Beruflich Dokumente
Kultur Dokumente
PRODUCTS IN SUDAN
By
Ghada Ahmed El Haj
Faculty of Science
University of Khartoum
May, 2006
DEDICATION
To my parents
For their true love, constant trust and principles that guided my life
To my husband
To my children
And
To many researchers whose works have not given due recognition for the
many hours spent in the laboratory and fields to provide humanity with
Page
DEDECATION.. ii
ACKNOLWLEDGMENTS.. iii
TABLES OF CONTENTS iv
LIST OF TABLES. vi
LIST OF FIGURS. viii
ABSTRACT ix
ABSTRACT IN (ARABIC) xi
CHAPTERS
1 INTRODUCTION. 1
11 LITERATURE REVEW 4
2. 1 Spoilage of fish.. 4
2. 2 Preservation of Fish.. 6
2. 3 The Application of Technology. 8
2. 4 Salting. 8
2. 4. 1 The Salting Process 10
2. 4. 2 Salting Methods. 10
2. 4. 3 Salt Quality. 12
2. 5 Fermentation. 14
2. 6 Nutrition and Safety Considerations.. 16
2. 7 Drying.. 17
2. 8 Smoking 21
2. 9 Colour 23
2. 10 Oxidative Rancidity... 24
2. 11 Salted Fermented Fish and Fish Type 26
2. 12 Microbiology of Fermented Fish Products. 27
2. 13 Synthesis of Findings of Information Related 29
to The Subject Matter of This Thesis
IV RESULTS. 54
4. 1 Biochemical composition. 54
4. 2 General magnitude of change between fresh
and treated samples.. 55
4.3 Effect of the quality of the treated
Samples 64
4. 4 Total viable bacterial counts.. 57
V DISCUSSION. 78
VI CONCLUSIONS.. 80
VII REFERANCES 83
VIII APPENDICES 98
LIST OF TABLES
TABLE Page
1 Chemical composition of fresh samples during all season of 56
experiments..
2 The effect of Salt concentration and time on C.P, C.F, E.E, Ash, 57
D.M and Moist. of Kawara & Debs during summer
FIGURE Page
1 Crude protein of Kawara and Debs during summer
season 66
consumption at subsequent times and places far away from the source,
address the issues. Those methods have duly included drying, salting,
fish. It arises from the above, that there is a need to evaluate traditional
the consumer.
For the fulfillment of the above, this programme was set to address the
However, the result of this study indicated that fresh samples of two
species of fish Kawara (Alestes sp.) and Debs (Labeo sp.) during three
fresh and treated samples was obtained for both sp. Significant variations
for all parameters of two species during the first twelve days of
.... .
.
CHAPTER I
INTRODUCTION
Fish is one of the main sources for the provision of animal protein
others) are tapped in order to fulfill the needs in this direction. To this
the ultimate goal being the maximization of the products and their
utilization for the best and economic satisfaction within the framework of
Nile and its tributaries, the Red Sea coast, the Aquaculture activities and
seasonal water spots. But it has to be realized that contribution in the final
product varies from one sector to the other. Equally, handling of the fish
losses should be taken into considerration. For this reason, there is the
need for paying attention to the magnitude of spoilage that occurs and
harvest phase.
sp.) and Debs sp. (Lebeo sp.), leading hopefully to achieve a promoted
on quality.
treatments.
Determination of the terminology and specific products, which
lead to the final result on those two species and register them in order to
from spoilage.
CHAPTER II
LITERATURE REVIEW
In many areas far from towns especially in tropical area ice may not
be available in sufficient quantities, in order to keep fish at low
temperature, fish must be kept in the shade, placing damp sacking over
the fish to reduce the evaporates and/or mixing the fish with wet grass or
water weeds (FAO, 1992), so that the fish should be kept continuously
wet.
4- Keep all tools, fish boxes, boat holds, cutting tables clean by
washing with clean water.
1. Solid or kench salting: in this method dry salt is rubbed all over the
fish to leave the flesh fairly dry. Fish are split, opened out flat and
placed in layers interspersed with layers of salt, and the liquor
which exudates is allowed to drain away, along with the shelf-life
of the dry product is produced. This method is used for non-fatty
fish.
2. Pickling, refers to fish that are treated with salt brine (Josephson et
al., 1986), is similar to kench salting but here the brine form is not
allowed to drain off. Salt is spread over the first layer of fish laid
then put the second layer of fish and then another layer of salt. The
fish must be kept below the surface of the brine; this is done by a
good covering of container used. Pickle curing is recommended in
preference to kench salting as it produces a more even salt
penetration and provides a better protection of the fish against
insects and animals since they are covered with brine. Doe et al.,
(1983) reported that the immersion in concentrated brines for long
periods is generally used for longer-term preservation, mainly of
fatty fish. The restriction of oxygen access by immersion retards
rancidity reactions, although some rancidity is desirable in the
development of characteristic flavour.
4. Gaspe curing: Doe et al., (1977) stated that if, instead of allowing
the exudates liquor to run away, the dry salting is carried out in
tubs, where the brine is formed. Weights are used to keep the fish
immersed for 2-3 days, after which they are taken out and dried in
the sun.
The use of salt in fish processing may either be applied by dry salting
(kenching) or wet salting. In dry salting the granular salt is applied
directly to the fish either in the gills, on the surface or, in the case of split
fish, in the belly. The exudate from the fish may be allowed to drain off
or be retained in the latter case; the fish becomes immersed in the exudate
and this is often referred to as pickling. In wet salting, the fish immersed
in brine for up to two days or dipped for few hours. It was observed that
some processors who cure fish with brine sometimes reuse the salt
solution a number of times. This may be a potential source of bacterial
contamination to fresh fish.
Common salt (sodium chloride) has three major effects on fish and
meat products. It enhances taste, solubilizes protein to create desired
texture and controls microbial growth to enhance shelf life and inhibit
pathogens (Terrel, 1983). Rock and Ebertz (1924) stated that the
preserving effect of sodium chloride implies more than its dehydration
action on the meat.
The salt used in the salting and fermenting method of fish in the
Sudan is solar salt (FAO, 1989). It is obtained after the evaporation of sea
water. The main constituent of rock salt is sodium chloride, although it
may also contain certain amount of calcium, magnesium and potassium
salt, carbonates, sulfates, bromides, iodides and even traces of heavy
metals and oxides may also be found.
El-tom (1989) stated that solar salt is used on large scale for
production of salting fermenting fish in Sudan. According to Beatty and
Fougere (1957), bacteria which contribute to spoilage in fresh fish cannot
survive at salt concentration above 12% (w/w). Abu Gideiri (2001) found
that the number of microorganisms increased rapidly during the first
fermentation days and then began to decrease.
The quality and quantity of salt used are important factors that
affect the organoleptic qualities of salted fish. The present random use of
salt should be checked when a satisfactory ratio of salt to fish has been
determined. Also the size and shape of the fish should be taken into
account.
2.5 Fermentation
2.7 Drying
Fish drying rate depends on the speed with which water leaves the fish
surface and on the rate at which water diffuses from the center of the fish
to the surface. The rate of diffusion of small fish is higher compared to
large one. These are due to decreased distance from the center to the
surface of the fish (Waterman, 1976).
Jan et al., (2001) has found that, it is moulds rather than bacteria
that cause spoilage during the preparation of dehydrated fish. Open-air
drying method is time consuming drying times are considerably different
depending on weather condition. Slow drying leads to fish spoilage by
microbial contamination.
A solar dryer was developed to maintain better result than open air-
drying. Solar dryer proved successful in killing flies and improvement in
drying times were obtain (FAO, 1981). Infestation occurred during sun
drying can be considerably reduced by subsequent solar drying (Kenddy
and Wood, 1983). The temperature control with solar dryer was found to
be effective method of reducing losses due to larvae infestation (Doe et
al., 1977).
2.8 Smoking
Smoke was used long before the reasons for its effectiveness were
understood. In preserving fish and meat with smoke, the preservation
action generally comes from a combination of factors. Smoke contains
preservative chemicals such as small amounts of formaldehyde and other
materials from the burning of wood (Desrosier and Desrosier, 1977).
Smoke is generally associated with heat, which help to kill
microorganisms. Hansen, et al., (1998) stated that smoking process brings
about changes in quality parameters such as flavour, colour and texture.
In many countries fish may be salted or partially sun-dried before
smoking and further drying may take place after smoking, depending on
the final moisture content required (FAO, 1981). Sometimes smoking is
used more for its flavour than for its preservative action especially when
combined with other preservatives. Eddy (1958) stated that salt, precedes
smoking when serves not only to flavour the fish but also to improve its
keeping quality by reducing the moisture content. The uses of the
smoking methods alone will not prevent the post-harvest putrefaction in
fish (ILO, 1986). For better results of smoking the water level of the
product must be reduced either by salting or drying or a combination of
the two. According to Howgate (1979), the loss of weight due to
dehydration in the smoking process is around 10-25 % depending upon
the origin of the raw material, the final product characteristics and the
process parameters such as time and temperature during smoking. The
commonly observed loss in weight of fillets during the process is both
due to dehydration of muscle and lipids leaching from the muscle (Sojofn
et al., 2000). Ofstad, et al., (1995) showed that liquid loss in minced
salmon fillet during heating decreased with increasing salt concentration
from 1 to 2%. The use of smoking as a curing technique is determined by
the availability of fuel and local traditions. About 35% of the total
landings in tropical Africa being processed by smoking (FAO, 1970) but
this technique is less important in Asia and Latin America. The type of
fish smoke varies according to availability and consumer preferences
(ILO, 1986).
1. Cold smoking, in this method the fish are not cooked and the final
product is similar in keeping qualities to fresh fish.
2. Hot smoking, fish are cooked and this method prevents spoilage for
one day or two if the product is not dried.
2.9 Colour
Normally within the fish itself the flesh is of two types, dark and
light on frozen storage; pigments in the darker meat are especially subject
to oxidation, becoming deep yellow or brown. The colour of pink or red
fish is sensitive to frozen storage abuse; the pigments oxidize, and the
colour can disappear (Hillman, 1983). Impurities present in common salt
can have an accelerating effect on the oxidative deterioration of frozen
fish. Anon (1970) suggested that only high quality salt should be used for
the brine dipping of species particularly susceptible to oxidation. Mixed
tocopherols with ascorbic acid have been used to prevent oxidation of red
fish (Wasson et al., 1991).
Salt from the saline deserts to the north contains nitrates and borax
as impurities, and these would be converted to the nitric oxide necessary
for the formation of red complexed haem pigments. Washing minced
flesh of fish has a beneficial effect on the color, but significant quantities
of water are needed (Martin, 1976). The presence of blood, kidney tissue,
or the black lining of the belly cavity can also cause darkening of the
flesh (King, 1973, and Dyer, 1974).
Oxidation of the blood pigments may be the cause of the yellow and
brown colour, which develops on the storage of fish (Jauegui and Baker,
1980).
Fish oil colour depends on the species, but the pigments in all types
can become yellow or brown on oxidation. While the whole fish or the
fillet is deep frozen, oil can be forced out of the tissue to collect on the
skin, these fish are rusted (Wasson et al., 1991).
The term rancidity is used to describe the task or smell of rank stale
fat. Rancidity associated with a characteristic, unpalatable odour and
flavour of the oil. Virtually all fish contain highly unsaturated fatty acids
as major components of their lipids. However, the total amount of fat may
vary greatly (Lands, 1986). Obviously fatty fish such as mackerel, and
salmon will be more susceptible to appreciable oxidation. Hess, (1950)
reported that fat and oils of many kinds of fish, especially the fatter ones,
such as herring and salmon, are composed to a great extent of unsaturated
fatty acids, and are subject to oxidative changes producing oxidative
rancidity and sometimes undesirable alteration in colour.
