Haygienic and nutritive value of imported carp fish and the effect of freezing on it comparing with fresh one

K. Saulum, F.

	Haygienic and nutritive value of imported carp fish and the effect of freezing on it comparing with fresh one
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 4, Issue 2, 2011, Pages 73-82 PDF (178.3 K)
Author
F. K. Saulum
Abstract
This study designed to evaluate the hygienic and nutritive value (moisture, protein, fat, ash and measured of pH) for frozen imported carp fish Cyprinus Carpio in local market and the effect of freezing on it through comparing with fresh local carp. And also to find to find the effect of freezing on fresh carp that which had been frozen for (1,2,3) weeks, 60 samples were examined during the period of this study (30 samples for imported carp and 30 samples for fresh fish) divided into two groups 30 sample for bacteriological examination and another 30 sample for nutritive evaluation. The results showed decrease in the total count of living bacteria for imported carp in both skin and muscle which were 25.92x10³ in skin and 30.77x10³ in muscle while it was high in fresh carp and reach to 63.33x10³ in skin and 48.13x10³ in muscle. And also there was a decrease in bacterial count due to expose the fresh carp to freezing degree in -18 for (1,2,3) weeks and became 51.9x10³, 37.29x10³, 28.52x10³ on consequently in skin, while was 42.26x10³, 35.13x10³, 32.78x10³ in muscle for the same freezing periods, also the results showed that the bacterial count for fish muscle was less than from skin as generally ,and bacterial muscle was more resistance for the effect of freezing. A significant difference in (P<0.01) level was registered between the bacterial count of imported fish and the fresh one in skin and muscle, in the nutritive values examine the results showed decrease in the protein, fat and moisture in imported carp which were 14.98, 3.38, 65.56 in consequently, while in the fresh carp were 17.62, 4.54, 68.71 respectively. The ash percentage was relatively high % in imported fish and reach to 1.78 and 1.17% in fresh carp. The pH value in imported carp was 6.64 and decreased in fresh to 6.39. The group of frozen fresh fish registered a decrease in percent of moisture protein and fat compared with fresh carp, and showed increase in pH and ash value. A significant difference in (P<0.05) level appear between the group of study in protein, moisture, fat evaluation and pH value, while there was no significant difference in ash examine. Finally the results of this study showed that the hygienic state of imported carp was good because the low of bacterial count for it in compared with fresh local carp, but the increase of pH value for imported fish make more exposure for the decomposition. Also the freezing has affected badly on nutritive value in carp meat, because it leads to decrease in percent of fat, protein and moisture in meat of frozen carp, and also increase in ash relativity and pH value compared with fresh carp meat, for those reasons we noticed the low of nutritive value for imported carp meat compared with local fresh carp, due to the influence of freezing them.

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