Quality Attributes, Minerals and VitaminsContents Of FishPatties

Abstract

This study was conducted to assess the effect of fish species and water environment on chemical, physical, mineral, vitamin and organoleptic properties of fish patties Malpetrauselectriccus(A) and Tetradonfahaka(B), which were usedin the study. Samples were collected from three different water environments River Nile, White Nile and Blue Nile. After collected the fresh fish patties were formulated as two groups(A and B) . The chemical analysis showed that, the protein, moisture, ash content and ether extract (E.E) percentages showedsignificant differences(p< 0.05), between samples in the twogroups(A and B). The pHshowed no significant difference between the two groups (p>0. 05) in the three water environments, but there was significant difference (p< 0.05) in cooking loss. Minerals(Calcium and Sodium)were notsignificantly different among the treatments at (p>0. 05) of the samples within the three water environments, but phosphorous, magnesium and potassium showedsignificantdifference (p< 0.05)among the treatments of the samples within the two groups (A and B). Vitamin {C}showed no significant difference among the treatments(p> 0.05) of the sample within the three water environments, but in Vitamins {A and E}showed significant difference among the treatments (p< 0.05) of the sample within the three water environments . Theorganoleptic test for the (color, flavor, texture and juiciness) reported significant difference among the treatments(p< 0.05) of the sample within the three water environmentsby the panelists.