UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.
El-Bedawey, A., El-Beltagy, A., Korkar, H. (2017). UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.. EKB Journal Management System, 2(2), 61-62. doi: 10.21608/mjfds.2017.176057
A. A. El-Bedawey; A. E. El-Beltagy; H. M. M. Korkar. "UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.". EKB Journal Management System, 2, 2, 2017, 61-62. doi: 10.21608/mjfds.2017.176057
El-Bedawey, A., El-Beltagy, A., Korkar, H. (2017). 'UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.', EKB Journal Management System, 2(2), pp. 61-62. doi: 10.21608/mjfds.2017.176057
El-Bedawey, A., El-Beltagy, A., Korkar, H. UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.. EKB Journal Management System, 2017; 2(2): 61-62. doi: 10.21608/mjfds.2017.176057

UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.

Menoufia Journal of Food and Dairy Sciences
Article 4, Volume 2, Issue 2, March and April 2017, Page 61-62  XML PDF (262.83 K)
Document Type: original papers
DOI: 10.21608/mjfds.2017.176057
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Authors
A. A. El-Bedawey1; A. E. El-Beltagy1; H. M. M. Korkar2
1Prof. of Food science and Technology, Fac. of Agric., Menoufia Univ.
2Prof.of Floriculture and Medicinal plants HigherInistitute of Agriculture Co-operation, Cairo
Abstract
Surimi is purified protein which prepared  by washing minced fish flesh after removing thorn which produced to improve the nutritional value  of some food products (noodles, couscous and macaroni) which are widely appeared  in the Egyptian markets, so as to raise the protein and minerals (ash) content of these products. The effect of different additives concentrations cryoprotectant (sucrose, sorbitol and tri polyphosphate) on the characteristics of produced surimi was evaluated.  The dried surimi were prepared from common carp fish (Cyprinus carpio) and catfish (Claries anguillaris) and used as supplements at 2%, 4%, and 6% levels in bakery products. Chemical composition, microbiological aspects, amino acids, fatty acids, quality aspects as well as the sensory evaluation of the supplemented products were carried out. The obtained results indicated that the moisture, protein, fat, ash, carbohydrates content (%)  of dried common carp surimi were 9.40  %, 79.77 %, 4.24%, 3.53%, 12.46% while it were %8.50,%67.97,%16.25,%4.07,%11.71 for  fish catfish surimi (on dry weight basis), respectively. The total aerobic bacterial count (T.A.B.C.) was the only detected microorganisms in dried surimi from common carp fish. On the other hand, Staphylococcus spp., Coliform group, Salmonella and Shigella, anaerobic bacteria and mold & yeasts did not detected. Dried surimi prepared from catfish and carp fish could be added to the products (couscous and macaroni) up to 6% with high organoleptic acceptability.
Keywords
Surimi; Amino acids; Fatty acids; Cryoprotectants
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