Histochemical Indicators of Muscle Degradation in Three Imported Frozen Fish Products in Al-Kut City

Abstract

Fish products in Iraq are low-priced relative to their high nutritional value, and an important part of the Iraqi people's diet. However, freezing process may affect the nutritional values of these products. The study was conducted to detect nutrient levels, including protein, glycogen, and collagen, in the fish product’s meat using histochemical studies. From Iraqi markets, 36 skeletal muscle samples were taken from three types of fish products such as Nile tilapia fillets, Pangasius steaks, and Atlantic salmon portions. All samples were dyed with Bromophenol blue stain, Periodic-acid Schiff stain, Malory`s trichrome stain and measured by the ImageJ program. The histochemical work revealed that muscles of Atlantic salmon portions were the richest in protein, while Pangasius steaks had the lowest protein content. Nile tilapia fillets had the highest glycogen and collagen ratio in this study. Thus, Atlantic salmon portions and Nile Tilapia fillets are good options for dieting.