Fey and Regeustein (1982) stated that the total level of fat in fish
varies depending on the species of fish and season. Fish can be divided
into low and high fat species. Low fat species usually have less than 4%
total fat and high fat species more than 5%. In a typical fish, about 1% of
its total body weight will consist of various phosphlipids, which are
distributed through the body and perform essential function such as
regulating the properties of membranes. Any lipid in addition to this level
will be made up of triacylglycerides, which are primarily deposited in the
liver and under the skin and act as food reserve. Seasonal variation in fat
level is due to the availability of food and in mature fish, the state of the
breeding cycle, during spawning, most of the fat is converted into
reproductive tissue. This fat can contain highly unsaturated fatty acids, all
of which can make fish very susceptible to rancidity.
Fish lipids are even more susceptible to oxidation and are probably
responsible for the rapid spoilage of oily fish such as mackerel and
herring (Sanders, 1994). The 20-22 polyunsaturated fatty acids are highly
susceptible to peroxidation. The high concentration of 20-22
polyunsaturated fatty acids are found in fish and fish oils, many fish oils
contain about 20% of their total fatty acids as these higher
polyunsaturated fatty acids. This explains the susceptibility of fish to
oxidative rancidity (FAO, 1962). Many of the Fish oils seem to be more
susceptible to oxidative deterioration than most animal fats (Hess, 1950).
The totality of fissiekh in the Sudan is made from Nile fish. Only
one kind of fish from the Red Sea can be used to make the product. This
is the mullet (Mugil cephalus), called alarabi. About 80% of fessiekh is
made from Alestes baremose and A. dentex, while Hydrocynus sp. makes
the balance, this is because kawara is always more abundant than Kass in
any catch. Fessikh processing is a seasonal process generally starting in
November and ending in June, with a peak in February and sometimes in
March.
Beddows (1985) suggested that all the factors, which can influence the
relative activities of proteolysis enzymes present in the material used, the
pH of the pickle, the temperature and the salt concentration could
influence taste quite markedly.
Where the moisture content of the food was lowered, the amount of
water available for supporting microbial growth decreased (Scott, 1957).
The total viable bacterial count increased during early stages of salting
and then decreased with time (EL Tom, 1989). Also Beatty and Forgere
(1957) stated that bacteria, which contribute to spoilage in fresh fish,
could not survive at salt concentration above 12%.
The set program and findings obtained from studies made on both
kawara and debs have addressed the above- mentioned issues and largely
the objectives are met with specifically in the areas of the determination
of the basic biochemical composition of the two species in both treated
and non-treated stages, the changes in the nutritive values as coverned by
season, salt concentration and microbiological attack. Both the keeping
time and preservation through salting range have been determined. These
areas can be forwarded as contribution to knowledge and in particular as
marketing of the two species are of lower economic importunes in the
country.
Apart from the above there are areas of full agreement with those
obtained by Hess (1950), Cruess (1951), Shahine (1956), Scott (1957),
Beatty and Fongero (1957), Eddy, (1958), Halleck et al., (1958),
Younathan and Watts (1959), Locker and Hagyard, (1963), Tarr (1965),
Ingram and Kitchell (1967), Green (1969), Reiss and Tappel (1973),
Beddows et al., (1976), Mahmoud (1977), Narayanaswarny et al., (1980),
Akande and Oladosu (1988), EL- Sebahy and Metwalli, (1988), EL Tom
(1989), Lawrie (1990), Zapata et al., (1990), Tanasupawat et al.,(1991),
Spanier et al., (1992), Tanasupawat et al., (1992), Johnson (1994), Ruiter
(1995), Clucas and Ward (1996), Ishag (1998), Rosenthal (1999),
Christine et al, (2001), Jan et al., (2001), Abu Gideiri et al., (2004), ,
while disagreement is registered in case of Amano (1962), Anonymous
(1982), Agab and Beshir (1987), Jane et al., (1987), Saisithi (1987), FAO
(1990), Mmdlewa (1990), Kofi, (1992), Dirar (1993), Adam (1996), Ali
et al., (1996).
(Labeo spp.) were obtained from El Mawrada market. The samples were
market after giving the traditional processor fresh fishes to treat as they
treat their fishes. The salt used in the processing of the experimental
analyses. Sampling was carried out every four days for the first 2 weeks
transferred to baskets to dry up. Then weighed again to obtain the actual
weight, which will be treated with salt. Fishes were then divided into 3
groups each one divided into 4 containers (small plastic barrels with lids)
Group 1- treated with 20% salt (w/w) (3kg of fish +0.6kg of salt)
Group 2- treated with 25% salt (w/w) (3kg of fish +0.75kg of salt)
Group 3- treated with 30% salt (w/w) (3kg of fish +0.9kg of salt)
In each group, salt was applied by brushing and rubbing of the fish
surface, the gill chamber and the inner lining of eviscerated abdominal
cavity. All of these treatments were repeated during the three seasons of
The samples of fresh and treated fish were minced through a meat
moisture content of the sample and dry matter. Sample was weighted into
the clean dish and heated in the oven for 3 hours. Transferred to a
% Moisture = (A-B)*100
A
% Dry matter=B*100
A
Where: A is the original sample weight,
method. The samples were weighed (0.25 g for each sample) by using 9
cm 540 filter paper folded then the sample was transferred to a tube and
Tubes were transferred to digestion unit (model Buchi 426) vacuum pump
When the samples were digested and tubes appeared clean, the
vacuum pump turned off and left for an hour then tubes were transferred
and exhaust cap to side trays. The digested samples were distilled on an
added to the digested sample (swirl to mix), and then the tube is placed
on the distillation unit. 70 ml of 40% NaOH are automatically dispensed
into the tube by the machine along with steam. The distillate was
screened methyl red indicator and then titrated with 0.1 N H2SO4.
and feeding stuff regulation (1976). Five grams of sample were weighed
small plus of cotton wool was pressed into the top to prevent loss of
sample and the thimble was inserted into an extractor. The sample
for 4 hours. The apparatus was removed from the water bath, retaining
the solvent in the flask. The thimble then removed and placed fume
Clamp upright the extractor and flask and wash the defatted
into the thimble via the 100 mm funnel supported so that its stem is 1/2
below the neck of the thimble, continue extracting for one hour using the
thimble and allow the solvent to evaporate. Allow the solvent in the flask
The flask with the defatted material dried at 103 C for 2 hours,
less was achieved. The defatted material was transfered to a glass sample
bottle for determination of crude fiber. Finally calculate the % of crude fat
About 3.0g of the dried and defatted sample (the material originates
from the estimation of oil/fat on the same sample). After deffating, content
of the soxhlet thimble were removed and briefly air dried to allow most of
jar and dried in an oven at 100 C for 2 hours and transferred to a 600 cm
sulphuric acid was added in portions, using the first portion to wet the
sample and the rest to rinse off sample sticking on the sides of the beaker.
Turn condenser water on. Turn the heating on and when it starts to
boil, set the stopwatch and boil for exactly 30 minutes. Meanwhile pour
gently. The buchner funnel was prepared, a piece of cotton wool anf filter
paper smoothly inside the funnel ( under slight vacuum ). After paper disk
was soaked on both sides with distilled water to remove loose fiber and lay
When the 30 minutes boiling period lapse, the beaker was removed
and allowed it to stand for one minute before pouring the contents onto the
filter paper in the buchner funnel (unde low vacuum). The fiber remaining
in the beaker was rinsed out with distilled water. Lift the filter paper out
and lay flat inside the 6 glass funnel and wash the fiber back into the
beaker with the new boiling Na OH, Sodium hydroxide remaining inside
the wash-bottle must be poured into the beaker. The beaker was heated for
exactly 30 minutes and then filter through a new filter paper through the
buchner. The fiber was washed with 1% hydrochloric acid to neutralise the
Na OH and removed from the buchner, layed inside the glass funnel and
the fiber scraped,washed into the scintered crucible with hot water. The
scintered crucible was put into a nickel dish and dried at 103 C for one
reported as crude fiber. The fertilizer and feeding stuff regulation (1976).
the samples. Two grams of the samples were weighed into a clean pre-
dried and weighed porcelain dish. The dish containing the sample was
placed in a muffle furnace at 550 C and left burning for 5 hours at this
temperature. Then, the dish with its content was weighed again after
cooling in a desiccator at room temperature. Ash contents was calculated
as follows:
3.4 pH Measurement
water and was transferred to test tub. The pH was taken as a mean of 3
readings.
flasks and to the standard flask. Diluted all flasks to the mark with
diluting 10.0ml of A.V.M. to 25.0ml with water. Stand the flasks for
30 minutes to take the full colour. The solution was read against the
reagent blank at 440nm. The standards read before and after the
samples and take the average of the reading. Read the sample
Calculation:
9.8 ml D.W. was added to the 0.2 sample in a centrifuge tube, then
flask and boil until dissolved. Cooled and diluted to 100 ml with D.W. 2
S
T= Reading, S= sample
then shake the contents thoroughly until a yellow material to the bottom of
the bottle. Aspirate this material and transferred to a clean test tube and
Calculation:
Prepared an HCl extract solution, then diluted ash extract solution within
line. Adjust fuel to obtain the highest stable reading whilst aspiration a
standard solution. Sprayed deionised water into the flame and zero the
then samples (zeroing with a ranged mark). Washed with deionised water
and take a zero reading between each. Run standards between every 5 or 6
Calculation:
% calcium = ug ml (from graph)x 100 (ash dilution) x dilution x 100
_____________________________________
sample wt. (g)
3. 5. 5 Determination of Sodium and Potassium
Na stock standard:
working Na standard:
Calculation:
K stock standard:
working K standard:
Calculation:
K= T/S x5 (mg/L)
A - Preparation of Samples
blender jar was washed with 47.5 ml of distilled water to remove all
B- TBA Preparation
samples.
C- Blank Prepration
ml TBA solution.
D- Final Preparation of the Sample Solution
TBA) was covered with aluminum foil, of a water bath for 35 minutes,
cooled for 10 minutes and the reading of oxidative rancidity was taken
Calculation
7.8
Oxidative Rancidity (mg/ml) = Spectrophotometric Reading
diameter. Each of six plates receives one drop of each dilution in separate
numbered sectors. Counts are made in the drop areas showing the largest
the six counts gives the viable count per 0.02 ml of the dilution.
RESULTS
Parameters
Seasons Species
C.P C.F E.E Ash D.M Moist P Ca Fe Na k Cu
5.03
Kw 17.45b 1.05 1.63 1.05 29.60 70.41b 1.35 8.20b 56.50 81.00 5.53
5.03
Ds 18.37 1.19 1.47 0.67 21.74 77.90 1.57 8.57 55.33b 176.57b 5.10
Summer 0.20
SE .4583 7.16 8.33 0.19 3.92 3.74 0.10 0.18 0.58 2.21 0.21
NS
Sig. * NS NS NS NS * NS * * * NS
5.33
Kw 19.47 1.31 1.73 1.76 31.42 86.97 1.57 8.47 58.67 186.90 5.63
5.17
Ds 18.90 1.53 1.60 1.42 25.13 74.87 1.73 8.77 57.67b 181.33b 5.50
Autumn 8.33
SE 0.28 0.11 6.66 0.17 3.14 6.05 8.33 0.15 0.50 2.78 6.66
NS
Sig. * NS NS NS NS NS NS * * * NS
K 20.57 1.40 1.53 1.40 33.62 66.63b 1.53 5.63 56.67b 183.80b 5.57 5.33
D 19.77 1.47 1.37 1.60 26.10 72.70 1.60 8.67 66.00 187.67 5.60 5.30
Winter SE 0.40 3.33 8.33 0.10 3.76 3.03 3.33 1.51 4.66 1.93 1.66 1.66
Sig. * NS NS NS NS * NS NS * * NS NS
In this and subsequent tables means within the same column followed by different superscript are significantly
different (p<0.05).
