Assessment of the Effect of Liquid Smokes on the Chemical Composi-tion and Quality Attributes of Fish Balls During Chilled Storage | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 5, Volume 46, Issue 4, August 2015, Page 50-64 PDF (345.74 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2015.541 | ||||
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| Abstract | ||||
| This investigation was carried out to study the effect of liquid smokes produced from some agriculture wastes as beech sawdust, rice husk, sugarcane bagasse and corncob on the changes of chemical composition (moisture, crude protein, crud fat and ash content) and quality attributes namely: thiobarbituric acid (TBA) value, total volatile basis nitrogen (TVB-N), trimethyl amine nitrogen (TMAN) of fish ball during chilled storage. The results revealed that the control sample was spoiled at tenth day, whereas the fish ball samples treated with different liquid smoke remained without spoil until 15 day. The results showed that no changes in moisture, protein, fat and ash content of all samples treated with different liquid smokes compared to control sample. TBA, TVB-N, and TMAN in all treated samples with different liquid smokes didn't reach to deterioration levels. All treated samples had lower TBA value, TVB-N, and TMAN contents than that of control sample during storage period. Furthermore, the lowest TBA value, TVB-N, and TMAN contents were noticed in samples treated with rice husk after and during storage periods for15 days, followed by samples treated with beech sawdust, sugarcane bagasse and corncob liquid smoke. Generally, all treatments of fish balls were acceptable by the end of storage period. | ||||
| Keywords | ||||
| fish ball; quality attributes; Chemical composition; liquid smoke | ||||
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