Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake
Tawfeuk, H., Elghazali, M., Elsayed, A., Osman, A. (2024). Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake. EKB Journal Management System, 4(1), 111-126. doi: 10.21608/aujst.2024.279791.1097
Hesham Zakaria Tawfeuk; Mohamed Nagati Elghazali; Asmaa Ahmed Elsayed; Amna Abul-Kasem Osman. "Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake". EKB Journal Management System, 4, 1, 2024, 111-126. doi: 10.21608/aujst.2024.279791.1097
Tawfeuk, H., Elghazali, M., Elsayed, A., Osman, A. (2024). 'Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake', EKB Journal Management System, 4(1), pp. 111-126. doi: 10.21608/aujst.2024.279791.1097
Tawfeuk, H., Elghazali, M., Elsayed, A., Osman, A. Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake. EKB Journal Management System, 2024; 4(1): 111-126. doi: 10.21608/aujst.2024.279791.1097

Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake

Aswan University Journal of Sciences and Technology
Volume 4, Issue 1, March 2024, Page 111-126  XML PDF (1.08 MB)
Document Type: Original papers
DOI: 10.21608/aujst.2024.279791.1097
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Authors
Hesham Zakaria Tawfeuk1; Mohamed Nagati Elghazali2; Asmaa Ahmed Elsayed email orcid 3; Amna Abul-Kasem Osmanorcid 2
1Department of Food Science and Technology Faculty of Agriculture and Natural Resources, Aswan University.
2Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt
3Fish processing, Faculty of fish & Fisheries Technology, Aswan University, Aswan
Abstract
This study aimed to investigate the effect of cooling and chilling on the physicochemical and quality attributes of two fish species: Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) that inhabit in Nasser Lake . Fish samples were preserved by cooling at 4°C and chilling by crushed ice in a ratio of 1:2 (fish: ice) for four days and freeze storing at -18 °C for (12) weeks. Samples were taken every two weeks for analysis. The chemical and physical change such as proximate chemical composition, protein fractions, fatty acid composition, amino acid composition, and thiobarbituric acid reactive substances (TBA) were examined in fresh, after cooling and chilling (zero time) and during freeze storing of fish samples. The obtained results revealed that the moisture, crude protein, myofibrillar, and (TBA) contents were significantly increased (p≤0.05) during storage, while the crude lipids, ash and sarcoplasmic contents were decreased for both of fish samples. However, fatty acids, amino acids composition and pH showed highly significant (p≤0.05) increasing trend in both the samples. Generally; cooling process of fish at 4ºC caused comparatively lower changes than chilling process.
Keywords
Nile Lebeo; Sharp Tooth Catfish; Cooling; Chilling; Protein Fractions
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