Selma Ahmed Fadlalmola Ahmed Dr. IKHLAS AHMED NOUR Department of meat production ...

102 Pages·2008·0.34 MB·English

THE INFLUENCE OF BODY WEIGHT ON PROCESSING
CHARACHTERISTICS AND MEAT QUALITY OF CLARIAS
GARIEPINUS BURCHELL 1822 (GARMOUT)

By
Selma Ahmed Fadlalmola Ahmed
B.Sc. Honures University of Khartoum
Faculty of animal production
November 2003

A Thesis Submitted to the University of Khartoum in Partial
Fulfillment for the Requirement of the Degree of
Master of seince in animal Production(Meat seince).

Supervisor
Dr. IKHLAS AHMED NOUR

Department of meat production .
Faculty of animal production
University of Khartoum

August 2007
To my dear family
With love and respect
For everyone who is
special for me……

I
ACKNOWLEDGEMENTS

All praise being to Allah, the almighty for his uncounted
support. Peace and blessing of Allah be on the soul of prophet and
messenger, Mohamed and his pious companions and followers.
I would like to thank and show may sincere gratitude to Dr. Ikhlas
Ahmed Nour who supervised this work. I could not have
completed this study without her wise guidance, advice, friendship
and encouragement.
I am greatly indebted to Dr. Mohammed khair in statistical
analysis.
I appreciate the kind help offered to me by members of the
Department of meat production and dairy production , Faculty of
Animal Production, University of Khartoum.
And my thanks to every person who contributed directly or
indirectly and whose is not mentioned here.

II
Abstract

This study was conducted to investigated the effect of African
catfish, Clarias gariepinus (Quarmut) on processing characteristic and
meat (fillet) quality. A total of 28 fish were used .the fishes were divided
into 4 groups 500, 1000, 1500, 2000gm groups Standard and Total body
length evisceration yield, organ proportion weight percentage, fillet
chemical composition, pH, water holding capacity, cooking loss, oxidative
rancidity. rancidity. And sensory evaluations. Were determined on fresh
bases (day one) and different days of storage periods 4, 8, and 12 days at –
100 C. Fresh fish sausage prepared from fillet obtained from different body
weight of Clarias gariepinus were evaluated at different storage periods day
1 , 4, 8, and 12 days at –100 C.
Statistical analysis revealed no significantly inter action between the
body weight and storage time.
Standard length and Total length significantly (p >0.05) increased
with increasing body weight .
The chemical composition was significantly (p >0.001) different
between the 4 body weight group studied .Increases body weight results in
decreases in moisture %, increases in fat % and slight increases in protein
and ash percent.
Evisceration yield organ proportion increased significantly (p >0.001)
with increasing Clarias gariepinus body weight.
Body weight significantly affect keeping quality of Clarias gariepinus
fillet at storage time at 12 days at –100 C. The pH values WHC ,TBA
values and cooking loss percent increase significantly with increasing
Clarias gariepinus body weight with increasing the storage periods.
III
Chemical composition African catfish fresh sausage were significantly
different (p>0.05) in moisture and fat content. The ash and protein content
of fresh fish Sausage insignificantly different.
Mean values of cooking loss from sausage manufacured with fillet
obtanied from different body weight Clarias gariepinus .Cooking loss
percentage decrease with increasing the storage time preservation.
There was slightly increase on pH with increasing body weight and
storage time.
Oxidative Rancidity value of sausages was significantly (p<0.05)
affected by Clarias gariepinus body weight. Reuslut show that (TBA value)
were increased on sausages made from fillet of heaver weight catfish
with increasing the storage time from day one to 12 days .
Sausage and fillet Colour condinates measurements lightness (L),
redness (a) and yellowness (b) were affected significantly with increasing
both body weights and storage time Clarias gariepinus fillets.
Lightness (L), redness (a) and yellowness (b) increased with increasing
Clarias gariepinus body weight. Lightness (L), and redness (a) values
decreased with increasing storage time. While the yellowness (b) value
increased with increasing storage time.
Result for both Sausage and fillet show that differences in panel scores
for color ,tenderness, juiciness, flavor and acceptability were not
significantly (p >0.05) differ among the 4 body weight groups during
different storage periods studied.

