Abstract:
The study was conducted to investigate the effect of season
(Summer,Winter), fish species and salt concentration level on chemical
composition of salted -fermented fish species (Labeo spp, local name ;
Debs , Schilbe spp local name Shilbaya) comparing with popular
fassiekh fish species (Hydrocynus spp , local name , Kass ), in order to help
in reducing the over fishing and use of Alestes and Hydrocynus spp in
fassiekh production.
Assorted of 12 Kgs of each of three fassiekh fish species group,
consisting 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. These samples were processed in
Khartoum Fishing Company. The samples were divided in to 3 batches.
Each batch was treated with different common salt concentration levels
(20 %, 25%, 33% and 0% as control(Fresh)).
The findings of the present study clearly revealed that, the
chemical composition of fresh salted-fermented product fish species
showed that, there were no significant differences between Labeo and
V
Hydrocynus spp while Schilbe sp. recorded significantly higher in fat
content.
The effect of salt concentration levels on studied species result 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-salted-fermented product with reasonably long storage
shelf life.
The effect of different season (Summer,Winter) production time on
salted-fermented product showed that, there were no significant
differences in final product of wet-salted-fermented fish species
chemically. But there were differences in the duration of processing time,
depending on ambient temperatures.
The organoleptic test showed that, no significant difference among
all studied fassiekh fish species.
From this study we could conclud that, the best fish species for
production of fassiekh product was the Labeo sp. at winter, the second
and third was Hydrocyuns sp. and Schilbe sp. respectively at the same salt
concentration level treatment and season.
