Quality Evaluation of Canned Catfish Steaks as Affected by Different Filling Media | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 49, Volume 29, Issue 3, May and June 2025, Page 815-823 PDF (231.04 K) | ||||
| DOI: 10.21608/ejabf.2025.428025 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Ibrahim et al. | ||||
| Abstract | ||||
| This study aimed to evaluate the physicochemical, microbiological and sensory quality of the canned catfish (Clarias gariepinus) steaks as a result of using different filling med like vegetables, spices mixture and saline. The obtained results indicated that the chemical composition especially content of lipid, ash and carbohydrates of canned fish samples increased slightly with different filling media used. In contrast, the protein content did not change significantly between the different treatments. In general, adding different filling media led to a decrease in pH, acid value AV, total volatile basic nitrogen (TVBN), tri methyl amine (TMA), thiobarbituric acid (TBA) values and total bacterial count (TBC). In this study, adding different filling media improved most sensory properties of the canned catfish. In conclusion, this work recommends that the catfish can be canned or other ready to-eat products where it’s unacceptable for most consumers. | ||||
| Keywords | ||||
| Canning fish; Catfish composition; Quality criteria | ||||
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