Effects of steaming and chilling on the Quality and Chemical Composition of (Oreochromis .niloticus)Fish

Abstract

This study was conducted in Department of Fisheries and Wildlife Science, (DFW)at Sudan University of science and technology. To identify the bacterial load and chemical composition and sensory evaluation of processed steamed and chilled (O. niloticus) fish.50 fish samples were collected from Hatchery of (DFW), processed by steaming and chilled for ten days; random samples were analyzed for microbial, chemical and sensory evaluation. The results showed the bacterial loads of steamed chilled and row chilled fish werein the range of (3.3×10 2 - 1.4 ×10 4 ) cfu/g, (5×10 4 - 8.4 ×10 3 ) cfu/g respectively. There wassignificance different (p˃0.05) between steamed chilled and row chilled fish at all storage time. On the other hand Total coliform, salmonella and Ecoli were absent in all analyzed samples in different storage time.

The chemical composition (%) of steamed chilled fish were,moisture content (70.1-78), protein (26.3-28), fat (1.1-1.3) and ash(.2-1.4) while the row chilled fish were moisture (78-79),protein (21.2 -26.3),fat (1.31.6%) and ash (.2- 2.1%) .There was significance different (p˃0.05). In

chemical composition between steamed chilled

and row chilled fish in

different storage time.

Sensory

evaluation of steamed chilled fish was (6.6 -8.4) for texture, (8.6-10) for odor and (7.4-9.6)for color while row chilled fish was (9.39.8)

for texture, (9.2 -10) for odor and(8.6 -9.8)for color. There was significance different (p˃0.05) in sensory evaluation in steamed chilled and rowchilled fish in different storage time. Therefore, steaming and chilling is a new introduced method for fish preservation, and they are preventing the quality deterioration.