Keeping The Quality Of Refrigeration Stored Catfish (Clarias Gariepiunun) Patties Using The Ethanolic Extract Of Irradiated Miswak (Salvader Persica L) Sticks | ||||
| Egyptian Journal of Chemistry | ||||
| Articles in Press, Accepted Manuscript, Available Online from 13 May 2025 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2025.369957.11489 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hany Shawky  1; Ibrabim Soliman2; Asia Ali3
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| 1Plant Research Department, Nuclear Research center Egyptian Atomic Energy Authority | ||||
| 2Plant Research Department, Nuclear Research center Egyptian Atomic Energy Authority, Cairo13759; Egypt. | ||||
| 3Central Laboratory for Aquaculture Research – Abbassa – Abou – Hammad – Sharkia- Egypt | ||||
| Abstract | ||||
| The aim of the present work was to study the possibility of using the ethanolic extract of the irradiated miswak for keeping the quality of catfish patties during refrigerated storage. Five batches of catfish patties were formulated withe the ethanolic extract of 2 kGy irradiated miswak at levels of 0, 1, 1.5, 2 and 2.5 ml/100g. Samples of catfish patties were cold storage at 4± 10C and their microbiological quality was examined. Moreover, the physicochemical properties of samples were determined in addition to sensory evaluation of samples. The results showed that cold storage significantly increased the total bacterial count, total psychrophilic bacteria and the counts of molds and yeasts, but the rate of microbial increase significantly lowered by increasing of the level of the added extract. While coliform bacteria and Staphylococcus aureus were not detected in all samples. Also the values of pH and contents of TVBN, TMA and TBA for samples showed similar observation as these values significantly increased during cold storage but at lower rates with increasing the level of the added extract. Cooked samples of all formulation patties were highly acceptable for their taste and texture on day zero of storage. Also raw samples were highly acceptable for their appearance and odor. Formulation of catfish patties with the miswak extract all levels of 1, 1.5, 2 and 2.5 ml/100g cold retarded the appearance of mold growth on the surface of samples and off- odor detection as signs of spoilage for 14, 16, 18 and 18 day of cold storage, respectively, as compared to 10 days for control samples. Therefore, the ethanolic extract of 2 kGy irradiated miswak can be successfully used at level of 2 ml/100g for keeping the quality and safety of fish products such as fish patties. | ||||
| Keywords | ||||
| Catfish; Catfish Patties; Miswak; miswak extract; Irradiated miswak; Food Irradiation and Gamma rays | ||||
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