Comparison of the nutritive value of Fessielfh i11 Hydrocynus spp and Schilbe spp

Abstract

Abstract The current fessiekh industry is based on traditional means of production. Those practices do not seem to have been based on scientific background. This work aims at the effects of various concentrations, through three treatments, for two species of freshwater fish, on the fessiekh product. Recent efforts have been focusing on the consolidation of positive and as much as possible the minimization of the negative results. Hydrocynus species and Schilbe species were used for fessiekh preparation by using different salt concentrations (20%, 25%and 30% w/w) for three treatments (i.e. different seasons). Chemical, microbiological and sensory characteristics were determined for fish before and after salting. Microbial investigation during salting of fish showed the initial microbial increase, which passed through a maximum that finally, decreased. Commercial fessiekh contained a higher microbial load than experimentally prepared one. ,' Commercial fessiekh and experimental one showed no variations of all parameters measured other than potassium, calcium and sodium. This varying bacterial count gives the product the flavor, appearance and taste. '

Chemical composition of the two species at clifferent salt concentrations in the three treatments indicated some losses of the nutritive value when compared with fresh state. While the moisture ranged from 81.92 to 72.9% in fresh fish, it dropped to 74.94 to 60.20%D.W. in salted fish. Values for protein. fat, crude fibre and ash were20.5 to18.9%, 2.2 to 1.4%, 1.9 to 1.0% &1.7 to 1.1% in fresh fish, while in salted fish values were19.57 to 16.54%, 1.62 to0.88%, 1.32 to 0.64%, and 10.21 to 13.86% D.W. respectively Effect of the three salt concentrations (20%, 25% and 30%) on the nutritive value of fessiekh product showed no significant variation, although the salt concentration at 20% gave better results than two other concentrations. 0 Effect of seasonality (temperatures 37, 30, 27"C) on the nutritive value of the two species showed significant difference, but winter season (27 ° C) gave good quality of product compared to higher degrees (i .e 37, 30°C). Comparative nutritive value of stored product “Fessiekh” for six months, showed lower nutritive value ; better time for marketing is from zero days to 30 days. 1' Taste panelists found product from ' fish fermentation treated with salt concentration at 20% more acceptable.