الفهرس 
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Abstract
Cattfish (Clarias gariepinus) are mainly freshwater fish that have evolved to thrive in confined spaces and are immune to disease and manipulation. Clarias sp. of the Candida family is widely regarded as one of the most important tropical catfish species for aquaculture. It has a nearly Pan-African distribution, ranging from the Nile to West Africa, from Algeria to Southern Africa, and all the way up to the Mediterranean coast, including Asia Minor. It is a slow-moving, omnivorous predatory fish that feeds on everything from microscopic zooplankton to fish half its length or 10% of its own body weight. In this study it was determined the nutritional value of cattfish meat by measuring the body composition, chemical composition, mineral content, amino acid composition, and fatty acid content. In addition, the research focused on the preparation and evaluation of cattfish meat pickles as well as cattfish meat burgers.
The obtained results can be summarized as follows:
•The whole body weight of cattfish recorded 2043.18 g.
•The yield of cattfish constituted 987.49 g from body weight.
•The fillet constituted the major proportion of the body weight was 48.41 % followed by the head which was 21.22 % for the studied cattfish.
•In cattfish meat, the pH value was 6.40 , water holding capacity (WHC) was 34.02 %, acid value was 1.66 % , TBA value was 0.60 (mg malonaldehyede/kg) and TVN-B was 5.97 mg/100g .
•In cattfish meat, the moisture content was 71.30 ± 0.15, protein content was19.03 ± 0.46 and fat content was 8.10 ± 0.09%.
•The ash content of the studied cattfish meat was 1.05 ± 0.14 % .
•The calculated caloric values of the studied cattfish meat was 151.1±0.08 .
•Calcium was 304.82 mg/100g in cattfish flesh, sodium was 142.42 mg/100g, phosphorus was 279.45 mg/100g, magnesium was 11.45 mg/100g, iron was 17.03 mg/100g, manganese was 1.17 mg/100g, and zinc was 2.92 mg/100g (on dray basis). Mineral content was higher in cattfish meat in general.
•The total amino acids content was 99.37 g/100g protein for cattfish meat.
•Cattfish meat was high in essential amino acids, with 41.81 g per 100 g of protein.
•The first limiting amino acid of cattfish meat was Phenylalanine + tyrosine and the second limiting amino acid was tryptophan.
•In cattfish meat , the total lipid fatty acids profile was consisted mainly of four fatty acid namely : oleic (36.35%), palmitic(21.59 %), linoleic (19.76 %) and stearic (6.46 % ).
•Oleic acid accounted for more than one-third of the fatty acids in cattfish meat (36.35 %). As a result, cattfish meat should be considered due to its high oleic acid content, which has been linked to a reduced risk of cardiovascular disease.
•A vaccinic acid was found in the cattfish flesh (2.10 percent ). Vaccinic acid is a fatty acid that belongs to the omega 7 family. Omega7 regulates fat and blood sugar metabolism, and its presence in epithelial cell membranes has a protective effect, limiting bacterial development while also aiding tissue regeneration and healing.
•The total saturated fatty acids content (SFAs) recorded 29.92 % while, unsaturated fatty acids (UFAs) constituted 70.08% (of total fatty acids) for cattfish meat.
•For human health, a minimum ratio of PUFA/SFA of 0.4-0.5 is advised (WHO, 2003). In cattfish meat, the PUFA/SFA ratio was 0.86.
•The proximate chemical composition of the prepared cattfish meat pickle using vinegar, lemon juice and tomato juice recorded 66.60±0.13 to 67.32±0.05 % moisture, 16.72±0.18 to 18.01±0.12 % protein, 13.46±0.06 to 13.62±0.11 % fat and 0.98±0.01 to 1.00±0.01 % ash.
•The pH value of the prepared cattfish meat pickle was ranged from 5.67±0.01 to 5.95±0.05, acid value ranged from 1.60±0.14 to 1.70±0.12 % ,Thiobarbituric acid (TBA) value ranged from 0.60±0.02 to 0.71±0.01 (mg malonaldehyede/kg) and TVN-B value ranged from 4.28±0.09 to 4.47±0.31 mg/100g.
•The total plate count of the prepared cattfish meat pickle was ranged from 2.59 to 3.03 log cfu/g, the halophile count (HC) ranged from 2.10 to 2.40 log cfu/g while, the Yeast and Mould counts (YMC) was not detected in all products at zero day.
•The overall acceptability recorded 8-9 in all types of the prepared cattfish meat pickles which means very good acceptances for the panelists.
•During the storage period at ambient temperature for 3 months, there were sleight decrement in moisture and ash contents in the cattfish meat pickle while, sleight increment in protein content during the storage period. The fat content was increased up to 60 days then decreased.
•The pH value was slightly decreased while, the acid value, TVN-B value and TBA value were slightly increased as result of storage.
•The microbial evaluation indicated that, total plate count ranged from 2.59 to 3.81 log cfu/g, halophilic counts ranged from 2.10 to 2.88 log cfu/g and yeast and mould count ranged from 1.25 to 1.79 log cfu/g at the end of storage period (90 days at ambient temperature ).
•The scores of organoleptic evaluation of cattfish meat pickle stored at ambient temperature were always ranged from good to very good throughout the storage period and product was highly acceptable up to 2 months and was acceptable even at the end of 90 days of storage.
•The chemical composition of the prepared cattfish meat burger, the moisture, protein , fat ,ash and carbohydrate contents recorded 65.05 %, 19.70 % , 9.31% , 1.16 % and 4.78% ,respectively.
•The prepared cattfish meat burger recorded 6.33±0.02 pH value, 0.53±0.07 mg malonaldehyede/kg TBA value, 5.03±0.11 mg/100mg TVN-B, 24.36±0.01% cooking loss and 75.63±0.05 % cooking yield.
•Total bacterial count of the prepared cattfish meat burger was 2.81 log cfu/g and psychrophilic was1.09 log cfu/g.
•The prepared cattfish meat burger scores for all parameters not recorded less than good and have very good overall acceptability
•During the frozen storage at -18°C for 3 months , there were sleight decrement in moisture and increment in ash contents in the cattfish meat burger while, sleight decrement in protein content during the storage period. The fat content was increased up to 90 days.
•The pH value was slightly increased while, the TVN-B value and TBA value were slightly increased as result of storage. also, the result showed that the cooking loos decreased up to the end of storage
•The microbial evaluation indicated that, total plate count ranged from 2.42 to 3.16 log cfu/g and psychrophilic counts ranged from 1.09 to 1.89 log cfu/g at the end of storage period (90 days at frozen storage at -18°C).
•The organoleptic assessment scores of cattfish meat burgers stored in frozen storage at -18°C varied from good to very good throughout the storage period, and the product was extremely acceptable up to 3 months and was acceptable even after 90 days of storage.