• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Indexing and Abstracting
    • Peer Review Process
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
Egyptian Journal of Aquatic Biology and Fisheries
arrow Articles in Press
arrow Current Issue
Journal Archive
Volume Volume 29 (2025)
Volume Volume 28 (2024)
Volume Volume 27 (2023)
Volume Volume 26 (2022)
Volume Volume 25 (2021)
Volume Volume 24 (2020)
Volume Volume 23 (2019)
Volume Volume 22 (2018)
Volume Volume 21 (2017)
Volume Volume 20 (2016)
Volume Volume 19 (2015)
Volume Volume 18 (2014)
Volume Volume 17 (2013)
Volume Volume 16 (2012)
Volume Volume 15 (2011)
Volume Volume 14 (2010)
Volume Volume 13 (2009)
Volume Volume 12 (2008)
Volume Volume 11 (2007)
Volume Volume 10 (2006)
Volume Volume 9 (2005)
Volume Volume 8 (2004)
Volume Volume 7 (2003)
Volume Volume 6 (2002)
Volume Volume 5 (2001)
Volume Volume 4 (2000)
Volume Volume 3 (1999)
Volume Volume 2 (1998)
Volume Volume 1 (1997)
Issue Issue 2
Issue Issue 1
A., E., R., K., A., A., M., A. (1997). STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH. Egyptian Journal of Aquatic Biology and Fisheries, 1(2), 71-92. doi: 10.21608/ejabf.1997.3377
El-Samkary A.; Khallaf R.; Ahmed A.; Abo-Taleb M.. "STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH". Egyptian Journal of Aquatic Biology and Fisheries, 1, 2, 1997, 71-92. doi: 10.21608/ejabf.1997.3377
A., E., R., K., A., A., M., A. (1997). 'STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH', Egyptian Journal of Aquatic Biology and Fisheries, 1(2), pp. 71-92. doi: 10.21608/ejabf.1997.3377
A., E., R., K., A., A., M., A. STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH. Egyptian Journal of Aquatic Biology and Fisheries, 1997; 1(2): 71-92. doi: 10.21608/ejabf.1997.3377

STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH

Article 5, Volume 1, Issue 2, June 1997, Page 71-92  XML
Document Type: Original Article
DOI: 10.21608/ejabf.1997.3377
View on SCiNiTO View on SCiNiTO
Authors
El-Samkary A.1; Khallaf R.1; Ahmed A.2; Abo-Taleb M.2
1Ain Shams University, Faculty of Agriculture, Food Science Department
2National Institute of Oceanography and Fisheries
Abstract
This investigation was carried out to study the utilization of silver carp fish. Different canned silver carp fish forms were
manufactured. All samples were subjected to chemical analysis as well as organoleptic evaluation. The obtained results
revealed that fresh SC fish consists of 77.9% moisture, 82.9% protein, 11.8% fat and 5.3% ash. Calorific value was 437.7 Kcal / 100 g increased to 451.7 Kcl/100 g in samples of SC canned in oil. During frozen storage, protein, fat, ash and moisture decreased as the time of storage increased. Canned silver carp processed from frozen pre- stored fish showed lower protein and moisture contents. Canning caused increase in fat and ash. During frozen storage, TVB-N, TMA-N, NH3-N, FAN, VRS, tyrosine and TBA showed a significant increase with the prolongation of storage at -18°C. Values of TVB-N, NH3, tyrosine and TBA increased after canning. The rate of increasing of TVB-N, NH3-N and TBA values in canned fish were increased with the prolongation of frozen storage periods. The higher rate of increasing in tyrosine values found in canned SC fish produced from fresh fish. Significant decrease was found in TMA, FAN and VRS contents of SCF after canning. The highest rate of decrease in FAN and VRS was found in canned SC fish samples prepared from fish stored for 120 days at -18°C before canning. Reading of fresh silver carp fish electrophoretic diagrams revealed that six bands were separated. The number of bands of canned fresh fish are not changed but varied in their area percentages with noticeable decrease in soluble proteins. 
Keywords
freezing; canning; Electrophoresis; Volatile Basic Nitrogen; Volatile Reducing Substances; Tyrosine value; thiobarbituric acid
Main Subjects
Fisheries
Statistics
Article View: 528
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by NotionWave.