Document Type : Original Article
Authors
1
National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt
2
Food Technology Department National Research Centre El-BohothSt., Dokki PO: 12622 Cairo, EGYPT
3
Pollution Laboratory, Freshwater and Lakes Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
4
Food Technology Department, Food Industries and Nutrition Research Institute, National Research Centre, 12622 Dokki, Cairo, Egypt
5
Food Technology Department, National Research Centre
6
Food Technology Department, Food Industries and Nutrition Research Institute, National Research Center, 12622 Dokki, Cairo, Egypt
7
Fish processing technology lab. National Institute of oceanography and fisheries
8
(NIOF)
9
101 Kase El-inin Cairo Egypt
10
Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
11
National Institute of Oceanography and Fisheries, Ministry of Scientific Research, Egypt .
12
National Institute of Oceanography and Fisheries, Egypt.
13
Dept. of Microbiology Faculty of Agric. Mansoura Univ.
Abstract
The present work aimed to evaluate and improve the quality of fish pastirma through using shrimp and blue crab chitosan and their nanoparticles. Catfish pastirma was evaluated through chemical composition, fatty acids, biogenic amines, fatty acids composition, volatile compounds, microbiological, and sensory properties. Catfish pastirma of chitosan or its nano particles showed a slight impact on the chemical content of the samples compared to control. All pastirma samples were charaterized with the high protein (30.15-30.96%) and lipid (15.35-16.17%) content. In addition, all pastirma samples contained slight differences in trimethylamine and total volatile nitrogen, where they ranged between 12.45-12.20 and 2.89-1.50. This result indicated that freshness and proteolytic activity in all pastirma samples were accepted. Furthermore, the bacterial counts of all pastirma samples were below maximum acceptable limits of 6 log10 cfu/g. Regarding fatty acids, pastirma is an excellent source of unsaturated fatty acids, where the highest levels belonged to oleic acid (C18:1n9c), linoleic acid (C18:2n6c) and palmitoleic acid (C16:1), n9 in ranges from 28.09 to 34.78%, 14.44 to 20.40 % and 5.35 to 6.72%, respectively. The bacterial counts of pastirma samples were below the maximum acceptable limits of 6 log10 cfu/g. The nano chitosan has antibacterial ability better than chitosan itself due to the highest activity of fine particles, which are more reactive toward bacteria than chitosan. The volatile compounds of pastirma detected 57 compounds belonging to 9 major groups. These compounds consisted of aldehydes, hydrocarbons, sulfur compounds, terpenes, esters, acids, alcohols, ketones, and furans. The results of biogenic amines in pastirma showed an absence of agmatin and treptamine in all treatments, with the B-phenyl ethyl amine found only in pastirma treated with shrimp chitosan nanoparticles at a level of 2.23mg/ kg samples.
Keywords
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