Abstract
Fish have always been considered to be an excellent source of protein, minerals and a low-fat product. The present study was carried out to evaluate the sensory, chemical and bacterial quality as well as proximate chemical composition of the wild Nile tilapia in comparison with the cultured one available in Assiut fish-sale markets. A total of 99 (50 wild and 49 cultured) samples of fresh Nile tilapiafish were randomly collected from different fish-sale markets in Assiut city. Sensory evaluation revealed that all of the wild and cultured tilapia samples were organoleptically accepted. The mean sensory score value of the cultured samples was significantly (P<0.05) higher than that of the wild. The pH, total volatile bases TVB (mg N/100g fish flesh) and thiobarbituric acid TBA (mg malonaldehyde/kg fish flesh) mean values were 6.81±0.03, 17.81±0.5 and 1.84±0.17 in wild tilapia and 6.79±0.02, 21.38±0.63 and 1.02±0.08 in cultured tilapia, respectively. The incidence of coliforms, fecal coliforms, E. coli and Cl. perfringenes in wild tilapia samples was 88, 34, 0 and 0%, while in cultured samples it was 83.67, 40.82, 2.02 and 6.12%, respectively. The results of proximate chemical composition percentages revealed that the mean values of moisture, protein, fat, ash and carbohydrate were significantly (P<0.05) different in wild than in cultured tilapia. The calculated gross energy mean value (Kcal/100g fish flesh) was higher in cultured (100.73±1.44) than in wild (83.29±0.06) tilapia with a significant (P<0.05) difference between them. From the obtained results it could be concluded that from the quality point of view wild Nile tilapia is better than the cultured one.
Highlights
Fish is a good source of the vitamins which required by human being, contains a good selection of minerals, and its protein compares favorably with that provided by meat, milk and eggs (FAO, 2001).Commercial fresh-water fish culture started in Egypt in 1961, with a small contribution to fish production
It contributes a large proportion of the total production which increased from 45000 ton per year in the mid 1980 to 705490 ton per year in 2009 to compensate the shortage in red meat production (GAFRD, 2010)
A total of 99 (50 wild and 49 cultured) samples of fresh Nile tilapia fish were randomly collected from different fish-sale markets in Assiut city, Egypt
Summary
Commercial fresh-water fish culture started in Egypt in 1961, with a small contribution to fish production In recent years, it contributes a large proportion (about 65%) of the total production which increased from 45000 ton per year in the mid 1980 to 705490 ton per year in 2009 to compensate the shortage in red meat production (GAFRD, 2010). Nile tilapia is a fresh-water fish species, has been known as one of the most widely cultured species due to its fast growth rate and easy cultivation. It can tolerate a wide range of environmental conditions, able to reproduce in captivity, feed on low trophic levels and has good sensorial flesh properties (Boari et al, 2008 and Dergal et al, 2013)
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