IV
ﺔــﺻﻼــﺨﻟا
ﺔﻴﻧادﻮﺴﻟا طﻮﻣﺮﻘﻟا ﺔﻜﻤﺳ ﻰﻠﻋ ﺔﺳارﺪﻟا ﻩﺬه ﺖﻳﺮﺟأcatfish Clarias gariepinus)
African ﺔﻋﻮﻤﺠﻤﻟا ﺖﻠﺜﻣ ﻰﻠﻜﻟا نزﻮﻟا ﺐﺴﺣ ﻰﻠﻋ تﺎﻋﻮﻤﺠﻣ 4 ﻰﻟإ كﺎﻤﺳﻷا ﻢﻴﺴﻘﺗ ﻢﺗ ﺚﻴﺣ (
لﻮﻄﻟا سﺎﻴﻗ و ﻰﻠﻜﻟا نزﻮﻟا ﺬﺧا ﻢﺗ ﺔﻌﺑاﺮﻟاو ﻢﺟ 1500 ﺔﺜﻟﺎﺜﻟاو ﻢﺟ 100 ﺔﻴﻧﺎﺜﻟاو ﻢﺟ 500 ﻲﻟوﻷا
ﺔﻴﻠﺧاﺪﻟا ءﺎﺸﺣﻷا ﺔﻟازإ، ﻒﻧﺎﻋﺰﻟا ﺖﻠﻳزأ ﺚﻴﺣ ﻊﻴﻄﻘﺘﺑ كﺎﻤﺳﻷا ﺔﺠﻟﺎﻌﻣ ﺖﻤﺗ ،ﻲﺳﺎﻴﻘﻟا لﻮﻄﻟاو ﻰﻠﻜﻟا
ﺔﻘﺑﺎﺴﻟا ءاﺰﺟﻷا ﻦﻣ ءﺰﺟ ﻞآ نزو ﻢﺗ ﻢﻈﻌﻟا ﻦﻋ ﻢﺤﻠﻟا ﻞﺼﻓ ﻢﺛ ﺪﻠﺠﻟا ﺔﻟازإ ، سأﺮﻟا ﻊﻄﻗ ، ﻦهﺪﻟاو
ﻦﻳﺰﺨﺗ ﻢﺛ ﻲﺒﻳﺮﻘﺘﻟا ﻞﻴﻠﺤﺘﻟا ىﺮﺟا ﺔﻜﻤﺴﻠﻟ ﻰﻠﻜﻟا نزﻮﻟا ﻦﻣ ﺎﻬﻨﻣ ﻞﻜﻟ ﺔﻳﻮﺌﻤﻟا ﺔﺒﺴﻨﻟا بﺎﺴﺣ ﻢﺗو ﺮآﺬﻟا
، ءاﺮﺟﻹ مﺎﻳأ ﺔﻌﺑرأ ﻞآ ﺔﻨﻴﻋ ﺬﺧا ﻢﺗ ﺚﻴﺣ مﻮﻳ 12 ةﺪﻤﻟ ﺖﻠﻔﻟاpH ﺮﻴﻤﺤﺘﻟﺎﺑ نزﻮﻟا ﺪﻗﺎﻓ ﺦﻧرﺰﺘﻟا ،
. ﻲﺴﺤﻟا رﺎﺒﺘﺧﻻاو نﻮﻠﻟا ةءاﺮﻗو
ﺚﻴﺣ ﻊﻴﻄﻘﺘﺑ كﺎﻤﺳﻷا ﺔﺠﻟﺎﻌﻣ ﺖﻤﺗ ،ﻲﺳﺎﻴﻘﻟا و ﻰﻠﻜﻟا لﻮﻄﻟا سﺎﻴﻗ و ﻰﻠﻜﻟا نزﻮﻟا ﺬﺧا ﻢﺗ
ﻦﻋ ﺖﻠﻔﻟا ﻞﺼﻓ ﻢﺛ ﺪﻠﺠﻟا ﺔﻟازإ ، سأﺮﻟا ﻊﻄﻗ ، ﻦهﺪﻟاو ﺔﻴﻠﺧاﺪﻟا ءﺎﺸﺣﻷا ﺔﻟازإ، ﻒﻧﺎﻋﺰﻟا ﺖﻠﻳزأ
ﻰﻠﻜﻟا نزﻮﻟا ﻦﻣ ﺎﻬﻨﻣ ﻞآ ﺔﻳﻮﺌﻤﻟا ﺔﺒﺴﻨﻟا بﺎﺴﺣ ﻢﺗو ﺮآﺬﻟا ﺔﻘﺑﺎﺴﻟا ءاﺰﺟﻷا ﻦﻣ ءﺰﺟ ﻞآ نزو ﻢﺗ ﻢﻈﻌﻟا
مﻮﻳ 12 ةﺪﻤﻟ ﺖﻠﻔﻟا ﻦﻳﺰﺨﺗ ﻢﺗو ﻲﺒﻳﺮﻘﺘﻟا ﻞﻴﻠﺤﺘﻟا ءاﺮﺟﻹ ﺖﻠﻔﻟا ﻦﻣ ﺮﺴﻳﻷا ﺐﻧﺎﺠﻟا ﺬﺧا . ﺔﻜﻤﺴﻠﻟ
، ءاﺮﺟﻹ مﺎﻳأ ﺔﻌﺑرأ ﻞآ ﺔﻨﻴﻋ ﺬﺧا ﻢﺗ ﺚﻴﺣpH رﺎﺒﺘﺧﻻاو نﻮﻠﻟا ةءاﺮﻗو نزﻮﻟا ﺪﻗﺎﻓ ، ﺦﻧرﺰﺘﻟا ،
. ﻲﺴﺤﻟا
