Chemical Characteristics of Frozen Roho Fish Labeo rohita and Mrigal Fish Cirrhina mrigal from Local Markets in Basrah

H. Jaber, Aum-el-Basher; .T.Munshed, Saja

doi:10.33762/bagrs.2013.111618

	Chemical Characteristics of Frozen Roho Fish Labeo rohita and Mrigal Fish Cirrhina mrigal from Local Markets in Basrah
Basrah Journal of Agricultural Sciences
Article 8, Volume 26, Issue 2, 2013, Pages 51-64 PDF (0 K)
DOI: 10.33762/bagrs.2013.111618
Authors
Aum-el-Basher H. Jaber; Saja .T.Munshed
Abstract
The present study aimed to evaluated quality of two imported frozen fishes; Rohu fish (Labeo rohita) and mrigal fish (Cirrhina mrigal) that prepared from local markets of Al- Basrah (Al-Ashar, Al-Basrah , Al-Jemhoriae). The samples were collected during December, January, February , April, May, June. Proximate composition (moisture, protein, lipid and ash) were determined to frozen fish and carried chemical indicators (Total volatile nitrogen bases (TVNB), free fatty acid percentage ,Thiobarbiutric acid value). The results were analyzed statistically by randomized complete block design to determine the effect of fish species , period and location samples and the interference between fish species and location, and between fish species and period samples and between location and period samples prepared and effect interference between fish species and period samples prepared and location the mean value by depending on R. L. S. D. at (0.01) and (0.05) . There is significant differences (P<0.001) in moisture, protein, fat and ash to samples to rohu and mrigal fish frozen and prepared from the markets. differences Total Volatile Nitrogen Bases Value , Free Fatty Acid % between significant and no significant and the results showed that there is no significant effect in Thiobarbiutric acid value.

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