Changes in Chemical Composition of Tiger Fish and Pebbly Fish from Lake Nasser after Salting and Drying | ||||
| Aswan University Journal of Sciences and Technology | ||||
| Volume 5, Issue 1, March 2025, Page 172-188 PDF (1.34 MB) | ||||
| Document Type: Original papers | ||||
| DOI: 10.21608/aujst.2024.339121.1151 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Nagati Elghazali1; Redaa abd El-Mawgoud Gomaa 2; Asmaa Mahmoud Hassan  3; Amna Abul-Kasem Osman 4
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| 1Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt | ||||
| 2Department of Food Science &Technology, Faculty of Agriculture, Aswan university | ||||
| 3مصر اسوان جامعة أسوان كلية تكنولوجيا المصايد والاسماك | ||||
| 4Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egyptd | ||||
| Abstract | ||||
| The aims of this Study on two species of fish from Lake Nasser as Tiger fish (Hydrocynus froskahlii) and Pebbly fish (Alestes dentex) as affected by salting by 30% salt or drying by oven dry at 70-80 °C for 18-30 and storage at room temperature for two months. Salting or drying samples were analyzed each 10 days, for two months. The approximate chemical composition, protein fractions, and fatty, amino acids composition reactive substances of Thiobarbituric acid (TBA) were studied. The result showed that the moisture contents of all fish samples was decreased as affected by salting or drying and also, it gradually decreased as affected by increasing period of storage. Moreover, as affected by drying and storage the contents of crude protein, crude lipids, ash, pH, (TBA), and sarcoplasmic contents were significantly increased (p ≤ 0.05) during storage, while after salting the contents of crude protein, crude lipids and myofibrillar were decreased for both fish samples. However, amino and fatty acids composition was gradually increased in both samples as affected by drying, salting and storage for 2 months. Generally, the drying fish samples have high nutrition value but it has the lowest quality as affected by increasing period of storage. So, it is recommended to use drying fish in nutrition recipes. On the other hand, salting process of fish caused comparatively lower changes than drying process. | ||||
| Keywords | ||||
| Tiger fish; Pebbly fish; Salting; Drying; Protein Fractions | ||||
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