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Selected Fermented Fish Products of the Sudan

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African Fermented Food Products- New Trends

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Abstract

Mot studies of chemical, microbial and organoleptic characteristics in all types of fermented fish indicated that the treatment methods practiced, whether fermentation with salting or fermentation with drying or fermentation without salting, do not affect the percentage of protein (no significant differences), all types of fish contain fatty acids Saturated and unsaturated and omega-6 and some omega-3 acids may be present in trace proportions compared with omega-6 in some varieties. Major and minor minerals are found in high proportions. The degree of sensory evaluation and acceptance is affected by the type of fish and that all types of fish used were very acceptable. In most studies conducted to assess the microbial samples of fermented fish, the results were highly contaminated with different microbial groups, including pathogens. This contamination may be attributed to the surrounding environment or improper handling. Based on these results, it is highly recommended to follow personal hygiene during the handling and handling of fermented fish products, as well as packing them in safe and sterile containers. Health procedures must also be followed while preparing and displaying products in the shops.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, University of Bakht Alruda, Eldoeim, Sudan

    Onaheid Ahmed Osman & Walied Abdelrahman Mustafa

  2. Department of Biology, College of Science, University of Hail, Hail, Kingdom of Saudi Arabia

    Abdel Moneim Elhadi Sulieman

Authors
  1. Onaheid Ahmed Osman
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  2. Walied Abdelrahman Mustafa
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  3. Abdel Moneim Elhadi Sulieman
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Editor information

Editors and Affiliations

  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Osman, O.A., Mustafa, W.A., Sulieman, A.M.E. (2022). Selected Fermented Fish Products of the Sudan. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_14

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