ﻊﻴﻨﺼﺘﻟا ﺪﻌﺑ ﻲﺒﻳﺮﻘﺘﻟا ﻞﻴﻠﺤﺘﻟا ءاﺮﺟإ ﻢﺗو اﺪﺣ ﻰﻠﻋ ﺔﻋﻮﻤﺠﻣ ﻞآ ﻦﻣ ﻚﺠﺳ ﻊﻴﻨﺼﺗ ﻢﺗ
، ءاﺮﺟﻹ مﺎﻳأ ﺔﻌﺑرأ ﻞآ ﺔﻨﻴﻋ ﺬﺧا ﻢﺘﻳ ﺚﻴﺣ مﻮﻳ 12 ةﺪﻤﻟ ﻚﺠﺴﻟا ﻦﻳﺰﺨﺗ ﻢﺗو ةﺮﺷﺎﺒﻣpH ،ﺦﻧرﺰﺘﻟا ،
. ﻲﺴﺤﻟا رﺎﺒﺘﺧﻻاو نﻮﻠﻟا ةءاﺮﻗو نزﻮﻟا ﺪﻗﺎﻓ
) ﺪﻨﻋ ﺔﻳﻮﻨﻌﻣ ةدﺎﻳز دﻮﺟو ﺞﺋﺎﺘﻨﻟا تﺮﻬﻇاp > 0.05 ﻰ(cid:1127)ﺳﺎﻴﻘﻟاو ﻰ(cid:1127)ﻠﻜﻟا لﻮ(cid:1127)ﻄﻟا ﻦ(cid:1127)ﻣ ﻞ(cid:1127)آ ﻰﻓ (
ﻢ(cid:1127)(cid:1127)ﻈﻌﻟاو ﺖ(cid:1127)(cid:1127)ﻠﻔﻟا ،ﺪ(cid:1127)(cid:1127)ﻠﺠﻟا ، سأﺮ(cid:1127)(cid:1127)ﻟا ، ﻦهﺪ(cid:1127)(cid:1127)ﻟاو ﺔ(cid:1127)(cid:1127)ﻴﻠﺧاﺪﻟا ءﺎﺸ(cid:1127)(cid:1127)ﺣﻷا ، ﻒﻧﺎ(cid:1127)(cid:1127)ﻋﺰﻟا ﻦ(cid:1127)(cid:1127)ﻣ ﻞ(cid:1127)(cid:1127)آ نزﻮ(cid:1127)(cid:1127)ﻟ ﺔﺒﺴ(cid:1127)(cid:1127)ﻨﻟﺎﺑ ﺎ(cid:1127)(cid:1127)ﻣا
.ﻰﻟﺎﺘﺘﻟا ﻰﻠﻋ ﺔﻳﻮﻨﻌﻣ تﺎﻓﻼﺘﺧا ﺞﺋﺎﺘﻨﻟا تﺮﻬﻇا
دﺎﻣﺮﻟاو ﻦﻴﺗوﺮﺒﻟا و ﻦهﺪﻟا و ﺔﺑﻮﻃﺮﻟا ﺔﺒﺴﻧ ﻲﻓ ىﻮﻨﻌﻣ قﺮﻓ دﻮﺟو ﻲﺒﻳﺮﻘﺘﻟا ﻞﻴﻠﺤﺘﻟا ﺔﺠ ﻴﺘﻧ تﺮﻬﻇا
) ﺪ(cid:1127)(cid:1127)ﻨﻋ ﺔ(cid:1127)(cid:1127)ﻌﺑرﻷا تﺎ(cid:1127)(cid:1127)ﻋﻮﻤﺠﻤﻟا ﻦﻴ(cid:1127)(cid:1127)ﺑ p>0.001 ﺔﻜﻤﺴ(cid:1127)(cid:1127)ﻟا نزو ةدﺎ(cid:1127)(cid:1127)ﻳﺰﺑ ﺔ(cid:1127)(cid:1127)ﺑﻮﻃﺮﻟا ﺔﺒﺴ(cid:1127)(cid:1127)ﻧ ﺖ(cid:1127)(cid:1127)ﻠﻗ ﺚ(cid:1127)(cid:1127)ﻴﺣ (
