Traditional Dried and Salted Nile Fish products in Sudan: A review

Year 2021, Volume: 5 Issue: 1, 1 - 5, 26.06.2021

Wadah Elsheikh

Abstract

The objective of this review is to check the common methods used in drying and salting of fish preservation in Sudan and their effect on sensory, chemical and microbial indicators. Drying and salting of fish are very common in Sudan, when the other methods of preservation are not available in fish production areas. salted product (Fassiekh) are important sources of nourishment, they contain great amount of a high quality protein, the chemical and microbiological characteristics of Fassiekh shown slight differences in most of their proximate components, mineral contents and microbial characteristics, the salt concentration level resulted in an increase in crude protein and ash content than fresh fish. The sun-dried product (Kejeik) of Nile fish is a good source of proteins, minerals as well as energy, which means Kejeik has high nutritional value for healthy diet. Therefore, it becomes clear that the drying and salting process is safe to some extent and does not have a negative effect on the quality of fish products

Keywords

fish preservation, drying fish, salting fish traditional foods

Supporting Institution

Faculty of Animal Production, University of Khartoum, Sudan

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