Quality Attributes, Minerals and VitaminsContents Of FishPatties

ABSTRACT

This study was conducted to assess the effect of fish species and water

environment on chemical, physical, mineral, vitamin and organoleptic

properties of fish patties Malpetrauselectriccus(A) and

Tetradonfahaka(B), which were usedin the study. Samples were collected

from three different water environments River Nile, White Nile and Blue

Nile.

After collected the fresh fish patties were formulated as two

groups(A and B) .

The chemical analysis showed that, the protein, moisture, ash

content and ether extract (E.E) percentages showedsignificant

differences(p< 0.05), between samples in the twogroups(A and B).

The pHshowed no significant difference between the two groups (p>0.

05) in the three water environments, but there was significant difference

(p< 0.05) in cooking loss.

Minerals(Calcium and Sodium)were notsignificantly different

among the treatments at (p>0. 05) of the samples within the three water

environments, but phosphorous, magnesium and potassium

showedsignificantdifference (p< 0.05)among the treatments of the samples

within the two groups (A and B).

Vitamin {C}showed no significant difference among the treatments(p>

0.05) of the sample within the three water environments, but in Vitamins

{A and E}showed significant difference among the treatments (p< 0.05) of

the sample within the three water environments .

Theorganoleptic test for the (color, flavor, texture and juiciness) reported

significant difference among the treatments(p< 0.05) of the sample within

the three water environmentsby the panelists.

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