S. Abou-Zied, A., S. Talab, A., A. Ibrahim, M., M. Ibrahim, S. (2020). Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri). Egyptian Journal of Aquatic Biology and Fisheries, 24(7- Special issue), 307-317. doi: 10.21608/ejabf.2020.120338
Abdelrahman S. Abou-Zied; Abdelrahman S. Talab; Mohamed A. Ibrahim; Sayed M. Ibrahim. "Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)". Egyptian Journal of Aquatic Biology and Fisheries, 24, 7- Special issue, 2020, 307-317. doi: 10.21608/ejabf.2020.120338
S. Abou-Zied, A., S. Talab, A., A. Ibrahim, M., M. Ibrahim, S. (2020). 'Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)', Egyptian Journal of Aquatic Biology and Fisheries, 24(7- Special issue), pp. 307-317. doi: 10.21608/ejabf.2020.120338
S. Abou-Zied, A., S. Talab, A., A. Ibrahim, M., M. Ibrahim, S. Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri). Egyptian Journal of Aquatic Biology and Fisheries, 2020; 24(7- Special issue): 307-317. doi: 10.21608/ejabf.2020.120338
Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)
Some quality indices of dried and dried salted Sand smelt fish (Atherina boyeri)were investigated. Fish samples were purchased from El-Anfoshy landing; Alexandria during November 2019. The average length and weight were 6.75±0.60cm and 2.06±0.49g, respectively. Cleaned fish samples were divided into three portions; raw, dried (without salting) and dried salted (brined in 13% (w/v), for 5, 10 and 15 min) and then artificially dried at 50°C for 6 hrs. Results showed that dried fish sample contained 12.08% moisture, 3.74% NaCl, 0.61 aw and 0.28% acid insoluble ash. The corresponding values of dried salted samples were ranged of 10.68-10.85%, 7.37-11.00%, 0.57-0.59 and 45-51%, respectively based on salting time. Besides, total viable count and halophilic were 4.18 and 5.61 log10 cfu/g of the dried sample while they ranged 5.04-5.26 and 5.44-6.40log10 cfu/g of dried salted samples, respectively. However, dried salted fish have got high scores of odour, texture, taste compared with dried fish whereas; there are not significant differences (P<0.05) in appearance and colour tests. In conclusion, artificial drying and salting processes affected markedly in values of quality indices compared with a raw fish sample. However, quality attributes of dried and dried salted Sand smelt were lower than the recommended limits as set by the International Standard Specifications.
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