CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 31, Volume 80, Issue 4, December 2002, Page 1925-1936 PDF (3.46 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2002.316886 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| ATEF E. I. ABD-EL-RAHMAN | ||||
| Central Laboratory for Aquaculture Research, Abbassa, Agricultural Research Centre, Ministry of Agriculture, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| The comparative quality and frozen stability (-20°) of common carp (Cyprinus carpi° L.) Fillet and machine minced flesh blocks packaged in ice-glaze film or polyethylene bags were evaluated over a 6-months period. Results showed that, the chemical indices of freshness and the bacterial count (TBC and PsBC) showed slightly increasing trends in all treatments, but fillets blocks were had much more stability than minced block, specially those which were packaged in ice-glaze film compared with those packaged in polyethylene bags. This corresponded to the slightly decrease in sensory evaluation for all samples, while fillet blocks were much more desirable than minced blocks, specially, those fillet blocks packaged in ice-glaze film. | ||||
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