%0 Journal Article
%T EFFECT OF SALT CONCENTRATION LEVEL AND SEASON ON CHEMICAL COMPOSITION OF WET-SALTED FERMENTED FISH SPECIES
%A H.M. ADAM SULIEMAN
%J Online Journal of Animal and Feed Research
%D 2012
%I Science-Line Publication
%X The study was conducted to investigate the effect of salt concentration level and season on chemical composition of wet-salted fermented product (local name; fassiekh) processed from new two fish species (Labeo spp, local name; Debs, Schilbe spp local name Shilbaya) compared with popular fassiekh fish species (Hydrocynus spp, local name: Kass), in reducing the over fishing and use of Alestes and Hydrocynus spp.in fassiekh production in the Sudan. A assorted of 12 Kgs of each of three fassiekh fish species group, consisted of Hydrocynus spp; (25 -30 cm in total length), Labeo spp (20 -25 cm in total length) and Schilbe sp. (17 -22 cm in total length) were collected from Jebel Aulia Dam landing. Fish species were transferred to Khartoum fishing company for processing of fassiekh product. The samples were divided into 3 batches with three replicates. Each batch was treated with different common salt concentration level (20%, 25%, 33% and 0% as a control). The findings of the study clearly revealed, the chemical composition of fresh salted-fermented product showed no significant differences between Labeo and Hydrocynus spp. while Schilbe sp. recorded significantly higher fat content. The salt concentration level on studied fish species resulted in an increase in crude protein and ash content than fresh fish. The highest salt level (33%) resulted in significantly lower moisture content, and produced well wet-salted fermented product with reasonably long storage shelf life. The effect of different season's production time on wet-salted fermented product showed no significant differences in final product of wet-slated fermented fish species chemically. But there were differences in the duration of processing time, depending on ambient temperature. The study concluded that, the best fish species for production of fassiekh product was the Labeo sp. in winter time with 25% slat concentration level treatment. The second and third were Hydrocyun sp. and Shelibe sp. respectively at the same slat concentration level of treatment and season time.
%K salt concentration levels
%K season
%K chemical
%K composition
%K wet- salted Fermented
%K fish species
%U http://www.ojafr.ir/main/attachments/article/82/OJAFR,%20B3,%2010-16,%202012.pdf