CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION
DARWEISH, B., SHAMS EL-DIN, N. (1993). CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION. EKB Journal Management System, 71(3), 777-786. doi: 10.21608/ejar.1993.466160
BADWY M. DARWEISH; NARIMAN M. M. SHAMS EL-DIN. "CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION". EKB Journal Management System, 71, 3, 1993, 777-786. doi: 10.21608/ejar.1993.466160
DARWEISH, B., SHAMS EL-DIN, N. (1993). 'CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION', EKB Journal Management System, 71(3), pp. 777-786. doi: 10.21608/ejar.1993.466160
DARWEISH, B., SHAMS EL-DIN, N. CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION. EKB Journal Management System, 1993; 71(3): 777-786. doi: 10.21608/ejar.1993.466160

CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION

Egyptian Journal of Agricultural Research
Volume 71, Issue 3, September 1993, Pages 777-786    PDF (2.33 M)
Document Type: Original Article
DOI: 10.21608/ejar.1993.466160
Authors
BADWY M. DARWEISH1; NARIMAN M. M. SHAMS EL-DIN2
1Food Technology Research institute, Agricultural Research Centre, Giza, Egypt.
2National Centre for Radiation Research and Technology, Atomic Energy Authority, Cairo, Egypt
Abstract
Gamma irradiation with 5 KGY was suggested to increase the stability of ready to eat fish products during stargae . Bob Fish was pre­pared by frying, roasting after bran coating, roasting on spit using char­coal or cold smking. Irradiation caused negligible changes in the organo­leptic properties, and increased the shelf life at 4 °C, from 7 to 20 days, from 12 to 15 days , from 12 to 52 days and from 2 to 6 months for fried , spit roasted, bran coated then roasted and cold smoked samples respectively. Spoilage occurred when values of T. V. N., T. M. A., A. N. and T. B. A. were 25.00 - 33.46 mg/100 g, 5.82 -8.46 mg/100, 308­386 mg /100 g and 1.01 -1.37, respectively.
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