Abstract:
This research was conducted to investigate the effect of fish species on
chemical , physical, and organoleptic properties of fish sausages. Tetrodon fahaka (A) ,and Clarias gariepinus species (B), were used in the experiment, and they were collected from three markets.
The protein values showed there were no significant differences (p≥0.05) between the samples (A) and (B), the upper value (20.7%) attained by the sample (A) Tetrodon fahaka.
The upper value of moisture (77.6%) clarified with (A) species. And the upper mean of fat (2.43%) attained by (B) Clarias gariepinus species.
The ash values had no significant differences (P≥ 0.05), and the upper mean of ash (3.33%) clarified with (B) species.
The pH values had no significant differences (P≥ 0.05) and the upper value (6%) attained by (B) species.
Also the values of cooking loss were showed that there were no significant differences (p≥ 0.05), and the upper mean of cooking loss (34.8%) clarified with (A) species.
Sensory evaluation was executed to evaluate the acceptability of the product for the color ,texture ,flavor ,and juiciness. The result clarified good acceptability and there were no significant differences (p≥0.05) in color ,texture ,
flavor, and there was no significant differences in juiciness
