Lipid oxidation as a quality indicator in meats for Five local Fresh Fish. Zaid Kh. Khidhir1, Bahrouz M. A. Jaff 2, Hatem H. Saleh3

	Lipid oxidation as a quality indicator in meats for Five local Fresh Fish. Zaid Kh. Khidhir1, Bahrouz M. A. Jaff 2, Hatem H. Saleh3
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 14-8
Abstract
To assess the quality of five types of local, most heavily traded and widespread in Sulaimani, fresh fish including Grass carp (Ctenopharyngodon idella), Silver carp (Hypophthalmichthys molitrix), Common carp (Cyprinus carpio), Bizz (Barbus esocinus) and Shabbout (Barbas grypus), different standard inspection tests were applied. Lipid oxidation evaluation: except Silver carp which revealed unacceptable limits of thiobarbituric acid (TBA) (mean value 5.2mg malonaldehyde/ kg), the remaining four types were within acceptable limits which was 0.87 for Bizz to 3.48mg malonaldehyde/ kg for Common carp, values varied significantly. The peroxide value was within the acceptable limits for all types and valued 3.40 for Bizz to 8.86meq oxygen /kg for Silver carp and varied significantly. Free fatty acids was within the acceptable limits for all types valued 0.77 for Bizz to 1.36% for Silver carp and varied significantly, wild inhabitant showed significantly stability than farmed inhabitants among farmable types. The licensed markets sold five types with lipid stability significantly better than unlicensed markets.
Keywords
fresh fish; oxidation indicators; Sulaimani

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