INFLUENCE OF SMOKING METHODS AND COLD STORAGE ON QUALITY OF SILVER CARP (Hypophthalmichthys molitrix) FILLETS | ||||
| Fayoum Journal of Agricultural Research and Development | ||||
| Article 1, Volume 25, Issue 2, July 2011, Page 1-11 PDF (437.14 K) | ||||
| Document Type: Research articles. | ||||
| DOI: 10.21608/fjard.2011.195497 | ||||
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| Authors | ||||
| M. Abou-Taleb; S.A. El-Sherif; S.M. Ibrahim | ||||
| Fish Processing Technology Lab, National Institute of Oceanography and Fisheries, Egypt. | ||||
| Abstract | ||||
| Effect of smoking methods and cold storage on quality of silver carp (Hypophthalmichthys molitrix) fillets was investigated in the present study. Fish fillets were cold and hot smoked in presence potassium sorbate (PS) and spices mixtures and or without it throughout salting process. All batches were polyethylene packaged and stored at 4±1°C for 60 days. Results showed that although values of total volatile bases nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and total bacterial count (TBC) were higher in cold smoked products than ones but thiobarbituric acid (TBA) and pH values were higher for hot smoked samples. Sensory evaluation indicated that cold smoked products were got high scores than hot smoked products. During cold storage, quality criteria of all treatments were gradually increased. However, all smoked silver carp products had long shelf life and still acceptable until the end of storage period. In addition, cold smoked fillets treated with spices mixtures had a superior color, odor, taste, texture, and overall acceptability scores. Therefore, essential amino acids index (EAAI) total essential amino acids (TEAA), essential amino acids (EAA), amino acid score (AS), biological value (BV) and percent satisfaction (PS/150%) were increased while grams consumed to cover the daily requirements (GDR) were decreased in this product at the initial zero time of storage and the end of storage period (60 days). In conclusion, cold smoked products were sensory more accepted than hot smoked products especially treated with spices. Also, both spices mixtures and PS in salting process improved sensory characteristics and controlled in changes rate of final products. Cold storage increased the shelf life and keeping the quality of silver carp fillets. | ||||
| Keywords | ||||
| Carp fish; smoking; storage; keeping quality | ||||
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