IMPROVING QUALITY PROPERTIES OF CATFISH MINCE | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 44, Volume 44, Issue 6, November 2017, Page 2641-2647 PDF (221.63 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2017.51374 | ||||
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| Authors | ||||
El-Sayed A. El-Shennawy  1; A. I. Ez-El-Rigal1; A. M. Sulieman2; A. A. ELbadwi2
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| 1Cent. Lab. for Aquac. Res., ARC., Minist. Agric., Dokki, Giza, Egypt | ||||
| 2Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| Catfish (Clarias gariepinus)is a good and cheap source for animal protein, however it has low markting value due to less appelizing taste. So, it is necessary to improve quality properties of such fish. The present study was conducted to evaluate the effect of washing on chemical, physical, microbiological of minced catfish using three washing steps on minced catfish flesh. It was washed using NaHCO3 (0.2%), followed by distilled water and lastly with NaCl (0.15%). The obtainal results revealed that most yield loss through washing steps was in the 2nd step (distilled water) and the 3rd step (NaCl) washing. As a result of washing, the percent of moisture and protein increased, but fat and ash levels decreased. Furthermore, it was found that the pH value showed a significant increase due to washing. The three washing steps improved the water holding capacity of minced fish especially at the 1st step of washing. Values of total volatile bases nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) as well as the thiobarbituric acid value decreased gradually due to washing. Stepwise washing process also caused reduction in the total bacteria count and psychrophillic bacteria count compared with the unwashed mince. It could be concluded that washing process greatly affect and improved the product quality. | ||||
| Keywords | ||||
| catfish; trimethylamine; total volatile bases nitrogen | ||||
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