* Significant at 5% level
NS not significant.
Legend:
C.P. = Crude protein Ca = Calcium k= potassium
C.F. = Crude fat Fe = iron Kw= Kawara
E.E. =Ether extract Na =Sodium Ds=Debs
D.M.=Dry matter Cu= Cobalt
P = phosphorus SE= Standard error
57
Table No. (2): The effect of Salt concentration and time on C.P, C.F, E.E, Ash, D.M and Moist. of Kawara & Debs during summer.
C.P C.F E.E Ash D.M Moisture
Days
SP.
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
4D Kw 18.67 19.27 18.53 0.23 NS 0.77 0.60 0.50 7.77 NS 1.60 1.37 1.10 0.44 NS 10.45 11.42 11.27 0.30 NS 41.66 41.61 46.33 1.56 NS 58.34 58.39 54.00 1.45 NS
Ds 17.5 17.40 16.33 0.39 NS 0.65 0.67 0.63 9.62 NS 1.30 1.23 1.33 2.94 NS 11.57 15.67 11.02 1.47 NS 35.26 38.67 37.29 0.99 NS 64.74 61.30 62.77 0.99 NS
8D Kw 18.33 19.13 18.03 0.33 NS 0.70 0.57 0.47 6.75 NS 1.47 1.30 1.00 0.14 NS 10.5 11.39 11.72 0.36 NS 44.87 42.59 39.97 1.41 NS 58.46 57.41 60.03 0.76 NS
Ds 15.77 15.57 17.87 0.73 NS 0.50 0.76 0.50 8.89 NS 1.26 1.23 1.10 5.09 NS 14.47 14.30 12.11 0.76 NS 41.95 38.83 41.19 0.94 NS 58.04 61.26 58.81 0.97 NS
12D Kw 18.2 18.37 17.70 0.20 NS 0.80 0.63 0.53 7.78 NS 1.63 1.48 1.20 0.13 NS 13.07 11.42 11.55 0.53 NS 40.54 41.79 41.20 0.36 NS 59.46 58.14 58.79 0.37 NS
Ds 15.70 15.93 15.12 0.23 NS 0.46 0.36 0.33 4.00 NS 1.03 1.00 0.9 4.00 NS 11.29 13.43 12.66 0.62 NS 57.56 54.78 56.41 0.80 NS 42.44 45.21 43.58 0.80 NS
1M Kw 15.33 16.76 17.62 0.66 NS 0.40 0.50 0.56 4.84 NS 1.43 1.13 0.90 0.15 NS 13.87 13.65 13.01 0.25 NS 36.15 34.97 42.93 2.48 NS 60.84 67.06 57.06 2.91 NS
Ds - 14.63 13.50 0.14 NS - 0.43 0.40 0.12 NS - 1.36 1.13 0.11 NS S 13.63 13.25 0.19 NS S 38.27 32.38 2.94 NS S 61.72 67.61 2.94 NS
2M Kw 15.40 16.08 16.25 0.26 NS 0.63 0.40 1.36 8.38 NS 1.20 1.23 1.03 5.55 NS 11.87 14.10 12.67 0.65 NS 42.51 45.21 43.58 0.78 NS 57.56 54.78 56.41 0.80 NS
Ds - 11.92 11.25 0.33 NS - 0.30 0.20 500 NS - 0.9 0.43 0.23 NS S 12.54 12.90 0.18 NS S 41.81 42.81 9.83 NS S 58.22 57.72 0.25 NS
3M Kw 15.70 15.93 15.12 0.23 NS 0.46 0.36 0.33 400 NS 1.03 1.00 0.90 400 NS 11.29 3.43 12.66 0.62 NS 57.56 54.78 56.41 0.80 NS 42.44 45.21 43.58 0.80 NS
Ds - 11.23 11.50 0.13 NS - 0.26 0.23 1.66 NS - 0.73 0.63 5.00 NS S 12.55 12.06 0.24 NS S 52.28 58.41 3.06 NS S 47.72 41.58 3.06 NS
4M Kw 14.67 16.34 14.58 0.57 NS 0.33 0.26 0.23 2.94 NS 0.76 0.86 0.70 4.84 NS 11.48c 13.77 12.84 0.66 * 54.24 53.90 55.24 0.40 NS 45.76 46.10 44.75 0.40 NS
Ds - 11.03 11.10 3.50 NS - 0.16 0.13 1.66 NS - 0.46 0.36 5.00 NS S 13.70 13.01 0.34 * S 58.66 61.64 1.48 NS S 41.33 38.38 1.47 NS
5M Kw - 14.62 14.49 6.50 NS - 0.16 0.13 1.66 NS - 0.50 0.53 .66 NS S 12.39 12.51 6.16 NS S 65.73 65.53 0.10 NS S 34.29 31.44 1.42 NS
Ds - 10.45 10.41 2.00 NS - 0.16 0.18 0.11 NS - 0.23 0.13 5.00 NS S 12.18 12.15 1.50 NS S 66.93 67.51 6.20 NS S 33.06 32.48 0.29 NS
6M Kw - 13.74 13.36 0.19 NS - 0.20b 0.13c 3.33a * - 0.33 0.13 0.10 NS S 11.66 11.60 3.00 NS S 72.34 74.84 1.25 NS S 27.65 25.15 1.25 NS
58
Table No. (3): The effect of Salt concentration and time on P, Ca, Fe, Na, K, and Cu. of Kawara & Deds during summer.
P Ca Fe Na K Cu
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
Species
Days
20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig. 20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig.
4D K 1.6 1.47 1.27 9.69 NS 8.62 8.20 7.93 8.25 NS 54.33 49.67 47.67 1.98 NS 274.33 403.00 560.00 82.60 NS 5.47 5.17 5.1 0.11 NS 4.07 4.37 4.43 0.11 NS
D 1.33 1.23 1.10 6.75 NS 7.90 7.87 7.57 0.11 NS 52.33 57.67 59.33 2.11 NS 375.33 542.67 723.33 100.48 NS 8.57 6.43 7.83 0.44 NS 4.70 4.46 4.20 0.14 NS
8D K 1.57 1.33 1.17 0.12 NS 8.50 8.07 7.80 0.20 NS 53.00 48.33 45.67 2.14 NS 345.33c 501.67b 638.33 84.64 * 5.33 5.10 5.03 9.09 NS 3.90 4.23 4.33 0.13 NS
D 1.16 1.17 1.03 4.44 NS 7.76 7.63 7.56 5.87 NS 54.67 59.67 61.66 2.08 NS 359.66c 556.67b 773.00 119.36 * 6.20 6.46 6.26 8.01 NS 4.60 4.30 4.03 0.16 NS
12D K 1.30 1.20b 1.03b 7.77 * 7.75 7.43b 7.40b 0.1 * 52.50 44.67 42.33 3.07 NS 335.00c 506.00b 680.67 99.78 * 5.23 4.96 4.83 0.11 NS 3.96 4.13 4.33 0.10 NS
D 1.10b 1.12 0.90b 6.66 * 7.10 6.83b 6.80b 0.10 * 43.00 39.00 38.00 1.52 NS 220.00c 416.00b 566.66 100.22 * 4.43 4.13 4.03 0.12 NS 3.90 3.60 3.53 0.11 NS
1M K 1.37 1.27 1.00 0.10 NS 7.23 7.37 7.53 8.58 NS 51.33 59.00 63.00 3.42 NS 327.33 521.00 720.00 113.35 NS 6.03 5.90 5.50 0.16 NS 4.53 4.20 4.03 0.14 *
D S 1.36 1.26 5.00 NS S 7.10 7.16 3.33 NS S 50.66 54.66 2.00 NS S 319.00 515.00 98.00 NS S 6.23 6.11 5.00 NS S 4.30 4.10 1.45 *
2M K 1.26 1.36 1.10 7.77 NS 7.50 7.16 7.13 0.11 NS 49.00 41.00 39.00 3.05 NS 302.66c 496.00b 673.00 106.94* 4.93 4.63 4.84 3.33 NS 3.76 3.93 4.30 0.15 *
D S 1.03 0.83 0.10 NS S 7.10 7.20 5.00 NS S 51.66 57.00 2.66 NS S 479.33b 675.66 98.16* S 5.60 5.20 0.20 NS S 4.06 4.03 1.66 *
3M K 1.10 1.11 0.90 6.66 NS 7.13 6.83 6.80 0.10 NS 43.00 39.00 38.00 1.52 NS 220.0c 410.00b 566.66 100.22* 4.43 4.13 4.03 0.12 NS 3.90 3.60 3.53 0.11 NS
D S 0.76 0.70 3.33 NS S 6.86 7.1 0.13 NS S 44.33 49.66 2.66 NS S 399.00b 600.00 100.50* S 5.76 4.46 0.65 NS S 3.76 3.60 8.33 NS
4M K 0.93 0.96 0.83 4.00 NS 7.06 6.83 6.53 0.15 NS 40.00 36.00 36.33 1.28 NS 202.22c 397.66b 549.33 100.33* 4.06 3.90 3.70 0.10 NS 3.73 3.33 3.23 0.15 NS
D S 0.53 0.46 3.33 NS S 6.50 6.30 8.3 NS S 38.00 41.33 1.66 NS S 310.33b 565.00 127.33* S 4.23 4.40 8.33 NS S 3.13 3.10 1.66 NS
5M K S 0.66 0.62 0.01 NS S 6.10 5.92 6.66 NS S 30.00 27.00 1.33 NS S 351.33b 508.33 78.50* S 3.46 3.13 0.16 NS S 3.13 3.23 5.00 NS
D S 0.40 0.33 3.33 NS S 6.16 6.12 0.11 NS S 30.66 28.61 1.10 NS S 264.33b 501.00 118.33* S 4.10 3.83 0.13 NS S 2.80 2.56 0.12 NS
6M K S 0.56 0.46 5.00 NS S 5.80 5.60 0.10 NS S 25.00 26.00 0.50 NS S 334.66 493.00 79.16 NS S 3.10 3.03 3.33 NS S 2.70 2.63 3.33 NS
k=Kawara D=Day
D=Debs M=Month
59
Table No. (4): The effect of Salt concentration and time in C.P, C.F, E.E, Ash, D.M and Moist. Of Kawara & Debs SP. during autumn.
