INFLUENCE OF MONOPOTASSIUM PHOSPHATE AND SODIUM ACETATE ON QUALITY CHANGES OF COMMON CARP FILLETS STORED IN CHILLING | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 24, Volume 83, Issue 4, December 2005, Page 1825-1835 PDF (2.25 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2005.255232 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| AHMED Z. HASABALLAH | ||||
| Central Laboratory For Aquaculture Research (CZAR) Abbassa, Agricultural Research Center, Ministry of Agriculture, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| The effects of mono potassium phosphate (MKP), sodium acetate (SA) and their mixture on some physiochemical, microbiological and organoleptic characteristics of common carp (Cyprinus carpi() L.) fillets ware studied. Fillets were dipped for 15 min in 0 (control), 1, 2 and 3% of each salt solution at room temperature (20±1°C) drained for 3 min and stored at (571:1°C) for 12 days. The results indicated that the use of concentrations over 2% for 15 min of the aforementioned salts kept common carp fish fillets in good condition for a longest duration since chemical, microbiological and organoleptic evaluation were not appreciably changed through the whole period of chilling storage. | ||||
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