Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage
Elsayed, J., Mahmoud, J., Alsayed, N., Mahmoud, S., Amin, H. (2020). Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage. EKB Journal Management System, 1(0), 1-6. doi: 10.21608/asfr.2020.40693.1004
Jehan Elsayed; J. K Mahmoud; N. K Alsayed; S. A Mahmoud; Hesham, F. Amin. "Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage". EKB Journal Management System, 1, 0, 2020, 1-6. doi: 10.21608/asfr.2020.40693.1004
Elsayed, J., Mahmoud, J., Alsayed, N., Mahmoud, S., Amin, H. (2020). 'Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage', EKB Journal Management System, 1(0), pp. 1-6. doi: 10.21608/asfr.2020.40693.1004
Elsayed, J., Mahmoud, J., Alsayed, N., Mahmoud, S., Amin, H. Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage. EKB Journal Management System, 2020; 1(0): 1-6. doi: 10.21608/asfr.2020.40693.1004

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Aquatic Science and Fish Resources (ASFR)
Article 1, Volume 1, Issue 0, 2020, Page 1-6  XML PDF (910.8 K)
Document Type: Original Article
DOI: 10.21608/asfr.2020.40693.1004
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Authors
Jehan Elsayed email 1; J. K Mahmoud2; N. K Alsayed2; S. A Mahmoud3; Hesham, F. Amin4
1Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, North Sinai, Egypt
2Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, Egypt
3Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, Egypt.
4Fish Processing and Technology Department, Faculty of Fish Resources, Suez University, Suez, Egypt
Abstract
Abstract:
Pretreatments, filling solutions and storage conditions of canned fish could cause many changes might effect in the acceptability and quality of the product. Therefore, the objective of the current research was to evaluate the effect of smoking pretreatment with filling oil or ketchup on some chemically, microbiologically and organoleptic properties of processed canned mackerel. The results revealed that all canned mackerel samples increased crude protein contents to range from 55.67 to 56.45% (DW) and decreased lipid contents to range from 27.45 to 27.93, in compared with raw frozen mackerel. Smoking pretreatment with filling oil (Sm-O) or ketchup (Sm-K) caused slightly increase in the total volatile basic nitrogen values (TVB-N) which reached to
Keywords
Key words: canned mackerel; smoking pretreatment; quality; TVB-N; microbiological examinations
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