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
___Salt con._____
species
Days
D 18.03 18.70 18.53 0.20 NS 1.00a 0.90ab 0.80ab 5.77 * 1.43 1.30 1.20 6.75 NS 11.30 12.20 13.06 0.50 NS 33.65 34.81 37.05 0.99 NS 66.34 63.89 62.94 1.01 NS
8D K 18.73 18.36 17.93 0.23 NS 0.83 0.83 0.70 4.44 NS 1.53 1.36 1.20 9.62 NS 10.83 11.83 11.82 0.33 NS 41.10 42.53 42.10 0.42 NS 58.88 57.46 57.90 0.41 NS
D 18.43 18.63 18.33 8.81 NS 0.80 0.70 0.73 2.94 NS 1.33 1.23 1.06 7.77 NS 11.40 12.36 13.23 0.52 NS 39.77 38.52 40.15 0.49 NS 60.22 61.44 59.84 0.48 NS
12D K 18.73 18.36 17.96 0.22 NS 0.63 0.66 0.60 1.92 NS 1.40 1.30 1.10 8.81 NS 11.72 11.94 12.24 0.14 NS 41.10 41.00 41.99 0.31 NS 58.90 58.99 58.00 0.31 NS
D 18.30 18.46 18.16 8.67 NS 0.86 0.80 0.96 4.84 NS 1.06 1.10 0.96 4.00 NS 11.65 12.78 13.21 0.46 NS 40.10 37.84 40.58 0.84 NS 59.89 60.07 59.41 0.19 NS
1M K - 17.90 17.73 8.33 NS - 0.56 0.53 1.66 NS - 1.20 1.06 6.66 NS - 12.72 12.18 0.26 NS - 60.83 59.05 0.88 NS - 39.17 40.91 0.87 NS
D - 18.23 18.06 8.33 NS - 0.76 0.73 1.66 NS - 1.00 1.03 1.66 NS - 13.53 13.56 1.66 NS - 63.55 60.58 1.48 NS - 36.45 39.41 1.48 NS
2M K - 7.22 17.20 0.12 NS - 0.46 0.33 6.66 NS - 1.03 0.96 3.33 NS - 12.35 12.66 0.15 NS - 65.51 63.07 1.22 NS - 34.48 36.92 1.22 NS
D - 18.00 17.83 8.33 NS - 0.66 0.73 3.33 NS - 1.03 1.03 0.00 NS - 13.80 14.00 1.00 NS - 63.38 63.16 0.10 NS - 36.62 36.83 0.10 NS
3M K - 16.50 16.03 0.23 NS - 0.35 0.33 1.22 NS - 0.80a 0.70ab 5.00 * - 13.26 13.33 3.66 NS - 71.25 74.24 1.49 * - 28.74 26.16 1.29 *
D - 17.73 17.56 8.33 NS - 0.63 0.53 5.00 NS - 0.83a 0.70ab 6.66 * - 14.06 14.00 3.33 NS - 71.13 74.04 1.45 * - 28.86 25.95 1.45 *
4M K - 16.10 16.00 5.00 NS - 0.30 0.23 3.33 NS - 0.63 0.60 1.66 NS - 13.78 13.59 9.50 NS - 76.00 77.09 0.54 NS - 24.00 22.90 0.54 NS
60
Table No (5): The effect of Salt concentration and time on P, Ca, Fe, Na, K, and Cu. of Kawara & Debs during autumn.
P Ca Fe Na K Cu
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
Species
Days
20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE 20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig.
Sig.
4D K 1.70 1.60 1.53 4.84 NS 8.76 8.63 8.56 5.87 NS 57.00a 54.66b 48.66c 2.48 * 391.66 499.00 580.00 54.54 NS 5.63 5.50 5.16 0.13 NS 4.36 4.43 4.40 1.92 NS
D 1.36 1.23 1.16 5.87 NS 8.10 7.96 7.86 6.75 NS 57.66c 56.33b 51.00c 2.03 * 383.00 549.66 726.66 99.22 NS 6.46 6.40 6.40 2.22 NS 4.53 4.43 4.30 6.75 NS
8D K 1.56 1.40 1.36 6.18 NS 8.60 8.43 8.33 7.77 NS 51.33 49.00 45.66 1.64 NS 375.66 466.66 541.66 47.99 NS 5.36 5.33 5.03 0.10 NS 4.13 4.16 4.16 1.11 NS
D 1.23 1.10 1.03 5.87 NS 8.03 7.90 8.13 6.75 NS 55.33 53.66 49.00 1.89 NS 376.66 536.66 713.33 97.22 NS 6.30 6.20 6.16 4.00 NS 4.43 4.30 4.13 8.67 NS
12D K 1.40 1.20 1.20 6.66 NS 8.30 8.20 8.13 4.84 NS 49.00 45.66 46.00 1.05 NS 358.00 456.33 524.66 48.37 NS 5.40 5.30 4.83 0.17 NS 4.03 4.00 4.03 1.11 NS
D 1.20 1.16 1.06 4.00 NS 8.03 8.00 7.90 4.00 NS 52.33 51.66 48.33 1.23 NS 362.33 523.33 699.33 97.31 NS 6.13 6.03 5.96 4.84 NS 4.30 4.23 4.20 2.94 NS
1M K - 167 1.10 3.33 NS - 8.33 7.96 3.33 NS - 44.33 45.66 0.66 NS - 326.67 504.66 89.00 NS - 5.33 4.80 0.11 NS - 3.00 3.73 3.33 NS
D - 0.96 1.03 3.33 NS - 7.90 7.96 3.33 NS - 53.00 51.33 0.83 NS - 486.66 615.00 64.16 NS - 5.96 5.70 0.13 NS - 3.93 3.96 1.66 NS
2M K - 1.03 0.96 3.33 NS - 7.73 7.63 5.00 NS - 42.00 44.33 1.16 NS - 307.66 494.00 93.16 NS - 4.60 4.63 1.63 NS - 3.60 3.65 1.70 NS
D - 0.90 0.93 0.11 NS - 7.90 7.70 0.10 NS - 49.00 46.33 1.33 NS - 463.33 637.66 87.16 NS - 5.50 5.46 1.66 NS - 3.73 3.70 1.66 NS
3M K - 0.80 0.76 1.66 NS - 7.56 7.43 6.66 NS - 35.66 32.66 1.50 NS - 352.00 481.66 64.83 NS - 4.20 4.03 8.33 NS - 3.23 3.13 5.00 NS
D - 0.80 0.60 0.10 NS - 7.36 7.10 0.13 NS - 40.00 38.66 0.66 NS - 413.33 583.33 85.00 NS - 5.03 4.63 0.20 NS - 3.43 3.40 1.66 NS
4M K - 0.70 0.63 3.33 NS - 7.30 7.16 6.66 NS - 31.33 29.00 1.16 NS - 283.33 455.00 85.83 NS - 4.03 3.80 0.11 NS - 2.96 3.10 6.66 NS
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
Species
Days
___Salt con._____
20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig. 20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig.
4D K 20.03 19.90 19.40 0.19 NS 1.40 1.16 1.26 6.75 NS 2.03 1.90 1.83 5.87 NS 10.40 10.10 10.40 0.10 NS 27.97 27.95 20.79 2.39 NS 71.39 72.04 79.19 2.49 NS
D 19.90 19.56 19.66 9.87 NS 1.53 1.50 1.43 2.94 NS 1.66 1.53 1.50 5.09 NS 10.46 10.43 10.63 6.18 NS 29.44 32.27 33.24 1.13 NS 70.55 67.73 66.76 1.13 NS
8D K 19.83 19.73 19.33 0.15 NS 1.30 1.10 1.20 5.77 NS 1.86 1.70 1.70 5.55 NS 10.46 10.20 10.46 8.88 NS 26.78 27.00 20.80 2.02 NS 73.22 73.02 79.19 2.02 NS
D 18.90 18.63 18.80 7.77 NS 1.43 1.33 1.36 2.94 NS 1.43 1.40 1.36 1.92 NS 10.23 10.86 11.10 0.25 NS 28.10 32.64 32.26 1.45 NS 71.89 67.36 67.74 1.45 NS
12D K 19.46 19.20 19.16 9.49 NS 1.20 1.20 1.30 3.33 NS 1.73 1.63 1.60 4.00 NS 10.93 10.80 10.46 0.13 NS 26.52 27.22 21.14 1.91 NS 73.53 72.77 78.88 1.92 NS
D 18.36 18.26 18.06 8.81 NS 1.36 1.30 1.20 4.84 NS 1.40 1.33 1.33 2.22 NS 10.83 11.20 11.26 0.13 NS 29.00 32.70 32.76 1.24 NS 71.00 67.29 67.23 1.24 NS
1M K 19.17 18.96 19.06 5.77 NS 0.76 0.70 0.76 2.22 NS 1.53 1.43 1.40 4.00 NS 11.76 12.06 12.16 0.12 NS 74.76 73.08 79.01 1.76 NS 25.23 26.91 20.95 1.77 NS
D 18.36 18.00 18.06 0.11 NS 1.13 1.16 1.10 1.92 NS 1.20 1.23 1.30 2.94 NS 11.23 11.60 11.60 0.12 NS 29.91 35.10 35.04 1.71 NS 70.08 64.89 64.95 1.71 NS
2M K 19.06 19.03 18.53 0.17 NS 0.53 0.50 0.40 4.00 NS 1.40 1.16 1.13 8.38 NS 12.45 12.47 12.49 9.68 NS 79.38 76.57 80.79 1.23 NS 20.61 23.42 19.21 1.23 NS
D 17.80 17.60 17.66 5.87 NS 0.86 1.00 0.90 4.00 NS 1.00 0.96 0.90 2.94 NS 11.70 12.16 12.20 0.16 NS 75.93 70.25 70.10 1.91 NS 24.07 29.74 29.89 1.91 NS
3M K - 18.20 18.26 18.26 NS - 0.36 0.30 4.33 NS - 0.90 1.00 5.00 NS - 13.35 13.60 0.12 NS - 78.51 81.01 1.25 NS - 21.48 18.98 1.25 NS
D - 17.03 17.16 6.66 NS - 0.90 0.86 1.66 NS - 0.83 0.86 1.66 NS - 12.73 12.93 0.10 NS - 71.77 71.11 0.32 NS - 28.23 28.88 0.32 NS
4M K - 17.76 17.70 3.33 NS - 0.33 0.31 0.12 NS - 0.73 0.83 5.00 NS - 13.31 13.56 0.12 NS - 80.87 82.13 0.63 * - 19.12 17.86 0.63 *
D - 16.93 16.83 5.00 NS - 0.76 0.70 3.33 NS - 0.70 0.63 3.33 NS - 13.30 13.43 6.500 NS - 80.44 81.95 0.75 * - 19.55 18.05 0.75 *
5M K - 17.03 17.16 6.66 NS - 0.26 0.25 0.13 NS - 0.50 0.46 1.66 NS - 13.83 13.66 8.33 NS - 79.29 83.93 2.31 NS - 20.70 16.06 2.31 NS
D - 16.10 16.23 6.66 NS - 0.46 0.36 5.00 NS - 0.30 0.36 3.33 NS - 13.30 13.56 0.13 NS - 83.14 85.96 1.41 NS - 16.86 14.03 1.41 NS
6M K 16.20 16.16 1.66 NS - 0.16 0.23 3.33 NS - 0.36 0.43 3.33 NS - 14.16 14.00 8.33 NS - 84.46 85.16 0.35 NS - 15.53 14.83 0.35 NS
D - 14.56 13.96 0.30 NS - 0.23 0.33 0.13 NS - 0.20 0.16 1.66 NS - 9.93 14.96 2.51 NS - 86.03 86.23 0.41 NS - 13.96 13.99 0.21 NS
1
Table No. (7): The effect of Salt concentration and time on P, Ca, Fe, Na, K, and Cu. of Kawara & Debs during
Winter.
P Ca Fe Na K Cu
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
Species
Days
20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig. 20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig.
