Study of The Body Composition and Oxidation Indices in Some of Salmon Products Imported to Iraq

Abstract

The research aimed to study some oxidation evidences and analyze the body components of salmon fish products imported to Iraq, namely: cubes, fingers, whole fish without head and tail, rings, and fillets to determine their suitability for human consumption. The products were obtained from the King of Fish and Meat company (K.F. M.), the exclusive agent in Iraq, and all products were within one meal and date, and the validity of each product was from 5/10/2021 to 4/7/2022, and the results were as follows: significant differences were recorded in the percentages of moisture, protein, fat and ash, the salmon fish products mentioned above contained a moisture percentage of T1 cubes 71.24, T2 fingers 70.72, T3 whole fish without head and tail 69.25, T4 rings 65.12 and T5 fillets 65.08% respectively, and the percentage of protein for salmon fish products were 20.05, 22.38, 22.46, 18.95 and 18.30% respectively, while the percentage of fat was 9.25, 9.73, 12.42, 13.60 and 11.28% respectively, and the percentages of ash were 1.13, 1.34, 1.29, 1.55 and 1.09% and the percentages were all within the permissible limits. The results of the oxidation indicators showed that no significant differences (0.05 <p) were recorded for the test of thiobarbituric acid (TBA), while the values of the peroxide value (PV) were within the recommended limits.