Physical attributes (PH, water holding capacity and amp; color)‎ of two types of fish meat, a preliminary investigation

Abstract EN

This study was carried to investigate pH, water holding capacity (WHC) and color of two fish meat types.

Bagrus sp.

is considred among first grade fish types, while Clarias sp.

is considered among lowest fish grades.

fish samples for analysis were selected at random from Khartoum central fish market at market conditions.

Experiments were conducted on two seasons (summer and winter) to investigate the effects of seasonality on fish quality.

The mentioned parameters are among the objective factors used to evaluate fish quality.

No significant differences (p>0.05) were detected between pH values for the two fish types while WHC was highest for Carias sp.

and the means were not significantly different (p>0.05).

The pH values of all examined samples were in the accepted zone and the meat quality of Clarias sp.

has a good processing potential.

The season exerted no effect on the color values (L,a,b) of fillets of the same fish, but the color differed significantly between the two fish types (p<0.05).