Effect of Season, Fish Species and Salt Concentration Level on Chemical Composition of Salted –Fermented Fish Species (Fassiekh)

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.