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

Yıl 2021, Cilt: 5 Sayı: 1, 1 - 5, 26.06.2021

Öz

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

Destekleyen Kurum

Faculty of Animal Production, University of Khartoum, Sudan

Kaynakça

  • 1. Abolagba, O.J. and Melle, O.O. 2008. Chemical composition and keeping qualities of a scaly fish tilapia, Oreochromis niloticus smoked with two energy sources. Afr. J. General Agric., 4(2): 113-117.
  • 2. Adam Sulieman, H.M. and Allaahmed,A.A.A. 2012. Effect of Antimicrobial Properties of Pepper Fruits on Some Spoilage Organism of Sudanese Wet-Salted Fermented Fish (Fassiekh) Product. World's Vet. J. 2(1): 05-10.
  • 3. Al-Asod MB, AbdulAziz OF, Solaga AB (2000) Principles of the food industry. Second edition, Dar Al Kutub for Printing and Publishing, Mosul University.
  • 4. Al-Douri LD, Ibrahim MM, Badawi AS, Al-Aswad MB (1990) Chemical ,bacteriological and sensory study of some salted and smoking local fish. Mesopotamia Journal of Agriculture 22:245-263.
  • 5. A.O.A.C. (2005). Official Methods of Analysis (18th Edn). Association of Official Analytical Chemists International, Maryland, USA.
  • 6. Darvishi H, Azadbakht M, Rezaeiasl A, Farhang A (2013) Drying characteristics of sardine fish dried with microwave heating. Journal Saudi Soc Agric Sci 12: 121–127.
  • 7. Eskander, Mohammed. (2020). Drying and salting fish using different methods and their effect on the sensory, chemical and microbial indices. Multidisciplinary Reviews. 3. 1-7. 10.29327/multi.2020003.
  • 8. FAO (1989) Yield and Nutritional Value of the Commercially More Important Fish Species. FAO Technical Paper No.309, Rome, 187 p.
  • 9. Fishery and Aquaculture Country Profiles. Sudan (2019). Country Profile Fact Sheets. In: FAO Fisheries Division [online]. Rome. Updated 14 03 2019. [Cited 21 November 2020]. http://www.fao.org/fishery/
  • 10. Goja, Arafat. (2013). Isolation and Identification of Staphylococci Species from Fermented Salt Fish (Fassiekh). Researcher. 5.
  • 11. Hafiz, R. M. A. (2010). An Econometric Study for the Fisheries and Aquaculture Sector in Sudan (Doctoral dissertation, University of Khartoum).
  • 12. Hilderbrand, K. S., Jr. (1999). Smoking fish at home - safely. http://seafood.oregonstate.edu/.pdf%20Links/Smoking-Fish-at-Home-Safely.pdf (Accessed 21 November 2020).
  • 13. Kim, H.; Kumar, K.S.; Shin, K. Applicability of stable C and N isotope (2015), analysis in inferring the geographical origin and authentication of commercial fish (Mackerel, Yellow Croaker and Pollock). Food Chem, 172, 523–527.
  • 14. Majeed GH, Al-Hilphi, ARS (2007) Design of a solar dryer equipped with return and heating systems and tested in drying fish and meat. Journal of Basrah Researchs 3:20-30.
  • 15. Mohamed, E.H.A., Al-Maqbaly, R. and Mansour, M.H. 2010. Proximate composition, amino acid and mineral contents of five commercial Nile fishes in Sudan. Afr. J. Food Sci., 4 (10): xxx -xxx. Available online at: https://academicjournals.org/journal/AJFS/article-abstract/535924A26108
  • 16. Oduor-Odote, P.M., Shitanda, D., Obiero, M. and Kituu, G. (2010). Drying characteristics and some quality attributes of Rastrineobola argenteaand Stolephorus delicatulus. Afr. J. Food Agricul. Nutr. Develop.Augest.
  • 17. Onaheed, Osman & Sulieman, Abdel Moneim & Wa, Mustafa. (2018). Quality appraisement of Fassiekh manufactured by using different fish species in El-Dueim locality, Sudan. 4. 94-104.
  • 18. Reza, M.S., Bapary, M.A.J., Ahasan, C.T., Islam, M.N. and Kamal, M. (2007). Shelf-life of several marine fish species of Bangladesh during ice storage. Int. J. Food Sci. Technol.,doi:10.1111/j.1365-2621.2007.01613.x
  • 19. Sulieman, A. E. et al. (2014) “Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan.” Food and Nutrition Sciences 5: 606-613.
  • 20. Sulieman, A.M.E., Hassan, Z.M.A. and Elkhalifa, E.A. (2014) Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan. Food and Nutrition Sciences, 5, 606-613. http://dx.doi.org/10.4236/fns.2014.57071
  • 21. Sulieman, Abdel Moneim E., and Waleed A. Mustafa. (2012): “Quality Characteristics of Dried Fish Obtained From Eldeim Area, Central Sudan.” International Journal of Food Science and Nutrition Engineering 2, no. 1 1–6.
  • 22. Sulieman, H & Khamis, O. (2012). Effect of salt concentration level and season on chemical composition of wet-salted fermented fish species. Online Journal of Animal and Feed Research. 02.
  • 23. Zahra M. A. Hassan, Abdel Moneim E. Sulieman and Elamin A. Elkhalifa, (2014). Nutritional Value of Kejeik: A Dry Fish Product of the Sudan. Pakistan Journal of Biological Sciences, 17: 1115-1123.
Yıl 2021, Cilt: 5 Sayı: 1, 1 - 5, 26.06.2021