K 1.73 1.70 1.70 1.11 NS 8.83 8.66 8.76 4.84 NS 61.66 62.33 60.66 0.48 NS 360.00c 507.66b 664.33a 87.86 * 5.70 5.50 5.50 6.66 NS 4.93 4.90 4.83 2.94 NS
4D
D 1.50 1.43 1.40 2.94 NS 8.16 8.13 8.03 4.00 NS 66.33 63.33 61.66 1.36 NS 386.66c 580.00b 764.00a 108.9 * 6.43 6.26 6.23 6.18 NS 4.63 4.50 4.33 8.67 NS
K 1.63 1.56 1.70 3.84 NS 8.73 8.70 8.73 1.11 NS 61.33 61.00 59.66 0.50 NS 355.00c 505.33b 662.00a 88.62 * 5.46 5.30 5.20 7.77 NS 4.86 4.70 4.70 5.55 NS
8D
D 1.40 1.36 1.36 1.11 NS 8.00 8.26 7.90 0.10 NS 64.33 61.66 60.00 1.26 NS 378.66c 577.66b 758.66a 109.73 * 6.23 6.13 6.06 4.84 NS 4.36 4.40 4.20 6.18 NS
K 1.43 1.40 1.30 4.00 NS 8.40 8.16 8.30 6.75 NS 57.33 56.33 56.00 0.40 NS 322.66c 503.66b 652.66a 95.41 * 5.30 5.20 5.16 4.00 NS 4.60 4.46 4.43 5.09 NS
12D
D 1.30 1.23 1.26 1.92 NS 8.06 8.10 8.60 0.17 NS 61.00 59.00 57.66 0.96 NS 361.66c 528.00b 750.00a 112.48* 5.90 5.83 6.00 4.84 NS 4.03 3.93 3.96 2.94 NS
K 1.30 1.33 1.40 2.94 NS 8.10 8.13 8.03 2.94 NS 52.66 51.00 50.33 0.69 NS 305.00c 495.66b 610.00a 88.96 * 5.00 4.93 4.96 1.92 NS 4.30 4.20 4.20 3.33 NS
1M
D 1.23 1.20 1.10 4.00 NS 8.10 8.13 7.83 9.49 NS 59.00 57.33 55.66 0.96 NS 357.00c 531.33b 728.33a 107.26 * 5.80 5.73 5.70 2.94 NS 4.00 3.86 3.86 4.44 NS
K 1.10 1.20 1.03 4.84 NS 8.10 8.26 7.90 0.10 NS 49.00 48.33 47.00 0.58 NS 294.00c 500.00b 604.00 a 91.08 * 4.76 4.70 4.73 1.92 NS 4.03 3.90 4.03 4.44 NS
2M
D 1.06 1.03 1.03 1.11 NS 7.70 7.53 7.56 5.09 NS 52.33 53.66 53.66 0.44 NS 351.33c 524.33b 706.33a 102.49 * 5.46 5.43 5.40 1.92 NS 3.40 3.50 3.36 4.00 NS
K - 1.03 0.93 5.00 NS - 7.83 7.70 6.66 NS - 43.33 42.66 0.33 NS - 483.33b 649.66a 83.16 * - 4.40 4.40 0.00 NS - 3.60 3.73 6.66 NS
3M
D - 0.90 0.83 3.33 NS - 7.16 7.03 6.66 NS - 50.00 50.12 0.22 NS - 504.33b 690.00a 92.83 * - 4.96 5.06 5.00 NS - 3.16 3.33 8.33 NS
K - 0.83 0.70 6.66 NS - 7.76 7.56 0.10 NS - 38.00 40.00 1.00 NS - 434.00 508.00 37.00 NS - 4.03 4.00 1.66 NS - 3.33 3.60 0.13 NS
4M
D - 0.73 0.70 1.66 NS - 6.93 6.86 3.33 NS - 47.66 46.33 0.66 NS - 559.66 662.00 51.16 NS - 4.73 4.70 1.66 NS - 3.03 3.16 6.66 NS
K - 0.43 0.46 1.66 NS - 7.53 7.26 0.13 NS - 34.66 31.66 1.50 NS - 410.66 490.00 39.66 NS - 3.43 3.42 0.12 NS - 3.16 3.40 0.11 NS
5M
D - 0.50 0.40 5.00 NS - 6.43 6.73 0.15 NS - 38.00 38.03 0.11 NS - 406.66 608.66 101.00 NS - 4.10 4.23 6.66 NS - 2.80 3.00 0.10 NS
K - 0.36 0.43 3.33 NS - 7.50 7.23 0.13 NS - 33.66 31.00 1.33 NS - 396.00 475.66 39.83 NS - 3.06 3.33 0.13 NS - 3.03 3.30 0.13 NS
6M
D - 0.43 0.36 3.33 NS - 6.36 6.96 0.3 0 NS - 35.66 36.00 0.16 NS - 392.00 588.33 98.16 NS - 4.17 4.36 9.50 NS - 2.70 2.83 6.66 NS
2
Table 8 The magnitude of change between fresh and treated materials during seasons
Parameters
Season __________________
Sampl
es C.P C.F E.E Ash DM Moist. P Ca Fe K Cu
F.K. 17.45 1.05 1.63 1.05 29.60 70.41 1.35 8.20 56.50 81.00 5.53
T.K. 16.53 0.49 1.15 13.51 73.59 26.40 1.24 7.38 51.78 5.18 4.25
Summer
F.D. 18.37 1.19 1.47 0.67 21.74 77.90 1.57 8.57 55.33 176.57 5.10
T.D. 14.07 0.41 1.25 13.44 70.13 29.86 1.31 7.15 54.33 6.17 4.2
F.K. 58.6
T.K. 19.47 1.31 1.73 1.76 31.42 86.97 1.57 8.47 186.90 5.63
17.81 0.55 1.13 12.45 59.94 40.04 1.39 8.15 7 5.07 3.37
Autumn
45.0
F.D. 57.6
T.D. 18.90 1.53 1.60 1.42 25.13 74.87 1.73 8.77 181.33 5.50
18.15 0.74 1.02 13.55 62.07 37.93 1.00 7.93 7 5.83 3.95
52.17
F.K. 20.57 1.40 1.53 1.40 33.62 66.63 1.53 5.63 56.67 183.80 5.57
T.K. 19.06 0.74 1.45 11.99 75.62 24.36 1.34 8.09 51.33 4.96 4.23
Winter
F.D. 19.77 1.47 1.37 1.60 26.10 72.70 1.60 8.67 66.00 187.67 5.60
T.D. 18.14 1.13 1.24 11.48 33.35 66.64 1.18 8.02 57.33 5.74 3.91
3
4.3 Effect of the quality of the treated samples
such as:
and per species, but in generals times the quality is kept within
comparable levels.
2- During the first levels before gradual deterioration starts toward the
end of the sixth month which marks the onset for further losses in
quality.
1
Fig. (1) Crude protein of Kawara and Debs during summer season
(during the first 12 days (D) and subsequent 6 month (M)).
25
20
15
%10
5
0
1M
2M
2M
3M
4M
4M
5M
6M
4
8
12
12
Time
Kawara sp. Debs sp.
Fig. (2) Crude protein of Kawara and Debs during autumn season
25
20
15
%
10
5
0
4
4
8
12
12
M
M
M
M
M
M
M
M
1
2
2
3
4
4
5
6
Time
Kawara sp. Debs sp.
2
Fig. (3) Crude protein of Kawara and Debs during winter season
25
20
15
10
%5
0
4
1M
2M
2M
3M
4M
5M
6M
12
12
4
3
2
%1
0
1M
2M
2M
3M
4M
4M
5M
6M
4
4
8
12
12
Time
Kawara sp. in summer Kawara sp. in autumn
Kawara sp. in winter
3
Fig. (5) Oxidative Rancidity of Debs during seasons
6
5
4
%3
2
1
0
1M
2M
3M
4M
5M
4
8
12
12
Time
Debs sp. in summer Debs sp.in autuomn
Debs sp. in winter
20
15
10
%
5
0
12
12
4
1M
2M
2M
3M
4M
4M
5M
6M
4
Fig. (7) Yellowness of Debs during seasons
20
15
10
% 5
0
Time
4
8
12
12
1M
2M
3M
4M
5M
5
Table 9 Summary of levels of chemical parameters obtained at
different salt concentrations for the two species in the different
seasons (tables 2-7)
Debs
Seasons Kawara
High levels are obtained at 20% High levels are obtained at 20%
concentration for C.F, E.E, Ash, P, concentration for D.M, Moisture, Ca, K
Summer and Cu.
Ca, Fe and K.
At 25% for C.P and 30% for Moisture, D.M, At 25% for C.F, Ash, P and Fe
Cu and Na At 30% for C.P, E.E and Na
High levels are obtained at 20% High level are obtained at 20%
Autumn concentration for C.P, C.F, Ash, moisture, concentration for D.M, Moisture, Ash, P,
P, Ca, Fe, k &Cu
At 25% for E.E & Cu At 25% for C.P
At 30% for C.F & Na At 30% for C.F, E.E, Ca, Na.
High levels are obtained at 20% High levels are obtained at 20%
concentration for CP, DM, Moisture, CF, concentration for D.M, Moisture, Ash, P, Fe,
EE, P, Ca, K & Cu. K & cu.
Winter
At 25% for Fe At 30% for C.P, C.F, E.E, Ca & Na.
At 30% for Ash & Na
6
4.4 Total viable bacterial counts
selected structures and whole fish indicate differences between the two
species over the three seasons (Table 10). In fresh samples, 16 species of
bacteria were found during the three seasons (Table 11). Staphylococcus
gallinarum was found in all organs in debs sp. during autumn, while
with the salt concentration on the one hand and both preliminary
treatment during the first 12 days as well as the prolonged phase lasting
There are some bacterial species found during the three seasons of study:
found in kawara sp. during the first days of treatment at 20% salt
7
- In winter season Stomatococcus, Staphylococcus gallinarum,
variance for statistical significance. The effect of salt, type and their
interaction was found between salt and days during winter season
8
Table No. (10): Total Viable Bacteria count of fresh samples during
all season of experiments.
Parameters
Seasons Species
Gill Gut Muscle Skin Whole
K 1900.00 2850.00 70.33 1860.00 1516.67
D 3176.67 3813.33 756.67 2756.67 990.00
Summer
t 3.98 6.92 1.21 5.15 4.76
Sig. 0.15 0.09 0.44 0.12 0.13
K 8633.33 8000.00 3533.33 28666.67 6766.67
D 2000.00 4700.00 396.67 33666.67 560.00
Autumn
t 1.60 3.85 1.25 12.47 1.18
Sig. 0.36 0.16 0.43 0.51 0.44
K 363.33 470.00 16.33 983.33 2283.33
D 280.00 17.67 1540.00 3513.33 4336.67
Winter
t 7.72 1.08 1.02 1.78 3.22
Sig. 0.08 0.48 0.49 0.33 0.19
9
Table No. (11): Bacteria species found in fresh samples during different seasons
Kawara
Debs
Season Days
20% 25% 30%
20% 25% 30%
4D 17 + 3 + 18 17 + 16 + 18 17 + 23 4+ 6 4+ 11 17 + 11
8D 18 + 27 17 23 17 + 18 + 20 20+ 11 20+ 17 + 21
12 D 18 + 17 17 + 21 12 + 21 4+ 17 + 20 18 + 21 18 + 11
1M 4 + 33 17 + 21 12+ 21 22 + 12 21 21
Summer 2M 21 17 + 21 12+ 21 - 21 21 + 11
3M 4 21 4 + 21 - 21 11
4M 6 19 4 - 19+ 4 + 21 21
5M - 19 19+ 4 - 21 4+ 11
6M - 19 19+ 4 - 21 4+ 11
1
Table No. (13): Bacterial found in treated samples in autumn season
Kawara Debs
______________________________________
Da ________________________________
Season
ys 20% 25%
20% 25% 30%
30%
4D 4 C+S 4 4 4 4
8D 4+ 23 + 19 4+ 23 + 19 4+ 23 i + 19 4+ 23 + 19 4+ 23 + 19 4+ 23 + 19
12 D 4+ 23 + 19 4+ 23 + 19 4+ 19 4+ 23 + 19 4+ 23 + 19 4+ 23 + 19
1M 4+ 12 + 19 4+ 12 + 19 4+ 12 + 19 - 4+ 12 + 19 12 + 19
Autum
2M 19 4+ 19 - - 12 + 19 19
n 3M - Nill S - 24 25
4M - Nill Nill - 24 25
5M - 12 + 23 12 + 7 - 12 12E + 23
6M - - S+ 7 - - -
24 = Micrococcus lutes
25 = Aerococcus
2
Table No. (14): Bacterial found in treated samples in winter season
M= Micrococcus
3
CHAPTER V
DISCUSSION
appropriate preservation level; the onset of spoilage and the fate of the
end products and the subsequent requirements of packaging,
freshly treated samples; the impact of salting on flesh quality and the
species while some others have been studied on other species, draw
evaluation.