. نزﻮﻟا ةدﺎﻳﺰﺑ دﺎﻣﺮﻟاو ﻦﻴﺗوﺮﺒﻟاو ﻦهﺪﻟا ﺔﺒﺴﻧ تدازو
V
ةﺮﺘﻓ لﻼﺧ ﺦﻧﺰﺘﻟا لﺪﻌﻣ ﻰﻓ ةدﺎﻳز ﻚﻟﺎﻨه ﺖﻧﺎآ ﺞﺋﺎﺘﻨﻟا تﺮﻬﻇا تﺎﻨﻴﻌﻟا ﻦﻳﺰﺨﺗ ﺪﻌﺑ
لا ﺎﻣا ﺔﻜﻤﺴﻟا نزو ةدﺎﻳﺰﺑ تداز ﺚﻴﺣ ﻦﻳﺰﺨﺘﻟاpH ﺎﻣأ .ﻦﻳﺰﺨﺘﻟا ةﺮﺘﻓ ءﺎﻨﺛأ ةدﺎﻳز ﻚﻟﺎﻨه ﺖﻧﺎﻜﻓ
.ﻦﻳﺰﺨﺘﻟﺎﺑ ﺪﻗﺎﻔﻟا ﻞﻘﻳ ﺎﻤﻨﻴﺑ نزﻮﻟا ةدﺎﻳﺰﺑ ﺔﻳﻮﻨﻌﻣ ةدﺎﻳز ﻚﻟﺎﻨه نﺎآ ﺪﻘﻓ ﻰﻬﻄﻟا ﺪﻗﺎﻓ
ﻚ(cid:1127)ﻟﺎﻨه ﺎ(cid:1127)ﻤﻨﻴﺑ . نزﻮ(cid:1127)ﻟا ةدﺎ(cid:1127)ﻳﺰﺑ ﺮﻔ(cid:1127)ﺻﻻا نﻮ(cid:1127)ﻠﻟا ةدﺎ(cid:1127)ﻳز و ﺢﺗﺎ(cid:1127)ﻔﻟا ن ﻮﻠﻟاو راﺮﻤﺣﻻا ﺔﺟرد ﻰﻓ ةدﺎﻳز ﻆﺣﻼﻳ
.ﻦﻳﺰﺨﺘﻟا ةﺮﺘﻓ ةدﺎﻳﺰﺑ ﺮﻔﺻﻻا نﻮﻠﻟا ةدﺎﻳز ﻊﻣ ﺢﺗﺎﻔﻟا نﻮﻠﻟاو راﺮﻤﺣﻻا ﺔﺟرد نﺎﺼﻘﻧ
ﻦﻴﺗوﺮ(cid:1127)ﺒﻟا ﺔﺒﺴ(cid:1127)ﻧ ﻰ(cid:1127)ﻓ ىﻮ(cid:1127)ﻨﻌﻣ قﺮﻓ دﻮﺟو مﺪﻋ تﺮﻬﻇا ﻚﺠﺴﻟا تﺎﻨﻴﻌﻟ ﻲﺒﻳﺮﻘﺘﻟا ﻞﻴﻠﺤﺘﻟا ﺔﺠﻴﺘﻧ ﺎﻣا
) ﺪ(cid:1127)ﻨﻋ ﺔ(cid:1127)ﻌﺑرﻻا تﺎ(cid:1127)ﻋﻮﻤﺠﻤﻟا ﻦﻴ(cid:1127)ﺑ دﺎﻣﺮﻟاوp > 0.05 ﺔﺒﺴ(cid:1127)ﻧ ﻰ(cid:1127)ﻓ ىﻮ(cid:1127)ﻨﻌﻣ قرﺎ(cid:1127)ﻓ ﻚ(cid:1127)ﻟﺎﻨه نﺎ(cid:1127)آ ﺎ(cid:1127)ﻤﻨﻴﺑ (
. نزﻮﻟا ةدﺎﻳﺰﺑ ﻦهﺪﻟا ﺔﺒﺴﻧ ﺪﻳﺰﺗو ﺔﻜﻤﺴﻟا نزو ةدﺎﻳﺰﺑ ﺔﺑﻮﻃﺮﻟا ﺔﺒﺴﻧ ﻞﻘﺗ ﺚﻴﺣ ﺔﺑﻮﻃﺮﻟاو ﻦهﺪﻟا
ﻦﻴ(cid:1127)ﺑ دﺎ(cid:1127)ﻣﺮﻟاو ﻦﻴﺗوﺮ(cid:1127)ﺒﻟا ﺔﺒﺴ(cid:1127)ﻧ ﻰ(cid:1127)ﻓ ىﻮﻨﻌﻣ قﺮﻓ دﻮﺟو مﺪﻋ تﺮﻬﻇا ﻲﺒﻳﺮﻘﺘﻟا ﻞﻴﻠﺤﺘﻟا ﺔﺠﻴﺘﻧ ﺎﻣا
