STUDIES ON IMPROVING SALTED-FERMENTED FISH PRODUCTS IN SUDAN

Abstract

ABSTRACT In attempts targeting preservation of fish and their products for consumption at subsequent times and places far away from the source, this programme was arranged for a number of preservation methods to address the issues. Those methods have duly included drying, salting, smoking, fermentation. . . etc. to give a good coverage for various types of fish. It arises from the above, that there is a need to evaluate traditional and improved methods of preservation to reach an acceptable product for the consumer. For the fiilfillment of the above, this programme was set to address the quality of fish from chemical, physical and biological viewpoint. Special emphasis was attached to salting and fermentation and their impact. However, the result of this study indicated that fresh samples of two species of fish Kawara (Alesles sp.) and Debs (Labeo sp.) during three seasons are comparable in both content and values. These values of change in varying degrees when subjected to different salt concentrations during short and prolonged time. General magnitude change between fi'esh and treated samples was obtained for both sp. Significant variations for all parameters of two species during the first l\twelve days of treatments were detected, It has to be emphasized that the sixth months marks the onset of fiirther deterioration. \