Study of Some Qualitative Characteristics and Chemical Composition of Some Canned Fish Meat Imported to Iraq | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 135, Volume 29, Issue 3, May and June 2025, Page 2405-2417 PDF (375.63 K) | ||||
| DOI: 10.21608/ejabf.2025.432961 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mustafa Aldaraji; Mohammed Alkhshali
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| Abstract | ||||
| This research was conducted on some canned fish products imported into the country to assess the pH, water capacity, and chemical composition. The outcomes demonstrated that the pH value was 6.25, 6.20 and 5.75 for sardine, mackerel and tuna, respectively. The water consumption capacity (WCC) of the meat was 26.29, 37.78 and 29.57% for sardine, mackerel and tuna, respectively. Based on results, no significant differences (P<0.05) were detected between the species studied. The composition of chemical substances in fish meat's results showed that the moisture content was 63.73, 66.82 and 65.58% in sardine, mackerel and tuna, respectively, and no significant differences (P>0.05) were observed between the species studied. The composition of protein was 21.8, 20.55 and 22.15 for sardine, mackerel and tuna, respectively, and no significant differences (P>0.05) were observed between the species studied. The results demonstrated that the percentage of fat was 9.49, 2.31 and 8.11% for sardine, mackerel and tuna, respectively, and the results showed that there were significant differences (P<0.01) between the species studied. | ||||
| Keywords | ||||
| Sardine; Mackerel; Tuna; pH; Water holding capacity; Moisture; Protein; Fat; Ash | ||||
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