Abstract:
This study was conducted in Khartoum State -Sudan to evaluate the effects of fish species Malpetrauselectriccus (A) , Tetradonfahaka( B) and water environment on chemical, physical properties of fish patties. Fish species samples were collected from three different water environments, River Nile(R.N), White Nile(W.N) and Blue Nile(B.N). Patties were formulated after collection of the fresh fish as two groups(A and B) . The chemical analysis showed that, the protein, moisture, ash content and ether extract (E.E) were significantly different(p< 0.05), among samples in the two groups(A and B) as the highest protein content(31.30 ±0.232)was shown in A in R.N and the lowest one (29.37±0.175) reported at B in W.N. Group A in W.N reported the highest content of ether extract(6.37±0.21) ,however the lowest content was found in B in R.N. The pH showed no significant difference between the two groups (p>0.05) in the three water environments ,while samples of the two groups(A and B) were significantly different (p< 0.05) in cooking loss that B in B.N reported the highest percentage ( 38.00±2.48),in reverse to A in W.N that recorded the lowest percentage (28.00±2.48 ).The difference in fish species and water environments affected significantly on chemical composition and cooking loss of fish patties.
