Browsing by Author "Abdel Karim Sabir"

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    Effects of Sun Drying and Salting on the Nutritive Value of Oreochromis niloticus (Trewavas
    (جامعة النيلين - كلية الدراسات العليا, 2014-12-22) Abeer M. H. Karrar; Manal M. A. Awad Elkareem; Samah Mohamed Fadlla Elmula; Abdel Karim Sabir
    The aim of this study is to investigate the effect of salting and sun drying on the nutritive value of Oreochromis niloticus products. Fresh fish specimens of O. niloticus were subjected to salting and drying. Two salt concentrations were experimented: 20 % and 30 % wt/ vol. Fish proximate composition including the determination of moisture, ash, oil and protein contents, fat: protein ratio and caloric values were estimated. In addition, the total bacterial load was identified in the two different salt concentrations. The results which are statistically analyzed showed very clear significant differences in moisture, ash, protein contents and energy value of Oreochromis niloticus among the different treatments (P<0.05). No significant difference was detected in fat % and fat: protein ratio (P>0.05). The microbiological examination revealed that fresh and salted dried products of the O. niloticus are within the acceptable levels of the specified microbiological limits recommended by international agencies for fish and fishery products. Keywords: Oreochromis niloticus, Fish salting, Fish drying, Nutritive value, Bacterial spoilage
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    Effects of Sun Drying and Salting on the Nutritive Value of Oreochromis niloticus (Trewavas
    (جامعة النيلين, 2009) Abeer M. H. Karrar; Manal M. A. Awad Elkareem; Samah Mohamed Fadlla Elmula; Abdel Karim Sabir
    The aim of this study is to investigate the effect of salting and sun drying on the nutritive value of Oreochromis niloticus products. Fresh fish specimens of O. niloticus were subjected to salting and drying. Two salt concentrations were experimented: 20 % and 30 % wt/ vol. Fish proximate composition including the determination of moisture, ash, oil and protein contents, fat: protein ratio and caloric values were estimated. In addition, the total bacterial load was identified in the two different salt concentrations. The results which are statistically analyzed showed very clear significant differences in moisture, ash, protein contents and energy value of Oreochromis niloticus among the different treatments (P<0.05). No significant difference was detected in fat % and fat: protein ratio (P>0.05). The microbiological examination revealed that fresh and salted dried products of the O. niloticus are within the acceptable levels of the specified microbiological limits recommended by international agencies for fish and fishery products. Keywords: Oreochromis niloticus, Fish salting, Fish drying, Nutritive value, Bacterial spoilage