Öz

Kaynakça

  • 1. Abolagba, O.J. and Melle, O.O. 2008. Chemical composition and keeping qualities of a scaly fish tilapia, Oreochromis niloticus smoked with two energy sources. Afr. J. General Agric., 4(2): 113-117.
  • 2. Adam Sulieman, H.M. and Allaahmed,A.A.A. 2012. Effect of Antimicrobial Properties of Pepper Fruits on Some Spoilage Organism of Sudanese Wet-Salted Fermented Fish (Fassiekh) Product. World's Vet. J. 2(1): 05-10.
  • 3. Al-Asod MB, AbdulAziz OF, Solaga AB (2000) Principles of the food industry. Second edition, Dar Al Kutub for Printing and Publishing, Mosul University.
  • 4. Al-Douri LD, Ibrahim MM, Badawi AS, Al-Aswad MB (1990) Chemical ,bacteriological and sensory study of some salted and smoking local fish. Mesopotamia Journal of Agriculture 22:245-263.
  • 5. A.O.A.C. (2005). Official Methods of Analysis (18th Edn). Association of Official Analytical Chemists International, Maryland, USA.
  • 6. Darvishi H, Azadbakht M, Rezaeiasl A, Farhang A (2013) Drying characteristics of sardine fish dried with microwave heating. Journal Saudi Soc Agric Sci 12: 121–127.
  • 7. Eskander, Mohammed. (2020). Drying and salting fish using different methods and their effect on the sensory, chemical and microbial indices. Multidisciplinary Reviews. 3. 1-7. 10.29327/multi.2020003.
  • 8. FAO (1989) Yield and Nutritional Value of the Commercially More Important Fish Species. FAO Technical Paper No.309, Rome, 187 p.
  • 9. Fishery and Aquaculture Country Profiles. Sudan (2019). Country Profile Fact Sheets. In: FAO Fisheries Division [online]. Rome. Updated 14 03 2019. [Cited 21 November 2020]. http://www.fao.org/fishery/
  • 10. Goja, Arafat. (2013). Isolation and Identification of Staphylococci Species from Fermented Salt Fish (Fassiekh). Researcher. 5.
  • 11. Hafiz, R. M. A. (2010). An Econometric Study for the Fisheries and Aquaculture Sector in Sudan (Doctoral dissertation, University of Khartoum).
  • 12. Hilderbrand, K. S., Jr. (1999). Smoking fish at home - safely. http://seafood.oregonstate.edu/.pdf%20Links/Smoking-Fish-at-Home-Safely.pdf (Accessed 21 November 2020).
  • 13. Kim, H.; Kumar, K.S.; Shin, K. Applicability of stable C and N isotope (2015), analysis in inferring the geographical origin and authentication of commercial fish (Mackerel, Yellow Croaker and Pollock). Food Chem, 172, 523–527.
  • 14. Majeed GH, Al-Hilphi, ARS (2007) Design of a solar dryer equipped with return and heating systems and tested in drying fish and meat. Journal of Basrah Researchs 3:20-30.
  • 15. Mohamed, E.H.A., Al-Maqbaly, R. and Mansour, M.H. 2010. Proximate composition, amino acid and mineral contents of five commercial Nile fishes in Sudan. Afr. J. Food Sci., 4 (10): xxx -xxx. Available online at: https://academicjournals.org/journal/AJFS/article-abstract/535924A26108
  • 16. Oduor-Odote, P.M., Shitanda, D., Obiero, M. and Kituu, G. (2010). Drying characteristics and some quality attributes of Rastrineobola argenteaand Stolephorus delicatulus. Afr. J. Food Agricul. Nutr. Develop.Augest.
  • 17. Onaheed, Osman & Sulieman, Abdel Moneim & Wa, Mustafa. (2018). Quality appraisement of Fassiekh manufactured by using different fish species in El-Dueim locality, Sudan. 4. 94-104.
  • 18. Reza, M.S., Bapary, M.A.J., Ahasan, C.T., Islam, M.N. and Kamal, M. (2007). Shelf-life of several marine fish species of Bangladesh during ice storage. Int. J. Food Sci. Technol.,doi:10.1111/j.1365-2621.2007.01613.x
  • 19. Sulieman, A. E. et al. (2014) “Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan.” Food and Nutrition Sciences 5: 606-613.
  • 20. Sulieman, A.M.E., Hassan, Z.M.A. and Elkhalifa, E.A. (2014) Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan. Food and Nutrition Sciences, 5, 606-613. http://dx.doi.org/10.4236/fns.2014.57071
  • 21. Sulieman, Abdel Moneim E., and Waleed A. Mustafa. (2012): “Quality Characteristics of Dried Fish Obtained From Eldeim Area, Central Sudan.” International Journal of Food Science and Nutrition Engineering 2, no. 1 1–6.
  • 22. Sulieman, H & Khamis, O. (2012). Effect of salt concentration level and season on chemical composition of wet-salted fermented fish species. Online Journal of Animal and Feed Research. 02.
  • 23. Zahra M. A. Hassan, Abdel Moneim E. Sulieman and Elamin A. Elkhalifa, (2014). Nutritional Value of Kejeik: A Dry Fish Product of the Sudan. Pakistan Journal of Biological Sciences, 17: 1115-1123.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Article
Yazarlar

