in moisture, protein, fat and ash contents. Fatty acids profile indicated that M. casahive and L.niloticus differ in fatty acids contents.^5;-Linolenic acid ethyl ester, ^5;-Linolenic acid methyl ester, hexa decatrienoic acid methyl ester, arachidonic acid ethyl ester, arachidonic acid, ethyl eicosapentanoate, eicosatetraenoate and oleic acid were the essential fatty acids found in M.casahive fish, while, oleic and linoleic acid were the essential fatty acids found in L. niloticus fish. Water holding capacity and cooking yield were significantly higher (PX04;0.05) in L.niloticus frankfurter than in M.casahive frankfurter. Panelists valued L. niloticus frankfurter sensory attributes wich were significantly higher (PX04;0.05) than that of M.casahive frankfurter. M.casahive frankfurter were inferior in quality when compared with that of L. niloticus frankfurter, however they were very acceptable to the panelists. Potentialities of producing frankfurter from underutilized Nile fish species exist; however, further studies are needed to commercialize fish frankfurter production
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Physicochemical Properties of Frankfurter Produced from Mormyrus casahive and Lates niloticus Flesh
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