| Abstrakt: |
Al Gharraf river is the main branch of the Tigris River, which extends 140 kilometers andit is a major source for fish supplying to the large population living along the river with the common carp, Ctenopharyngodon idelle, Barbus luteusand Liza abu, the most common fish in the Gharraf River. Due to the hot and humid climate in the study area as well the content of quick damage fats as a results to the high content of free fatty acidsand increased the degradation products by oxidative oxidation, the safety of fish fat was an evidence of the quality and validity of fish after the capture and death. In this study, fat stability was used by assessing fish fat oxidation by estimating the value of thioparbituric acid (TBA) and peroxide (PC) for the quality of its conservation. The value of TBA and PV was not significantly affected after two hours of conservation and the fish were classified as fresh whileafter seven hours of storage at room temperature of 340C, the levels of oxidation and decomposition of fat increased with TBA 6.30, 6.10, 5.8 kg/mg of malonaldehyde and 8.8, 7.6 and 6.20 meq oxygen/kg respectively for common carp, grass carp and other types of common fish which classified as fresh fish. After ten hours of conservation, all samples were not fresh and all exceeded TBA values of 5.0 kg/mg malonaldehyde and PV 10 kg/meq oxygen. Overall, the five fish species exhibited rapid increase in PV and TBA value after 4 hours of conservation and after 20 hours of conservation thefish fat has become completely oxidized. Therefore, a strong need to raise awareness and experience among fishers to take the necessary measures to conserve, transport fish and reducethe waste after fishing. [ABSTRACT FROM AUTHOR] |
