PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS | ||||
| Journal of Agricultural and Environmental Sciences | ||||
| Volume 22, Issue 3, December 2023, Page 286-316 PDF (536.73 K) | ||||
| Document Type: Full research articles | ||||
| DOI: 10.21608/jaesj.2023.236989.1111 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Raghda A.A. Abu Ahmed  1; Hamid M. Ziena 1; Mahmoud A. Rozan 1; Heba H.S. Abdel- Naeem 2
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| 1Food and Dairy Science and Technology Dept., Faculty of Agriculture, Damanhour University, Behera, Egypt | ||||
| 2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt | ||||
| Abstract | ||||
| Fish is considered one of the most sought-after foods around the world due to its high nutritional value, good sensory qualities, and the wide variety of ways to prepare and serve it. Basa fish is not common in the Egyptian market and is unknown to a large segment of consumers. This research aimed to produce fish burgers and kofta from basa fish fillets treated with a mixture of rosemary oil extract, citric acid, and pepsin enzyme, and then evaluate the quality of the products stored frozen at -20°C, for 4 months. The results showed significant differences in the chemical composition between treated basa fillets and treated burgers and kofta, whether treated or untreated, as treatment reduced the moisture, protein, and fat content while increasing the carbohydrate and ash content. A noticeable increase in the peroxide value, TBA, was recorded as the storage period progressed, especially for untreated products, but these increases were within permissible limits. Although there were no significant differences between the values of water holding capacity throughout the storage period, a noticeable increase was recorded in the values of cooking loss and shrinkage with increasing storage period, and this increase was at a lower rate in the treated and untreated burgers compared to the treated and untreated kofta. The physical color properties were significantly affected by frozen storage, while all products were sensory acceptable during all storage periods until the end of the experiment. The results of microbiological analyses showed that all treated and untreated products were completely free of Count Coliforms, Escherichia coli, Salmonella spp, and Coagulase (positive) Staphylococci, and no significant differences were recorded between the treated and untreated products throughout the storage period. It is clear that high-quality products can be prepared from basa fish fillets and can be kept frozen without affecting their quality standards. This is considered a good start for using basa fish in the Egyptian market. | ||||
| Keywords | ||||
| Basa fillet; Marination; Fish burger; Fish kofta; Chemical composition; Sensory and Physicochemical properties | ||||
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