Storage Stability and Biochemical Changes of the Common Carp Slices Treated With Carotenoid Extracted from Crayfish Waste | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 19, Volume 29, Issue 4, July and August 2025, Page 359-373 PDF (486.01 K) | ||||
| DOI: 10.21608/ejabf.2025.440423 | ||||
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| Abstract | ||||
| The physicochemical, microbiological, and sensory qualities of common carp fish slices treated with carotenoids extracted from crayfish waste and stored at 5 ± 1 °C for 12 days were evaluated in this study. The results showed that quality indicators—such as pH, peroxide value, anisidine value, total oxidation (TOTOX), total volatile basic nitrogen (TVB-N), and bacterial count—increased over time, while sensory scores declined. The control samples showed the lowest quality, whereas the carotenoid-treated samples maintained higher quality due to the antioxidant effects of the carotenoids, which helped reduce lipid oxidation, protein degradation, and microbial growth. In conclusion, fish slices treated with 0.2% and 0.3% carotenoids maintained acceptable quality for up to 10 days, compared to only 6 days for the control samples. This study suggests that crayfish waste can be effectively utilized to extract bioactive compounds that enhance the physicochemical and sensory properties of fish slices during refrigerated storage. | ||||
| Keywords | ||||
| Crayfishwaste; Carotenoid; Carp; Quality; Cold storage | ||||
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