Abstract:
The research was conducted to determine the chemical, physical and organoleptic properties of fish sausage made from meat of Mormyrus Niloticus and {B} Bagrus Bayad. The samples{3kg from each species} of study were collected from the Almurada market. In the chemical analysis, the results showed that there were no significant difference in moisture {p≥0.05} between the sample A{66.4±1} and B{68.3±1.01}. in protein in sample A{23.6±0.15} and B{23.±047}.But there were significant difference in fat {p≤0.05} In sample A{3±0.36} and B{2.4±0.17}, highest in Ash {2.3%} . there were no significant difference in Ash {p≥0.05} in sample A{2.1±0.22} and B{2.3±0.26}. there were significant difference in carbohydrate {p≤0.05}in sample A {4.6±1.09} and B {3.7±0.76}.there were no significant difference between in total volatile base nitrogen {p≥0.05} . In the physical analysis, the results showed that there were no significant differences in the sample for PH. In sensory of degree of the products ability in terms of color, texture, flavor and juice, the result showed that there was good acceptance, as there were no significant differences in color and texture; but there was significant difference in flavor and juice.