1
CHAPTER VI
CONCLUSIONS
The conclusions obtained from this study are outlined in the following:
by provisions that cut them down to the minimum level through the
4- The findings attached to the selected fish species Debs (Labeo sp.)
2
5- The specific findings are summarized as following:
fresh Kawara and Debs was 78.56 and 77.94 (4.1 cal per
season.)
level of crude fat obtained at 25%, 30% and 30% for Debs
3
(d) The quality of treated samples keeps up for one month
count was 756.67 and 11.33 for Kawara at 20 and 30% salt
6- Recommendation:
panel test).
4
CHAPTER VII
REFERANCES
5
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21
APPENDICES
22
Appendix (1) The effect of Species of fishes and time on C.P., C.F., E.E., Ash, Moist., and D.M. of Kawara &
Debs during Summer.
C.P C.F E.E Ash D.M Moist.
Species
Days
Mean SE Sig. Mean SE Sig. mean SE Sig. mean SE Sig. mean SE Sig. mean SE Sig.
4D K 18.82 0.23 * 0.8 7.78 NS 1.5 0.14 NS 10.81 0.30 NS 40.15 1.56 * 59.85 1.45 *
D 17.1b 0.39 * 0.65 9.62 NS 1.29 2.94 NS 12.76 1.47 NS 37.07 0.99 * 62.95 0.99 *
8D K 18.50 0.33 NS 0.57 6.75 NS 1.25 0.13 NS 11.20 0.36 NS 42.47 1.41 * 58.63 0.76 *
D 16.40b 0.74 NS 0.59 8.88 NS 1.20 5.09 NS 13.62 0.76 NS 40.65 0.94 * 59.37 0.97 *
12 K 18.08 0.20 * 0.65 7.77 NS 1.43 0.12 NS 12.01 0.53 NS 41.17 0.36 NS 58.79 0.37 NS
D
D 16.48b 0.55 * 0.41 4.84 NS 1.15 0.21 NS 13.35 0.14 NS 39.45 1.91 NS 60.66 1.84 NS
1M K 16.57 0.66 NS 0.48 4.84 NS 1.15 0.15 NS 13.50 0.25 NS 38.02 2.48 NS 61.65 2.91 NS
D 14.06b 0.56 NS 0.43 0.00 NS 1.25 0.11 NS 13.44 0.19 NS 35.33 2.94 NS 64.67 2.94 NS
2M K 15.91 0..20 * 0.46 8.38 NS 0.14 5.55 NS 12.88 0.65 NS 43.77 0.78 NS 56.25 0.80 NS
D 11.58b 0.33 * 0.25 5.00 NS 0.66 0.23 NS 12.72 0.18 NS 41.91 9.83 NS 57.97 0.25 NS
3M K 15.58 0.23 * 0.38 4.00 NS 0.97 4.00 * 12.46 0.62 NS 56.25 0.80 NS 43.74 0.80 NS
D 11.36b 0.13 * 0.25b 1.66 NS 0.68b 5.00 * 12.30 0.24 NS 55.34 3.06 NS 44.65 3.06 NS
4M K 15.19 0.57 * 0.27 2.94 * 0.77 4.84 * 12.70 0.66 NS 45.46 0.40 * 45.53 0.40 *
D 11.06b 3.50 * 0.15 b 1.66 * 0.41b 5.00 * 13.35 0.34 NS 60.15 1.48 * 39.85 1.47 *
5M K 14.55 6.50 * 0.15 1.66 NS 0.15 1.66 * 12.45 6.16 * 65.63 0.10 * 32.86 1.42 NS
D 10.43b 2.00 * 0.16 0.00 NS 0.18 5.00 * 12.16 1.50 * 67.22 0.29 * 32.77 0.29 NS
6M K 13.55 0.19 NS 0.16 3.33 NS 0.33 0.00 NS 11.63 3.00 NS 73.59 1.25 NS 26.40 1.25 NS
100
Appendix (2) The effect of Species of fishes and time on P, Ca, Fe, Na, K, and Cu of Kawara & Debs during
summer.
P Ca Fe Na K Cu
Species
Days
Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig.
.
4D K 1.44 9.69 NS 8.60 0.19 NS 55.0 1.98 NS 412.44 8.26 NS 5.24 0.11 * 4.29 0.11 NS
D 1.22 6.76 NS 7.78 0.11 NS 56.44 2.11 NS 547.11 100.48 NS 6.94 0.45 * 4.46 0.14 NS
8D K 1.35 0.11 NS 8.12 0.20 NS 49.00b 2.10 * 495.11 84.64 NS 5.1 9.09 * 4.1 0.13 NS
D 1.12 4.44 NS 7.65 5.87 NS 58.66 2.18 * 563.11 119.36 NS 6.31 8.01 * 4.31 0.16 NS
12D K 1.17 7.77 NS 7.54 0.10 NS 46.50b 3.07 * 507.22 99.78 NS 5.01 0.11 * 4.14 0.10 NS
D 1.11 8.67 NS 7.46 0.10 NS 58.33 1.53 * 542.44 104.59 NS 6.58 5.87 * 4.28 0.16 NS
1M K 1.21 0.10 NS 7.37 8.58 NS 57.77 3.42 NS 522.77 113.53 NS 5.81 0.16 NS 4.25 0.14 NS
D 1.31 5.00 NS 7.13 3.33 NS 52.66 2.00 NS 417.00 98.00 NS 6.18 5.00 NS 4.20 0.10 NS
2M K 1.24 7.77 NS 7.26 0.11 NS 43.00 3.05 NS 490.55 106.94 NS 4.90 3.33 * 4.00 0.15 NS
D 0.93 0.10 NS 7.15 5.00 NS 54.33 2.66 NS 577.50 98.16 NS 5.40 0.20 * 4.05 1.66 NS
3M K 1.03 0.11 * 6.93 0.10 NS 40.00 1.52 NS 398.88 100.22 NS 4.20 0.12 NS 3.67 0.11 NS
D 0.73b 3.33 * 7.00 0.13 NS 47.00 2.66 NS 499.50 100.50 NS 5.11 0.65 NS 3.68 8.33 NS
4M K 0.91 0.19 * 6.81 0.15 NS 37.44 1.28 NS 383.22 100.33 NS 3.88 0.10 NS 3.43 0.15 NS
D 0.50b 0.82 * 6.41 8.33 NS 39.66 1.66 NS 437.66 127.33 NS 4.31 8.33 NS 3.11 1.66 NS
5M K 0.66 0.00 * 6.03 6.66 NS 28.66 1.33 NS 429.83 78.50 NS 3.30 0.16 NS 3.18 5.00 NS
D 0.36b 3.33 * 16.16 0.00 NS 29.66 1.00 NS 382.66 118.33 NS 3.96 0.13 NS 2.68 0.11 NS
6M K 0.51 5.00 NS 5.70 0.10 NS 25.50 0.50 NS 413.83 79.16 NS 3.06 3.33 NS 2.66 3.33 NS
101
Appendix (3) The effect of Species of fishes and time on C.P., C.F., E.E., Ash, Moist., and D.M. of Kawara &
Debs during autumn.
Days C.P C.F E.E Ash D.M Moist.
SP.
Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig.
.
4D K 18.61 0.23 NS 0.87 4.00 NS 1.44 8.12 NS 11.38 0.30 NS 40.58 0.25 * 59.41 0.25 *
D 18.42 0.20 NS 0.90 5.77 NS 1.31 6.75 NS 12.18 0 .50 NS 35.17 0.99 * 64.39 1.01 *
8D K 18.34 0.23 NS 0.78 4.44 NS 1.36 9.62 NS 11.49 0.33 NS 41.95 0.42 * 58.00 0 .41 *
18.46 8.81 NS 39.48 0.49 *
D 0.74 2.94 NS 1.21 7.77 NS 12.33 0.52 NS 60.50 0.48 *
12D K 18.34 0.22 NS 0.63 b 1.92 * 1.26 8.81 NS 11.97 0.14 NS 41.36 0.31 NS 58.63 0.31 *
12.55 0 .46 NS
D 18.31 8.00 NS 0 .87a 4.84 * 1.04 4.00 NS 39.51 0.84 NS 59.79 0 .19 *
1M K 17.81 8.33 NS 0.55 b 1.66 * 1.13 6.66 NS 12.45 0.26 NS 59.94 0.88 NS 40.87 0.87 NS
D 18.15 8.33 NS 0.75a 1.66 * 1.01 1.66 NS 13.55 1.66 NS 62.06 1.48 NS 37.93 1.48 NS
2M K 17.20b 0.00 * 0.40 6.66 NS 1.00 3.33 NS 12.50b 0.15 * 64.29 1.22 NS 35.70 1.22 NS
D 17.91a 8.33 * 0.70 3.33 NS 1.03 0.00 NS 13.90a 1.00 * 63.27 0.10 NS 36.72 0.10 NS
3M K 16.26b 0.23 * 16.26 0.00 NS 0.75 5.00 NS 13.0b 3.66 * 72.74 1.49 NS 27.45 1.29 NS
D 17.65a 8.33 * 0.58 5.00 NS 0.76 6.66 NS 14.03a 3.33 * 72.58 1.45 NS 27.41 1.45 NS
4M K 16.0 5.00 NS 0.26 3.33 NS 0.61 1.66 NS 13.68 9.50 NS 76.54 0.54 NS 23.45 0.54 NS
D 16.70 0.18 NS 0.30 6.66 NS 0.43 1.66 NS 14.30 1.63 NS 83.08 0.54 * 16.91 1.33 *
6M K 16.23 3.33 NS 0.13 6.66 NS 0.30 3.33 NS 13.03b 1.30 * 85.74 0.70 * 14.25 0.56 NS
D 16.30 3.33 NS 0.26 6.66 NS 0.23 3.33 NS 15.63a 1.30 * 87.15 0.70 * 13.12 0.56 NS
107
Appendix (4). The effect of Species of fishes and time on P, Ca, Fe, Na, K, and Cu of Kawara & Debs during
P Ca Fe Na K Cu
Species
Days
Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig.
.
autumn.
