Various fish species are found in fish-markets that trigger the need to evaluate the quality of various fish meat products to answer the consumer needs. This study evaluated some mineral elements in the meats of Baiad (B), Tilapia (T) and Nile Perch (NP) fish species. These fish species were brought from the fish market of Wad Medani City (Blue Nile Fishes; BN), and from Kosti fish market (White Nile Fishes; WN). The preparation of fish meat-ashes and the determination of minerals (through Atomic Absorption), were run in the Food Analysis Laboratory, and the Central Laboratory - University of Gezira. The results showed high concentration of Cu element in WN samples was high in B-meat (0.434 mg/L) and in BN sample in T-meat (0.115 mg/L). Mn element in WN samples was high in B-meat (0.282 mg/L) and in BN sample in T-meat (0.292 mg/L). Fe (0.788 mg/L) and Zn (0.950 mg/L) elements were high in NP-meat of WN, while Fe (3.261 mg/L) and Zn (5.123 mg/L) were high in B-meat of BN. WN samples were highly contaminated with Pb which was about 24-folds more than the maximum tolerable limit (0.025 mg/L), while BN samples were still about third that standard. It was cleared that, BN fish samples were relatively rich in Fe and Zn, while WN samples were relatively rich in Cu and Mn elements.The contamination of fish meat of WN with Pb should be seriously studied, and the meat quality of all fish species should be determined.

Fish provides a good source of high quality protein and contains many of fat-soluble vitamins (A, D, E and K), mineral elements and antioxidant. This study determined the fat composition in the meats of two popular fish species that were brought from the fish market of Wad Medani City (Blue Nile samples; BN), and from Kosti fish market (White Nile samples, WN). The preparation of fish meat-fat and fat composition (through GC-MS), were run in the Food Analysis Laboratory, and the Central Laboratory - University of Gezira. The results showed that, Hexadecanoic acid was detected in WN Nile Perch (3.01%) and Tilapia (13.37%), whereas BN samples did not contain this fatty acid. Eicosanoic acid appeared in only BN samples: Tilapia (9.60%) and perch (2.12), Oleic acid (omega 9) appeared only in WN samples (it was 4.01% in NP, and 16.54% in T. Octadecanoic acid (Streaic acid) was appeared in all BN and WN samples (it was 8.45% in BN Perch, 1.6% in BN Tilapia, 1.60% in WN Tilapia and 0.29% in WN Perch). The more abundant fatty acids was Oleic acid (total sum 20.55%), then Hexadecanoic acid (16.38%). From the proposed results, the feasibility of local production of fish oils for human consumption should be done.