Changes in some chemical characteristics and lipid composition of salted fermented Bouri Fish muscle ( Mugil cephalus)

Abstract

‘Feseekh’ is the traditional name in Egypt of salted-fermented Bouri Fish ( Mugil cephalus). The effect of the salting-fermenting process on gross chemical composition was studied. The lipid content decreased from 12·6 to 11·2% in small fish and from 7·5 to 6·3% in large fish accompanied by an increase in peroxide value and production of free fatty acids. TLC plates were used to study the lipid classes and individual phospholipids of fresh and salted fish. Phospholipids (PS), monoglycerides (MG) and triglycerides and hydrocarbons (TG & HC) showed a decrease while diglycerides (DG) and free fatty acids (FFA) showed a significant increase. The process resulted in a depletion in phosphatidyl inositol (P1), phosphatidyl choline (PC), sphingomyelin (SL) and phosphatidyl ethanolamine (PE). At the same time phosphatidic acid (PA) and lysophosphatidyl choline (LPC) showed significant increases. GLC analysis was used to study the fatty acid composition of fresh and salted fish. The salting and fermenting process of fish resulted in a significant increase in C 16:0, while C 20:4, C 22:5 and C 22:6 showed a great decrease. The ratio of unsaturates saturates ( U S ) decreased after the salting and fermenting process.