4D K 1.61a 4.84 * 8.65 5.87 * 53.44 82.4 NS 490.22 54.54 NS 5.43b 0.13 * 4.40 1.92 NS
D 1.25b 5.87 * 7.97 6.75 * 55.00 2.03 NS 553.11 99.22 NS 6.42b 2.22 * 4.42 6.75 NS
8D K 1.44a 6.18 * 8.45 7.77 * 48.66 1.64 NS 461.33 47.99 NS 5.24 0.10 * 4.15 1.11 NS
D 1.12b 5.87 * 8.02 6.75 * 52.66 1.89 NS 542.22 97.22 NS 6.22 4.00 * 4.28 8.67 NS
12D K 1.26 6.66 NS 8.21a 4.84 * 46.88 1.05 NS 446.33 48.37 NS 5.17 0.17 * 4.00 1.11 *
D 1.14 4.00 NS 7.97 b 4.00 * 50.77 1.23 NS 528.33 97.31 NS 6.04 4.84 * 4.24 2.94 *
1M K 1.13 3.33 NS 8.00 3.33 NS 45.00b 0.66 * 415.66 89.00 NS 4.91 0 .11 * 3.76 3.33 *
D 1.00 3.33 NS 7.93 3.33 NS 52.16a 0.83 * 550.83 64.16 NS 5.83 0.13 * 3.93 0.00 *
2M K 1.00 3.33 NS 7.68 5.00 NS 43.16 1.16 NS 400.83 93.16 NS 4.60 0.00 * 3.60 0.00 *
D 0.90 0.00 NS 7.80 0.10 NS 47.66 1.33 NS 550.50 87.16 NS 5.48 1.66 * 3.71 1.66 *
3M K 0.78 1.66 NS 7.50 6.66 NS 34.16 1.50 NS 416.83 64.83 NS 4.11 8.33 NS 3.18 5.00 *
D 0.70 0.10 NS 7.23 0.13 NS 39.33 0.66 NS 498.33 85.00 NS 4.83 0.20 NS 3.41 1.66 *
4M K 0.66 3.33 NS 7.23 6.66 NS 30.16 1.16 NS 369.16 85.83 NS 3.91 0.11 NS 3.00 6.66 NS
D 0.26 5.00 NS 6.60 0.11 NS 29.33 3.83 NS 490.33 43.83 NS 4.00 0.36 NS 2.73 6.66 NS
6M K 0.23 0.00 NS 6.50 0.20 NS 20.33 4.16 NS 384.33b 13.50 * 3.03 0.25 NS 2.43 3.33 NS
D 0.23 0.00 NS 6.10 0.20 NS 28.66 4.16 NS 411.33a 411.33 * 3.53 0.25 NS 2.50 3.33 NS
108
Appendix (5). The effect of Species of fishes and time on C.P., C.F., E.E., Ash, Moist., and D.M. of Kawara &
Debs during winter.
C.P C.F E.E Ash D.M Moist.
Species
Days
Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig.
.
4D K 19.77 0.19 NS 1.27a 6.75 * 1.92a 5.87 * 10.30 0.10 NS 25.57 2.39 NS 74.21 2.49 NS
D 19.71 9.87 NS 1.48b 2.94 * 1.56b 5.09 * 10.51 6.18 NS 31.65 1.13 NS 68.34 1.13 NS
8D K 19.63a 0.15 * 1.20b 5.77 * 1.75a 5.55 * 10.37 8.88 NS 24.86 2.02 NS 75.14 2.02 NS
D 18.77b 7.77 * 1.37a 2.94 * 1.40b 1.92 * 10.73 0.25 NS 31.00 1.45 NS 68.99 1.45 NS
12D K 19.27a 9.49 * 1.23a 3.33 NS 1.65a 4.00 * 10.73 0.13 NS 24.96 1.91 * 75.06 1.92 *
D 18.23a 8.81 * 1.28a 4.84 NS 1.35b 2.22 * 11.10 0.13 NS 31.48 1.24 * 68.51 1.24 *
1M K 19.06a 5.77 * 0.74b 2.22 * 1.45a 4.00 * 12.00a 0.12 * 75.62 1.76 * 24.36 1.77 *
D 18.14b 0.11 * 1.13a 1.92 * 1.24b 2.94 * 11.47b 0.12 * 33.35 1.71 * 66.64 1.71 *
2M K 18.87a 0.17 * 0.47b 4.00 * 1.23a 8.38 * 12.47a 9.68 * 78.91 1.23 * 21.08 1.23 *
D 17.68b 5.87 * 0.92a 4.00 * 0.95b 2.94 * 12.02b 0.16 * 72.09 1.91 * 27.90 1.91 *
3M K 18.23a 3.33 * 0.36b 0.00 * 0.95 5.00 NS 13.48 0.12 NS 79.76 1.25 * 20.23 1.25 *
D 17.10b 6.66 * 0.88a 1.66 * 0.85 1.66 NS 12.83 0.10 NS 71.44 0.32 * 28.55 0.32 *
4M K 17.73a 3.33 * 0.33b 0.00 * 0.78 5.00 NS 13.43 0.12 NS 81.50 0.63 NS 18.49 0.63 NS
D 16.88b 5.00 * 0.73a 3.33 * 0.66 3.33 NS 13.36 6.50 NS 81.19 0.75 NS 18.80 0.75 NS
5M K 17.10a 6.66 * 0.26 0.00 NS 0.48 1.66 NS 13.75 8.33 NS 81.61 2.31 NS 18.38 2.31 NS
D 16.16b 6.66 * .4167 5.00 NS 033 3.33 NS 13.43 0.13 NS 84.55 1.41 NS 15.44 1.41 NS
6M K 16.18a 1.66 * 0.20 3.33 NS 0.40a 3.33 * 14.08 8.33 NS 84.81 0.35 NS 15.18 0.35 NS
D 14.26b 0.30 * 0.23 0.00 NS 0.18b 1.66 * 12.45 2.51 NS 86.03 0.00 NS 13.96 0.00 NS
109
Appendix (6). The effect of Species of fishes and time on P, Ca, Fe, Na, K, and Cu of Kawara & Debs during
winter.
P Ca Fe Na K Cu
Days Sp.
Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig.
.
K 1.71a 1.11 * 8.75a 4.84 * 61.55 0.48 NS 510.66 87.86 NS 5.56 6.66 * 4.88 2.94 *
4D
D 1.44b 2.94 * 8.11b 4.00 * 63.77 1.36 NS 576.88 108.93 NS 6.31 6.18 * 4.48 8.67 *
K 1.63a 3.84 * 8.72a 1.11 * 60.66 050 NS 507.44 88.62 NS 5.32 7.77 * 4.75 5.55 *
8D
D 1.37b 1.11 * 8.05b 0.10 * 62.00 1.26 NS 571.66 109.73 NS 6.14 4.84 * 4.32 6.18 *
K 1.37 4.00 NS 8.28 6.75 NS 56.55 0.40 NS 493.00 95.41 NS 5.22 4.00 * 4.50 5.09 *
12D
D 1.26 1.92 NS 8.25 0.17 NS 59.22 0.96 NS 546.55 112.48 NS 5.91 4.84 * 3.97 2.94 *
K 1.34a 2.94 * 8.08 2.94 NS 51.33b 0.69 * 470.22 88.96 NS 4.96 1.92 * 4.23 3.33 *
1M
D 1.17b 4.00 * 8.02 9.49 NS 57.33a 0.96 * 538.88 107.26 NS 5.7444 2.94 * 3.91 4.44 *
K 1.11 4.84 NS 8.08 0.10 NS 48.11 0.58 NS 466.00 91.08 NS 4.73 1.92 NS 3.98 4.44 NS
2M
D 1.04 1.11 NS 7.60 5.09 NS 53.22 0.44 NS 527.33 102.49 NS 5.43 1.92 NS 3.42 4.00 NS
K 0.98 5.00 NS 7.76a 6.66 * 43.00b 0.33 * 566.50 83.16 NS 4.40 0.00 * 3.66 6.66 NS
3M
D 0.86 3.33 NS 7.10b 6.66 * 50.00a 0.00 * 597.16 92.83 NS 5.01 5.00 * 3.25 8.33 NS
K 0.76 6.66 NS 7.66a 0.10 * 39.00b 1.00 * 471.00 37.00 NS 4.01 1.66 * 3.46 0.13 NS
4M
D 0.72 1.66 NS 6.90b 3.33 * 47.00a 0.66 * 610.83 51.16 NS 4.71 1.66 * 3.10 6.66 NS
K 0.45 1.66 NS 7.40 0.13 NS 33.16 1.50 NS 450.33 39.66 NS 3.43 0.00 * 3.28 0.11 NS
5M
D 0.45 5.00 NS 6.58 0.15 NS 38.00 0.00 NS 507.66 101.00 NS 4.16 6.66 * 2.90 0.10 NS
K 0.40 3.33 NS 7.36 0.13 NS 32.33 1.33 NS 435.83 39.83 NS 3.20 0.13 * 3.16 0.13 NS
6M
D 0.40 3.33 NS 6.66 0.30 NS 35.83 0.16 NS 490.16 98.16 NS 4.27 9.50 * 2.7667 6.66 NS
110
Appendix (7). The effect of Salt concentration and time on Physical analysis, pH, and total viable Bacteria count
of Kawara & Debs during autumn.
b a l Ran pH B.count
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
Species
Days
20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig. 20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE sig.
4D K 8.83 7.13 6.60 0.67 NS 4.93 3.40 2.86 0.61 NS 46.86 43.86 45.53 0.86 NS 1.05 1.15 2.03 0.31 NS 7.13 7.13 7.16 1.11 NS 12600.00 7566.66 590.00 3482.08 NS
D 6.83 8.26 8.36 0.49 NS 4.43 5.93 4.46 0.49 NS 41.73 42.96 45.36 1.06 NS 0.96 1.06 1.21 7.27 NS 7.16 7.13 7.13 1.1 NS 4800.00 1833.33 1566.66 1036.19 NS
8D K 7.93 7.50 7.40 0.16 NS 5.90 4.03 4.20 0.59 NS 45.43 44.46 43.33 0.60 NS 1.12 1.29 1.51 0.11 NS 7.10 7.06 7.06 1.11 NS 19600.00 1800.00 373.33 6184.83 NS
D 8.23 8.40 9.16 0.28 NS 6.70 6.50 4.53 0.69 NS 41.06 41.76 47.30 1.97 NS 1.43 1.71 2.22 0.23 NS 6.90 7.00 6.83 4.84 NS 1863.33 1433.33 753.33 323.12 NS
12D K 7.33b 8.03a 8.10a 0.24 * 4.00 4.13 3.63 0.14 NS 46.03 47.46 47.06 0.42 NS 2.30 2.85 3.18 0.25 NS 7.10 7.06 7.13 1.92 NS 16700.00 4056.66 27.00 5022.62 NS
D 7.50b 8.43a 8.10a 0.27 * 4.80 4.96 4.66 8.67 NS 44.16 45.83 46.76 0.76 NS 1.87 2.35 2.94 0.30 NS 6.83 6.63 6.80 6.18 NS 7066.66 423.33 200.33 2252.53 NS
1M K - 8.70 9.96 0.63 NS - 5.40 5.93 0.26 NS - 43.20 44.33 0.56 NS - 1.63 1.70 3.50 NS - 7.03 7.03 0.00 NS - 124.33 90.00 17.16 NS
D - 10.16 7.96 1.10 NS - 7.03 6.90 6.66 NS - 47.43 47.93 0.25 NS - 1.49 1.52 1.50 NS - 6.63 6.63 0.00 NS - 13.13 13.86 0.36 NS
2M K - 10.96 11.76 0.40 NS - 7.80 8.16 0.18 NS - 45.86 46.30 0.21 NS - 1.25 1.28 1.66 NS - 6.67 6.80 8.33 NS - 0.00 0.00 0.00 NS
D - 7.73 9.93 1.10 NS - 6.43 6.93 0.25 NS - 42.36 40.43 0.96 NS - 1.06 1.10 1.83 NS - 6.43 6.33 5.00 NS - 0.00 0.00 0.00 NS
3M K - 10.53 12.13 0.80 NS - 6.90 7.50 0.30 NS - 44.96 44.60 0.18 NS - 1.19 1.21 6.66 NS - 6.83 6.73 5.00 NS - 0.73 1.36 0.31 NS
D - 8.86 10.03 0.58 NS - 5.70 6.30 0.30 NS - 45.66 43.76 0.95 NS - 1.10 1.18 4.16 NS - 6.33 6.46 6.66 NS - 0.33 0.93 0.30 NS
4M K - 12.10 11.90 1.00 NS - 8.16 8.00 8.33 NS - 39.90 40.60 0.35 * - 1.23 1.22 1.66 NS - 6.73 6.46 0.13 NS - 1.10 4.83 1.86 NS
111
Appendix (8) Physical Analysis, and pH of fresh samples
Parameters
seasons Species
b a L Ran. pH
K 6.80 6.18 48.32 0.09 7.30
D 5.76 6.60 46.28b 0.10 7.43
Summer
SE 0.52 0.21 1.02 5.00 6.66
Sig. NS * * NS *
K 6.83 6.20 49.23 0.08 7.27
D 4.90 6.30 43.37 0.18 7.43
Autumn
SE 0.96 5.00 2.93 5.16 8.33
Sig. NS NS * NS *
K 5.07 6.43b 43.40b 0.09 7.10b
D 6.97 6.87 49.07 0.09 7.77
Winter
SE 0.95 0.21 2.83 1.66 0.33
Sig. NS * * NS *
Legend:
a = Redness
b= Yellowness
l= Lightness
112
Appendix (9). The effect of salt concentration and time on Physical analysis, pH, and total viable Bacteria count
of Kawara & Debs during summer.
b a l Ran pH B.count
___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____ ___Salt con._____
20% 25% 30% SE Sig. 20% 25% 30% SE Sig. 20% 25% 30% SE Sig. 20% 25% 30% SE Sig. 20% 25% 30% SE Sig 20% 25% 30% SE Sig.
