Effect of different salt concentrations level on chemical composition of wet-salted fermented product (fessiekh)

Abstract

This work was performed to investigate the influence of different salt concentrations level (20%, 25%, 30% and 0% as a control) on chemical composition of wet-salted fermented product (local name; fessiekh) processed from new fish species Schilbe spp local name (Shilbaya) compared with popular fessiekh fish species (Hydrocynus spp, local name: Kass), in reducing the over fishing and use of Hydrocynus spp. in fessiekh production in the Sudan. Moisture content, crude protein, crude fat, crude fiber, ash content and some minerals content were analyzed to determine chemical quality before and after salting. Chemical composition of the Hydrocynus spp and Schilbe spp after salting, indicated some losses of the nutritive value when compared with fresh state. Also the findings of the study clearly revealed, the chemical composition of fessiekh product showed no significant differences between Hydrocynus spp. and Schilbe sp. Effect of salt concentrations (20%, 25% and 30%) on the nutritive value of Fessiekh product showed significant variation, although salt concentration level 20% gave better results than the two other concentrations. Taste panelists found product from fish fermentation treated with salt concentration 20% more acceptable.