Aromatic amines and sensory evaluation of fish grilled on different types of wood الأمينات العطرية والتقييم الحسى للأسماك المشوية على أنواع الخشب المختلفة | ||||
| حوار جنوب جنوب | ||||
| Volume 7, Issue 23, October 2024, Page 160-179 PDF (727.51 K) | ||||
| Document Type: بحوث نشر لدرجة الماجستير والدكتوراه | ||||
| DOI: 10.21608/hgg.2024.316468.1124 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
علياء قاسم  1; ناريمان سعيد اسحق2; وليد رجائى عبد الحليم1; دعاء عبد الحميد1
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| 1كلية التربية النوعية جامعة أسيوط | ||||
| 2قسم الاقتصاد المنزلي - كلية التربي النوعية - جامعة أسيوط | ||||
| Abstract | ||||
| The aim of this study to improve the flavors of tilapia fish by grilling on smoked wood chips. It is prepared from fresh tilapia fish , with the addition of some healthy spices to it, and comparing the control sample with the samples that were grilled on smoked (rose, oak and acacia) wood chips. The neutralization of the retention time of amine acids in tilapia fish was also verified by grilling on smoked wood chips, as well as determining the statistical analytical values of amines acids in grilling tilapia fish on smoked wood chips. The results obtained indicate that the sample of tilapia fish grilled on rose wood chips had a higher of amine acids retention time compared to other samples. The retention time of amines acids in the sample of tilapia fish grilled on rose wood chips was 315.586%, and in the samples that were grilled on oak and acacia wood chips, it was 165.125 and 122.471%, respectively. The tilapia fish grilled on rose wood chips had higher percentage of amines acids in tilapia fish grilling (23.059%) than samples grilled on oak and acacia wood chips (11.211 and 6.04211% respectively. The results also indicated that there were statistically significant differences in sensory evaluation between the tilapia fish sample grilled on (rose ,oak and acacia) wood chips. (acacia and rose) wood chips recording 45.14% and 45%, respectively, while the control sample had the lowest (35.3%). | ||||
| Keywords | ||||
| الشواء; أسماك البلطى; الخشب ( البلوط و السنط و الورد); الأحماض الأمينية | ||||
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