et al., O. (2025). Evaluation of Physicochemical Properties of Some Imported Frozen Fish Species from Basrah Markets, Iraq. Egyptian Journal of Aquatic Biology and Fisheries, 29(1), 797-818. doi: 10.21608/ejabf.2025.406535
Obeed et al.. "Evaluation of Physicochemical Properties of Some Imported Frozen Fish Species from Basrah Markets, Iraq". Egyptian Journal of Aquatic Biology and Fisheries, 29, 1, 2025, 797-818. doi: 10.21608/ejabf.2025.406535
et al., O. (2025). 'Evaluation of Physicochemical Properties of Some Imported Frozen Fish Species from Basrah Markets, Iraq', Egyptian Journal of Aquatic Biology and Fisheries, 29(1), pp. 797-818. doi: 10.21608/ejabf.2025.406535
et al., O. Evaluation of Physicochemical Properties of Some Imported Frozen Fish Species from Basrah Markets, Iraq. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(1): 797-818. doi: 10.21608/ejabf.2025.406535
Evaluation of Physicochemical Properties of Some Imported Frozen Fish Species from Basrah Markets, Iraq
The study aimed to evaluate the physicochemical quality parameters of seven species of imported frozen fish in Basrah Governorate, southern Iraq. Fish and fish products can undergo various undesirable changes during frozen storage due to enzymatic and microbial degradation of proteins and fats. Fish samples were collected in three batches at different times: Batch No. 1 in April, Batch No. 2 in July, and Batch No. 3 in September 2024. The physicochemical quality parameters assessed included pH, total volatile nitrogen (TVN), Thiobarbituric Acid (TBA), Free Fatty Acids (FFA), Water Holding Capacity (WHC), drip loss (DL), and myoglobin (Mb). The results showed variations in quality standards among the fish species across the three batches. The pH values ranged from 6.22 to 6.91. TVN levels varied across the batches, ranging from 9.8 to 18.2 mg nitrogen/100 g of fish flesh. TBA values ranged from 0.74 to 1.82 mg malondialdehyde/kg of fish, while FFA values varied from 0.22% to 0.43%. Water holding capacity ranged from 5.66% to 10.11%, and drip loss values ranged from 3.83 to 6.66%. Myoglobin levels showed variations between fish species and batches, with values ranging from 0.043 to 0.154. The findings demonstrated that all fish species were susceptible to significant changes during frozen storage, particularly over extended periods. Although freezing can preserve fish, undesirable changes in fat and protein quality may inevitably occur.
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