Wadah Elsheikh

Yayımlanma Tarihi 26 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 5 Sayı: 1

Kaynak Göster

APA Elsheikh, W. (2021). Traditional Dried and Salted Nile Fish products in Sudan: A review. Eurasian Journal of Food Science and Technology, 5(1), 1-5.
AMA Elsheikh W. Traditional Dried and Salted Nile Fish products in Sudan: A review. EJFST. Haziran 2021;5(1):1-5.
Chicago Elsheikh, Wadah. “Traditional Dried and Salted Nile Fish Products in Sudan: A Review”. Eurasian Journal of Food Science and Technology 5, sy. 1 (Haziran 2021): 1-5.
EndNote Elsheikh W (01 Haziran 2021) Traditional Dried and Salted Nile Fish products in Sudan: A review. Eurasian Journal of Food Science and Technology 5 1 1–5.
IEEE W. Elsheikh, “Traditional Dried and Salted Nile Fish products in Sudan: A review”, EJFST, c. 5, sy. 1, ss. 1–5, 2021.
ISNAD Elsheikh, Wadah. “Traditional Dried and Salted Nile Fish Products in Sudan: A Review”. Eurasian Journal of Food Science and Technology 5/1 (Haziran 2021), 1-5.
JAMA Elsheikh W. Traditional Dried and Salted Nile Fish products in Sudan: A review. EJFST. 2021;5:1–5.
MLA Elsheikh, Wadah. “Traditional Dried and Salted Nile Fish Products in Sudan: A Review”. Eurasian Journal of Food Science and Technology, c. 5, sy. 1, 2021, ss. 1-5.
Vancouver Elsheikh W. Traditional Dried and Salted Nile Fish products in Sudan: A review. EJFST. 2021;5(1):1-5.

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