Qualitative assessment of imported frozen fish fillets in Sulaimani markets

• Main Authors: Z.K. Khidhir, H.O.M. Murad, E.D. Arif
• Format: Article
• Language: Arabic
• Published: University of Mosul, College of Veterinary Medicine 2013-06-01
• Series: Iraqi Journal of Veterinary Sciences
• Subjects: Frozen fillets; Chemical compstion; Physical traits; Chemical indicators
• Online Access: http://www.vetmedmosul.org/ijvs/media/13-1-9e.pdf

This study aims to determine the quality of frozen fish fillets sold in Sulaimani city markets a total number of (64) sample of frozen fish fillets belonged to 4 foreign trademarks were collected from different parts of Sulaimani markets. The samples were subjected to physical and chemical tests to determine their quality and suitability for human consumption. The proximate chemical analysis referred to presence of significant differences in moisture, fat and protein content among the four trademarks except for ash content. While the physical indices showed that White fish fillets recorded the lowest thawing and cooking loss which in return recorded the highest WHC. Chemical indices showed that the pH mean values of Myanmar and Flander mark were significantly differed (P<0.05) than Hasson and White fish fillet, Although, the results of FFA recorded no significant differences among the trademarks, and Flander mark recorded the highest PV and TBA among the other which made it significantly differed than them and White fish fillet recorded the lowest, still, they were within the international standard limits. Where, the results of TVN values recorded no significant differences () among the inspected marks. All obtained results referred to the validity of these fish fillets for human consumption.