) ﺪﻨﻋ ﺔﻌﺑرﻻا تﺎﻋﻮﻤﺠﻤﻟاp > 0.05. ﺔﺑﻮﻃﺮﻟاو ﻦهﺪﻟا ﺔﺒﺴﻧ ﻰﻓ ىﻮﻨﻌﻣ قرﺎﻓ ﻚﻟﺎﻨه نﺎآ ﺎﻤﻨﻴﺑ (
) ﺪ(cid:1127)ﻨﻋ ﺔ(cid:1127)ﻳﻮﻨﻌﻣ ﺪ(cid:1127)ﻘﻔﻟا ﻰ(cid:1127)ﻓ ةدﺎ(cid:1127)ﻳﺰﻟا ﺖﻧﺎآ ﺪﻘﻓ ﺮﻴﻤﺤﺘﻟﺎﺑ نزﻮﻟا ﺪﻗﺎﻓp>0.01 ﻞ(cid:1127)ﻘﻳو ﺔﻜﻤﺴ(cid:1127)ﻟا نزو ةدﺎ(cid:1127)ﻳﺰﺑ (
.ﻦﻳﺰﺨﺘﻟا ةﺮﺘﻓ ةدﺎﻳﺰﺑ ﺪﻘﻔﻟا
ﺞﺋﺎ(cid:1127)ﺘﻨﻟا تﺮ(cid:1127)ﻬﻇو . ﺔ(cid:1127)ﻳﻮﻨﻌﻣ قوﺮ (cid:1127)ﻔﺑو ﺦﻧﺰ(cid:1127)ﺘﻟا ةﺪﺴ(cid:1127)آا ﻰ(cid:1127)ﻓ ﺔ(cid:1127)ﻳﻮﻨﻌﻣ ةدﺎ(cid:1127)ﻳز ﻰ(cid:1127)ﻟا ﺔﺳارﺪﻟا ترﺎﺷا ﺎﻤﻨﻴﺑ
ةدﺎﻳزpH راﺮﻔ(cid:1127)ﺻﻻا ﺔ(cid:1127)ﺟرد ﻰ(cid:1127)ﻓ ةدﺎ(cid:1127)ﻳز ﺔﺳارﺪﻟا تﺮﻬﻇا ﺪﻘﻓ ﻚﺠﺴﻟا نﻮﻟ ﺎﻣا . ﻦﻳﺰﺨﺘﻟا ةﺮﺘﻓ ةدﺎﻳز ﻊﻣ
.ﺢﺗﺎﻔﻟا نﻮﻠﻟاو راﺮﻤﺣﻻا ﻰﺘﺟرد ﻦﻣ ﻞآ ﻰﻓ نﺎﺼﻘﻧو
ﻦﻴ(cid:1127)(cid:1127)ﺑ ﺔ(cid:1127)(cid:1127)ﻳﻮﻨﻌﻣ ﺮ(cid:1127)(cid:1127)ﻴﻏ تﺎ(cid:1127)(cid:1127)ﻓﻼﺘﺧا دﻮ(cid:1127)(cid:1127)ﺟو ﺔ(cid:1127)(cid:1127)ﺠﻴﺘﻨﻟا تﺮ(cid:1127)(cid:1127)ﻬﻇا ﻚﺠﺴ(cid:1127)(cid:1127)ﻟاو ﺖ(cid:1127)(cid:1127)ﻠﻔﻟا ﻦ(cid:1127)(cid:1127)ﻣ ﻞ(cid:1127)(cid:1127)ﻜﻟ ﻰﺴ(cid:1127)(cid:1127)ﺤﻟا ﻢﻴ(cid:1127)(cid:1127)ﻴﻘﺘﻟا ﺪ(cid:1127)(cid:1127)ﻨﻋ
. مﺎﻌﻟا لﻮﺒﻘﻟاو نﻮﻠﻟاو ﺔﻬﻜﻨﻟاو ﺔﻳﺮﻴﺼﻌﻟاو ةواﺮﻄﻟا ﺔﺟرد ﻰﻓ تﺎﻨﻴﻌﻟا