SP.
ays
4D K 9.73 9.33 10.83 0.45 NS 4.60 4.43 5.10 0.20 NS 48.00 48.20 50.13 0.68 NS 1.14 1.29 2.08 0.29 NS 7.13 7.16 7.13 1.11 NS 126.67 26.33 16.33 47.20 NS
D 10.60 11.01 9.79 0.36 NS 5.94 5.91 4.71 0.41 NS 46.57 49.66 47.27 0.93 NS 1.00 1.27 1.62 0.18 NS 7.33 7.26 7.30 1.92 NS 11400.00 11200.00 5100.00 2067.47 NS
8D K 10.76 9.67 8.67 0.60 NS 7.03 6.13 4.80 0.65 NS 51.70 50.67 50.30 0.42 NS 1.28 1.49 2.91 0.51 NS 7.13 7.10 7.11 1.11 NS 756.67 22.33 11.33 246.63 NS
D 11.81 11.51 10.87 0.27 NS 7.93 7.47 5.67 0.68 NS 45.36 46.50 48.37 0.87 NS 1.91 3.91 5.33 0.99 NS 7.20 7.16 7.23 1.92 NS 43666.67 1130.00 5466.66 135.22 NS
12D K 10.83 10.20 9.86 0.34 NS 6.96 6.53 6.26 0.20 NS 51.76 49.63 50.30 0.63 NS 2.33b 2.99 b 3.76 0.41 * 6.70 6.73 6.86 5.09 NS 0.00 21.00 14.66 6.21 NS
D 12.06 11.90 12.56 0.20 NS 4.73 4.06 4.30 0.19 NS 44.08 44.90 45.20 0.34 NS 1.47 1.32 b 1.45ab 4.57 * 6.80 6.68 6.82 2.22 NS 6.50 5.53 4.66 0.52 NS
1M K 10.03 10.90 11.03 0.31 NS 6.36 5.20 4.69 0.43 NS 45.76 45.40 45.32 0.12 NS 1.79 1.62 1.99 0.10 NS 7.20 6.90 6.20 2.94 NS 5.66 0.00 0.00 1.88 NS
D S 11.17 14.09 1.45 NS S 6.66 8.30 0.81 NS S 46.03 46.50 0.23 NS S 1.27 1.86 0.29 NS S 6.93 7.00 3.33 NS S 0.00 0.00 0.00 NS
2M K 12.10 11.66 12.26 0.23 NS 4.70 3.63 4.16 0.30 NS 43.96 44.76 45.00 0.31 NS 1.45b 1.37c 1.61 7.05 * 6.80 6.90 6.6 2.23 NS 24.33 0.00 0.00 8.11 NS
D S 13.87 12.86 0.50 NS S 5.67 5.50 0.41 NS S 47.22 47.42 1.00 NS S 1.23 1.27 2.00 * S 6.90 6.20 3.35 NS S 5.33 0.00 2. 00 NS
3M K 12.06 11.90 12.26 0.20 NS 4.73 4.06 4.30 0.19 NS 44.03 44.90 45.20 0.34 NS 1.47 1.32 1.45 4.57 NS 6.80 6.86 6.50 4.58 NS 6.50 5.53 4.66 2.22 NS
D S 12.86 13.86 0.50 NS S 7.97 8.60 0.31 NS S 41.81 44.74 1.43 NS S 1.18 1.15 1.50 NS S 6.86 6.70 8.33 NS S 41.33 6.33 17.50 NS
4M K 11.13 11.80 11.20 0.19 NS 7.70 7.30 7.03 0.19 NS 38.46 39.36 39.96 0.43 NS 1.43 1.19b 1.09c 0.10 * 6.72 6.80 6.71 4.44 NS 0.00 0.00 0.00 0.00 NS
D S 12.27 14.13 0.82 NS S 9.15 9.40 0.12 NS S 39.09 43.01 1.96 NS S 1.16 1.17 5.00 * S 6.70 6.20 5.02 NS S 16.33 71.33 27.50 NS
5M K S 13.26 13.23 0.11 NS S 10.66 9.93 0.36 NS S 39.40 39.80 0.23 NS S 1.45 1.38 3.50 NS S 6.70 6.66 5.00 NS S 0.00 0.00 0.00 NS
D S 12.26 14.06 0.90 NS S 9.89 10.47 0.29 NS S 36.12 42.52 3.20 NS S 1.11 1.28 8.33 NS S 6.60 6.43 8.33 NS S 5.00 15.66 5.33 NS
6M K S 13.06 13.10 1.66 NS S 10.80 11.73 0.46 NS S 39.80 39.83 1.66 NS S 1.56 1.50 3.00 NS S 6.43 6.52 5.01 NS S 0.00 0.00 0.00 NS
113
Appendix (10). The effect of Species of fishes and time on P, Ca, Fe, Na, K, and Cu of Kawara & Debs during
autumn.
P Ca Fe Na K Cu
Species
Days
Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig.
.
4D K 1.61a 4.84 * 8.66 5.87 * 53.45 82.4 NS 490.23 54.54 NS 5.43b 0.13 * 4.41 1.92 NS
D 1.25b 5.87 * 7.97 6.75 * 55.00 2.03 NS 553.11 99.22 NS 6.42b 2.22 * 4.42 6.75 NS
8D K 1.44a 6.18 * 8.46 7.77 * 48.67 1.64 NS 461.34 47.99 NS 5.25 0.10 * 4.16 1.11 NS
D 1.12b 5.87 * 8.02 6.75 * 52.66 1.89 NS 542.22 97.22 NS 6.22 4.00 * 4.28 8.67 NS
12D K 1.27 6.66 NS 8.21a 4.84 * 46.89 1.05 NS 446.34 48.37 NS 5.18 0.17 * 4.00 1.11 *
D 1.14 4.00 NS 7.97 b 4.00 * 50.77 1.23 NS 528.33 97.31 NS 6.04 4.84 * 4.24 2.94 *
1M K 1.13 3.33 NS 8.00 3.33 NS 45.00b 0.66 * 415.66 89.00 NS 4.91 0 .11 * 3.76 3.33 *
D 1.00 3.33 NS 7.93 3.33 NS 52.16a 0.83 * 550.83 64.16 NS 5.83 0.13 * 3.93 0.00 *
2M K 1.00 3.33 NS 7.68 5.00 NS 43.16 1.16 NS 400.83 93.16 NS 4.60 0.00 * 3.60 0.00 *
D 0.90 0.00 NS 7.80 0.10 NS 47.66 1.33 NS 550.50 87.16 NS 5.48 1.66 * 3.71 1.66 *
3M K 0.79 1.66 NS 7.51 6.66 NS 34.17 1.50 NS 416.84 64.83 NS 4.12 8.33 NS 3.19 5.00 *
D 0.70 0.10 NS 7.23 0.13 NS 39.33 0.66 NS 498.33 85.00 NS 4.83 0.20 NS 3.41 1.66 *
4M K 0.67 3.33 NS 7.24 6.66 NS 30.17 1.16 NS 369.17 85.83 NS 3.92 0.11 NS 3.00 6.66 NS
D 0.26 5.00 NS 6.60 0.11 NS 29.33 3.83 NS 490.33 43.83 NS 4.00 0.36 NS 2.73 6.66 NS
6M K 0.23 0.00 NS 6.50 0.20 NS 20.33 4.16 NS 384.33b 13.50 * 3.03 0.25 NS 2.43 3.33 NS
D 0.23 0.00 NS 6.10 0.20 NS 28.66 4.16 NS 411.33a 411.33 * 3.53 0.25 NS 2.50 3.33 NS
Appendix (11): The effect of Species of fishes and time on Physical analysis, pH, and total viable Bacteria count
of Kwara & Debs during summer.
b a l Ran. pH B.count
Species
Days
Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig. Mean SE Sig.
.
4D K 9.97 0.45 NS 4.71 0.20 NS 48.78 0.68 NS 1.50 0.29 NS 7.41 1.11 * 68.44 47.18 *
D 10.47 0.36 NS 5.52 0.41 NS 47.84 0.93 NS 1.29 0.18 NS 7.30 1.93 * 9233.3 2067.47 *
8D K 9.70 0.60 NS 5.98 0.64 NS 50.88 0.41 * 1.89b 0.51 * 7.12 1.11 NS 263.44 246.63 NS
D 11.39 0.27 NS 7.02 0.68 NS 46.74b 0.87 * 3.71 0.99 * 7.20 1.92 NS 16754.44 13514.22 NS
12D K 10.23 0.33 NS 6.58 0.20 NS 50.56 0.63 * 3.03 0.41 NS 6.76 5.09 * 11.88 6.21 NS
D 11.68 0.42 NS 7.08 0.53 NS 48.72b 0.13 * 2.68 0.47 NS 7.11 2.94 * 2299.22 2085.19 NS
1M K 10.65 0.31 NS 5.51 0.43 NS 45.52 0.12 NS 1.80 0.10 NS 6.94 2.94 NS 1.88 1.88 NS
D 12.63 1.45 NS 7.48 0.81 NS 46.26 0.23 NS 1.56 0.29 NS 6.8 3.33 NS 0.00 0.00 NS
2M K 12.07 0.23 NS 4.16 b 0.30 * 44.57b 0.31 * 1.48 7.05 NS 6.9 2.22 NS 8.11 8.11 NS
D 1337 0.50 NS 6.08 0.41 * 47.32 1.00 * 1.25 2.00 NS 6.5 3.33 NS 2.66 2.66 NS
3M K 12.17b 0.20 * 4.36 0.19 NS 44.71 0.34 NS 1.41 4.57 * 6.8 2.22 NS 5.56 0.52 NS
D 13.36 0.50 * 8.28 0.31 NS 43.31 1.43 NS 1.17b 1.50 * 6.6 8.33 NS 23.83 17.50 NS
4M K 11.44 0.19 NS 7.34b 0.19 * 39.81 0.43 NS 1.24 0.10 NS 6.70 4.44 NS 0.00 0.00 NS
D 13.30 0.82 NS 9.27 0.12 * 42.28 1.96 NS 1.16 5.00 NS 6.62 5.00 NS 43.83 27.50 NS
5M K 13.35 0.11 NS 10.30 0.36 NS 39.63 0.23 NS 1.41 3.50 NS 6.65 5.00 NS 0.00 0.00 NS
D 13.16 0.90 NS 10.18 0.29 NS 39.32 3.20 NS 1.19 8.33 NS 6.50 8.33 NS 10.33 5.33 NS
6M K 13.08b 1.66 * 11.26 0.46 NS 39.81b 1.66 * 1.53 3.00 NS 4.48 5.00 NS 0.00 0.00 Ns
b a l Rancidity
Species
Days