Comparative Study on Nutritive Value and Microbial load Count of Wet-salted Fermented Fish Product (Terkin) in Sudan

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.