Abstract:
The Sudanese fermented fish product (Terkin) falls in the category
of Sudanese Traditional fish products. The comparative study of this
present work was conducted to determine and compare the nutritive
values, mainly; Crude Protein, Crude Fibre, Ether Extract, Moisture, Dry
Matter, Ash and Nitrogen Free Extract of commercial Terkin product
which was collected from Jebel Al-aulia dam (Khartoum State, 45Km
south of Khartoum) and Wadi Halfa Town (lied in Sudanese-Egyptian
border in the north of Sudan). In addition, Total Bacterial Count and pH
levels were investigated in order to ensure the hygienic situation of two
IV
Omer Abu-alhassan M.Sc. Fish Science & Technology 2011
products, according to the Sudanese Standards and Metrology
Organization (SSMO), SDS 3767/2007.
The results of this study revealed highly significant differences
(p≤ 0.01) in Crude Protein 24.0% and 30.7%, Ether Extract 6.3% and
11.8%, Moisture 56.4% and 39.2%, Dry Matter 43.6% and 60.8% and
Ash 13.2% and 19.1% for Jebel Al-aulia Terkin and Wadi Halfa Terkin,
respectively. There was no significant difference (p > 0.05) in Crude
Fibre 1.5% and 1.2% and Nitrogen Free extract 3.1% and 3.4% for Jebel
Al-aulia Terkin and Wadi Halfa Terkin, respectively. Also, the findings
showed that, there was no significant difference (p > 0.05) in Total
Bacterial Count 3.5×105 CFU/g and 6.2×105CFU/g in Terkin of Jebel Alaulia
and Wadi Halfa, respectively. Also, the findings revealed that, there
was a highly significant difference (p≤ 0.01) in pH values 7.2 and 6.7 in
Terkin of Jebel Al-aulia and Wadi Halfa, respectively.
