Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 3, Volume 17, Issue 2, April 2013, Page 37-46 PDF (169.84 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2013.2166 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Mohamed Salama | ||||
| Central Laboratory for Aquaculture Research, Abbassa, Agriculture Research Center, Ministry of Agriculture, Egypt | ||||
| Abstract | ||||
| Some chemical, bacteriological and organoleptical changes of fresh roes (Batarekh) catfish Clarias gariepinus soaked in salt solution was prepared from sodium chloride 12.0% (w/w), 3.5% vinegar (6% conc.), 0.1% ascorbic acid and 1.5% spices. Besides 7, 14 and 21 p. p. m Nisin for 12-15 hours. After that, all treatment samples kept at room temperature for 30 days. During the storage period, chemical indices of freshness, fatty acides, bacterial count and sensory evaluation showed increasing trends, they were considerably lower in the samples soaked in salt solution + 21 p. p. m Nisin compared with other samples. | ||||
| Keywords | ||||
| Sensory quality; salted roes; Clarias gariepinus | ||||
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