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Salama, M. (2013). Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus. Egyptian Journal of Aquatic Biology and Fisheries, 17(2), 37-46. doi: 10.21608/ejabf.2013.2166
Mohamed Salama. "Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus". Egyptian Journal of Aquatic Biology and Fisheries, 17, 2, 2013, 37-46. doi: 10.21608/ejabf.2013.2166
Salama, M. (2013). 'Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus', Egyptian Journal of Aquatic Biology and Fisheries, 17(2), pp. 37-46. doi: 10.21608/ejabf.2013.2166
Salama, M. Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus. Egyptian Journal of Aquatic Biology and Fisheries, 2013; 17(2): 37-46. doi: 10.21608/ejabf.2013.2166

Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus

Article 3, Volume 17, Issue 2, April 2013, Page 37-46  XML PDF (169.84 K)
Document Type: Original Article
DOI: 10.21608/ejabf.2013.2166
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Author
Mohamed Salama
Central Laboratory for Aquaculture Research, Abbassa, Agriculture Research Center, Ministry of Agriculture, Egypt
Abstract
Some chemical, bacteriological and organoleptical changes of fresh roes (Batarekh) catfish Clarias gariepinus soaked in salt solution was prepared from sodium chloride 12.0% (w/w), 3.5% vinegar (6% conc.), 0.1% ascorbic acid and 1.5% spices. Besides 7, 14 and 21 p. p. m Nisin for 12-15 hours. After that, all treatment samples kept at room temperature for 30 days. During the storage period, chemical indices of freshness, fatty acides, bacterial count and sensory evaluation showed increasing trends, they were considerably lower in the samples soaked in salt solution + 21 p. p. m Nisin compared with other samples.
Keywords
Sensory quality; salted roes; Clarias gariepinus
Main Subjects
Fisheries
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