Home|Journals|Articles by Year

Directory for Medical Articles

Original Research

Int. J. Livest. Res.. 2012; 2(1): 126-134

Assessment of Microbiological Counts and pH level of Wet-salted Fermented Fish Product (Terkin) in Sudan

Omer Abu-Elhassan Aidam, Hassan. Mohammed Adam, Khalid Mohammed Elamin.


A fish fermented product (locally called Terkin) is one of the traditional fish product normally made and consumed in Sudan. This study was conducted to assess and compare total bacterial count (colony forming unit per gram) and Ph level in tow products collected from different factories, Jebel Al-aulia dam (Khartoum State, 45km south of Khartoum) and Wadi Halfa (lied in Sudanese-Egyptian border in the north of Sudan) in order to ensure the hygienic situation, according to the Sudanese Standards and Metrology Organization (SSMO), SDS 3767/2007.
The results of this a study revealed that there is a highly significant difference (p ≤ 0.01) in pH level , highest value recorded for Jebel Al-aulia Terkin and the lower value for Wadi Halfa Terkin(6.7). The results also showed that there was no significant difference (p > 0.05) in Total Bacterial Count among treatments investigated.

Key words: Alestes species, Kass, , Hydrocynus species, Kawara, Tiger fish

Full-text options

Share this Article

Online Article Submission
• ejmanager.com
• ojshosting.net

Do you want to use OJS for your journal ?
work with an experienced partner

Review(er)s Central
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.