STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH
A., E., R., K., A., A., M., A. (1997). STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH. EKB Journal Management System, 1(2), 71-92. doi: 10.21608/ejabf.1997.3377
El-Samkary A.; Khallaf R.; Ahmed A.; Abo-Taleb M.. "STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH". EKB Journal Management System, 1, 2, 1997, 71-92. doi: 10.21608/ejabf.1997.3377
A., E., R., K., A., A., M., A. (1997). 'STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH', EKB Journal Management System, 1(2), pp. 71-92. doi: 10.21608/ejabf.1997.3377
A., E., R., K., A., A., M., A. STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH. EKB Journal Management System, 1997; 1(2): 71-92. doi: 10.21608/ejabf.1997.3377

STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH

Egyptian Journal of Aquatic Biology and Fisheries
Article 5, Volume 1, Issue 2, June 1997, Page 71-92  XML
Document Type: Original Article
DOI: 10.21608/ejabf.1997.3377
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Authors
El-Samkary A.1; Khallaf R.1; Ahmed A.2; Abo-Taleb M.2
1Ain Shams University, Faculty of Agriculture, Food Science Department
2National Institute of Oceanography and Fisheries
Abstract
This investigation was carried out to study the utilization of silver carp fish. Different canned silver carp fish forms were
manufactured. All samples were subjected to chemical analysis as well as organoleptic evaluation. The obtained results
revealed that fresh SC fish consists of 77.9% moisture, 82.9% protein, 11.8% fat and 5.3% ash. Calorific value was 437.7 Kcal / 100 g increased to 451.7 Kcl/100 g in samples of SC canned in oil. During frozen storage, protein, fat, ash and moisture decreased as the time of storage increased. Canned silver carp processed from frozen pre- stored fish showed lower protein and moisture contents. Canning caused increase in fat and ash. During frozen storage, TVB-N, TMA-N, NH3-N, FAN, VRS, tyrosine and TBA showed a significant increase with the prolongation of storage at -18°C. Values of TVB-N, NH3, tyrosine and TBA increased after canning. The rate of increasing of TVB-N, NH3-N and TBA values in canned fish were increased with the prolongation of frozen storage periods. The higher rate of increasing in tyrosine values found in canned SC fish produced from fresh fish. Significant decrease was found in TMA, FAN and VRS contents of SCF after canning. The highest rate of decrease in FAN and VRS was found in canned SC fish samples prepared from fish stored for 120 days at -18°C before canning. Reading of fresh silver carp fish electrophoretic diagrams revealed that six bands were separated. The number of bands of canned fresh fish are not changed but varied in their area percentages with noticeable decrease in soluble proteins. 
Keywords
freezing; canning; Electrophoresis; Volatile Basic Nitrogen; Volatile Reducing Substances; Tyrosine value; thiobarbituric acid
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