Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish
Abd-Allah, S., Ibrahim, S. (2022). Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish. EKB Journal Management System, 47(1), 19-24. doi: 10.21608/ajar.2022.266072
Shimaa Abd-Allah; S. M. Ibrahim. "Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish". EKB Journal Management System, 47, 1, 2022, 19-24. doi: 10.21608/ajar.2022.266072
Abd-Allah, S., Ibrahim, S. (2022). 'Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish', EKB Journal Management System, 47(1), pp. 19-24. doi: 10.21608/ajar.2022.266072
Abd-Allah, S., Ibrahim, S. Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish. EKB Journal Management System, 2022; 47(1): 19-24. doi: 10.21608/ajar.2022.266072

Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish

Al-Azhar Journal of Agricultural Research
Article 3, Volume 47, Issue 1, June 2022, Page 19-24  XML PDF (487.7 K)
Document Type: Original Article
DOI: 10.21608/ajar.2022.266072
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Authors
Shimaa Abd-Allah email 1; S. M. Ibrahim2
1Student nutrition Department, AL-Azhar, Cairo, Egypt
2Fish Processing Technology Lab, National Institute of Oceanography and Fisheries, Cairo, Egypt
Abstract
This study was designed to investigate the effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish samples. Two fish species; Tilapia (Oreochromis niloticus) as freshwater fish and big eyed snapper (Latjenus spp.) called Morgan as marine fish were collected from Benha fish market.Both Tilapia and big eyed snapper were frozen at -18ᵒC, and then cooked by different cooking methods; frying, grilling, microwave cooking and boiling. The results showed that all fried fish samples processed from Tilapia and Morgan had got high scores for all sensory quality parameters compared to other ones. With regard to the overall acceptability property, fried and both (grilled and microwaved) Tilapia samples at zero time and also microwaved and boiled Tilapia samples after 90 days were highly significant differences (P≤0.05). Concerning other fish products, there was only significant differences between fried and microwaved Morgan samples at 45 days. finally, it could be concluded that fried Tilapia and Morgan products were more accepted products than other ones,nd the significant differences (P≤0.05) between cooked fishery products investigated were dependent mainly on frozen storage periods, fish individuals, processing method (temperature and time used)
Keywords
Fish; cooking methods; sensory quality
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