Effect of Drying Methods on the Proximate Composition of Clarias Lazera "Cuvier and Valenciennes"
| المصدر: | مجلة الدراسات العليا |
|---|---|
| الناشر: | جامعة النيلين - كلية الدراسات العليا |
| المؤلف الرئيسي: | Karrar, Abeer M. H. (Author) |
| مؤلفين آخرين: | Ali, Abdel Karim S. (Co-Author) |
| المجلد/العدد: | مج11, ع43 |
| محكمة: | نعم |
| الدولة: |
السودان |
| التاريخ الميلادي: |
2018
|
| الشهر: | يونيو |
| الصفحات: | 11 - 24 |
| ISSN: |
1858-6228 |
| رقم MD: | 907590 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | IslamicInfo, HumanIndex, EcoLink, EduSearch |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Clarias Lazera | Fish Solar Drying | Salting | Nutritive Value | Minerals | Bacterial Spoilage
|
| رابط المحتوى: |
عدد مرات التحميل
1
| المستخلص: |
The objective of this study is to compare the quality of solar tunnel and traditional sun and air dried fishes of Clarias lazera (Cuvier and Valenciennes) products in combination with salting and smoking as pre drying treatments. Fresh fish specimens of C. lazera, and subjected to air drying, sun drying or solar drying. Each of these methods was conducted in combination with salting, smoking or using fresh fish samples. All these activities were repeated to cover the three seasons of the year. Fish proximate composition including the determination of moisture, ash, oil and protein; then from this fat to protein ratio and caloric value were calculated. The content of some minerals i.e. Na+, K+, Fe+2, Ca+2, Mg+2, Cu+2 and P+2; in addition to total bacterial counts and identification of some bacterial species which were used as comparison parameters throughout this study. The results showed significant effects of the interactions of seasons and drying methods on all the proximate constituents of the fresh treated samples (p<0.05). In salted dried products, almost all the proximate constituents are significantly affected by the drying methods (p<0.05) except the ether extract. Also all the chemical constituents of the smoked dried products were affected by the different drying methods (p<0.05) except the ash content. No significant differences were observed in minerals contents in comparing the different treatments except for phosphorus content. Microbiological examination results revealed that all dried products are within the acceptable ranges of the specified microbiological limits recommended for fish and fishery products by different international agencies. |
|---|---|
| ISSN: |
1858-6228 |
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