F., K., A., E., A., A., M., A. (1997). CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH. Egyptian Journal of Aquatic Biology and Fisheries, 1(2), 53-70. doi: 10.21608/ejabf.1997.3376
Khallaf F.; El-samkary A.; Ahmad A.; Abo-Taleb M.. "CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH". Egyptian Journal of Aquatic Biology and Fisheries, 1, 2, 1997, 53-70. doi: 10.21608/ejabf.1997.3376
F., K., A., E., A., A., M., A. (1997). 'CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH', Egyptian Journal of Aquatic Biology and Fisheries, 1(2), pp. 53-70. doi: 10.21608/ejabf.1997.3376
F., K., A., E., A., A., M., A. CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH. Egyptian Journal of Aquatic Biology and Fisheries, 1997; 1(2): 53-70. doi: 10.21608/ejabf.1997.3376
CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH
1Ain shams University, Faculty of Agriculture, Food Science Department
2National Institute of Oceanography and Fisheries
Abstract
This work was designed in an attempt to increase the acceptability and utilization of silver carp fish (SCF). Various treatments were subjected to chemical, bacteriological as well as organoleptic determinations to evaluate the changes caused by freezing or canning processes of SCF. The obtained results indicated that SCF contained 82.94% protein on dry weight basis. Amino acid analysis showed l6 different amino acids included nine essential amino acids. Total essential, total basic and total acidic amino acids were fluctuated during frozen storage, while sulfur containing amino acids were decreased. Bacterial counts of fresh fish was 296 c.f/g reached to 398 c.f/g at the end of frozen storage. Counts minimized after canning, the highest count showed in canned minced SCF, whereas the lowest was in canned smoked SCF. The TVB-N content of canned SCF in the five groups of investigation (oil, vinegar and spices, sauce, smoked and minced) was gradually increased as the storage period increased. Canned SCF processed from frozen pre-stored fish was found to contain higher TVBN than canned SCF prepared from fresh fish. The lower increasing rate of TMA-N content was recorded in canned fish prepared using fresh SCF. Canning process improved the organoleptic characteristics of SCF. Both canned smoked and canned minced fish showed noticeable increase in acceptance of flavor and color. Overall acceptability scores were decreased progressively in all canned fish groups during storage.
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