VI
LIST OF CONTENTS
Page No
Dedication I
Acknowledgements II
Abstract III
Arabic Abstract V
List of content VII
List of table XIII
List of figure XV
1 CHAPTER ONE INTRODUCTION 1
2 CHAPTER TOW LITERATURE REVIEW 4
2.1 Introduction 4
2.2 Clarias gariepinus - North African catfish 4
2.3 Environment and Biology: 5
2.4 Natural geographical distribution 6
2.5 Common names 7
2.6 Biological description 7
2.7 Characteristic of African Catfish 8
2.8 Catfish processing 9
2.8.1 Grading 10
2.8.2 Washing 10
2.8.3 Deheading 11
2.8.4 Gutting 11
2.8.5 Skinning 12
2.8.6 Filleting 12
VII
2.9 Dressing percentage 13
2.10 Catfish fillets quality 15
2.11 Nutritional Value and Chemical composition of Clarias 16
gariepinus fillet
2.12 pH ranges 18
2.13 water holding capacity 18
2.14 Oxidative Rancidity 19
2.15 Color 21
2.16 Cooking loss: 22
2.17.Microbial Spoilage 23
1The effect of gutting 24
2.17.2 Influence of handling and skin properties 24
2.17.3 Influence of water temperature on iced shelf life 25
2.17.4 The effect of storage temperature 26
2.18 Catfish Product 28
2.19 Packaging of fish products 29
2.20 Fish processing in the Sudan 29
2.21 Fish Sausage 32
2.21.1 Sausage additives: 33
2.21.2 Sausage Casings 35
VIII
3 CHAPTER THREE MATERIALS AND METHODS 36
3.2 Preparation of samples 36
3.2.1 fish measurement 36
3.2.1.1 Total weight 36
3.2.1.2 Standard length: 37
3.2.1.3 Total length of the fish 37
3.2.2 fish processing 37
3.2.2.1 Cut fins 37
3.2.2.2 Evaceration 37
3.2.2.3 Deheading 37
3.2.2.4 Skinning 37
3.2.2.5 Filleting: 38
3.3 Sample preparation for chemical analysis 38
3.3.2 pH determination : 38
3.3.3 Oxidative Rancidity 39
3.3.4 Water parameters 39
3.3.4.1 Water holding capacity (WHC) 39
3.3.4.2 cooking loss 39
3.4 Fresh fish sausage preparation 40
3.2.2 Recipe 40
3.2.3 Sausage Processing 42
3.2.4 sausage Proximate analysis 42
2.3.5 pH Determination of catfish Sausages 42
IX