Quality Assessment and Acceptability of Kobeba Produced from Different Fish Meat | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 10, Volume 59, Issue 3, September 2021, Page 763-772 PDF (706.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2021.207309 | ||||
 View on SCiNiTO | ||||
| Author | ||||
R H SALEM 
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| aFood Science and Technology Department, Faculty of Home Economic, Al-Azhar University, Tanta, Egypt | ||||
| Abstract | ||||
| The present study was conducted to create fish kobeba samples from mackerel tuna, shrimp and squid meat. Three treatments were manufactured KTU (kobeba from tuna meat in the external and internal filling), KSH (kobeba from tuna meat in the external filling and shrimp meat in the internal filling) and KSQ (kobeba from tuna meat in the external filling and squid meat in the internal filling). Physicochemical, cooking properties, microbiological examination and sensory qualities were evaluated. After looking at the results of this study, it was clear that total volatile nitrogen, tri methyl amine and thiobarbituric acid means were 13.49 mg/100g, 5.06 mg/100g and 0.577 mg malonaldehyde / kg at the end of storage period. KTU was better in value of pH and WHC, but the KSH was better in plasticity. The results of cooking loss, cooking yield, fat retention and moisture retention were 22.71, 77.29, 135.14 and 77.66%. The result of aerobic plate count in KTU 2.11×103, KSH 2.29×103 and KSQ 2.13×103 cfu/g while psychrophilic bacteria 3.15×102, 3.12×102 and 2.39×102, respectively but Salmonella and Total Coliform not detected in all samples.Fish kobeba samples were considered sensory satisfactory at the end of storage period. It can be commercial manufactured, with high-quality marine food sources. | ||||
| Keywords | ||||
| Tuna fish; chemical properties; cooking characteristics; microbial examination and storage period | ||||
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