Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan

• Main Authors: Inass A. Malik, Elgasim A. Elgasim, Oladipupo Q. Adiamo, Asmahan Azhari Ali, Isam A. Mohamed Ahmed
• Format: Article
• Language: English
• Published: Wiley 2021-07-01
• Series: Food Science & Nutrition
• Subjects: biochemical composition; freshwater fish species; frozen storage; mineral contents
• Online Access: https://doi.org/10.1002/fsn3.2340

Abstract Postharvest processing and preservation of fish have great influence on fish quality and consumption. Freshwater fish in Sudan are facing problems related to bad handling and improper storage which reduce their quality. This study investigated the changes in the chemical composition, mineral contents, pH and acid value during storage (−18°C) of five commercial fish species (Bagras bayad, Lates niloticus L., Mormyrus casahive L., Oreochromis nilotica L., and Synodrontis schall) from the River Nile coast of Sudan. The fish species are rich in protein (17.22%–23.60%) but have low fat and ash contents. Frozen storage of the fishes for 45 days reduces their protein contents while the fat and ash contents were increased (p ≤ .05). Potassium and iron are the predominant major and trace minerals and their values were increased with storage period. The pH range from 5.74 (O. niloticus) to 6.24 (B. bayad) while acid value range from 0.02 (M. casahive) to 0.12 (L. niloticus). Both pH and acid values increased with storage period. In conclusion, storage of these fish species for up to 45 days did not adversely affect their nutritional value.