Chemical Characteristics of Frozen Roho Fish Labeo rohita and Mrigal Fish Cirrhina mrigal from Local Markets in Basrah

Abstract

The present study aimed to evaluated quality of two imported frozen fishes; Rohufish (Labeo rohita) and mrigal fish (Cirrhina mrigal) that prepared from local markets of Al-Basrah (Al-Ashar, Al-Basrah , Al-Jemhoriae). The samples were collected during December,January, February , April, May, June. Proximate composition (moisture, protein, lipid and ash)were determined to frozen fish and carried chemical indicators (Total volatile nitrogen bases(TVNB), free fatty acid percentage ,Thiobarbiutric acid value). The results were analyzedstatistically by randomized complete block design to determine the effect of fish species , periodand location samples and the interference between fish species and location, and between fishspecies and period samples and between location and period samples prepared and effectinterference between fish species and period samples prepared and location the mean value bydepending on R. L. S. D. at (0.01) and (0.05) . There is significant differences (P<0.001) inmoisture, protein, fat and ash to samples to rohu and mrigal fish frozen and prepared from themarkets. differences Total Volatile Nitrogen Bases Value , Free Fatty Acid % betweensignificant and no significant and the results showed that there is no significant effect inThiobarbiutric acid value.