Changes in the nutritional value of the smoked grass carp fillets during refrigerator storage | ||||
| African Journal of Biological Sciences | ||||
| Article 8, Volume 14, Issue 1, 2018, Page 109-120 PDF (504.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajbs.2018.65278 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Sabry Shehata* 1; Mohamed Ghanem1; Abdelrahman Talab2; Mahmoud Abbas1 | ||||
| 1Marine Biology branch, Zoology Depart., Faculty of Science, Al-Azhar Univ., Cairo, Egypt | ||||
| 2National Institute of Oceanography and Fisheries | ||||
| Abstract | ||||
| The aim of this study is to investigate the changes in the nutritional value of the smoked grass carp fillets during refrigerator storage for 35 days. Samples of Fresh grass carp fish (Ctenopharyngodon idella) were brought from aquaculture at Kafer El-Shikh Government, Egypt. The proximate composition and physicochemical assessments of the fresh and smoked fish were analyzed, after preparation (zero time), 10, 20, 30 and 40 days of storage. The results indicated significant differences (p<0.05) in the proximate composition and physicochemical assessments of the smoked and fresh samples. The nutritional value , except moisture, in the smoked carp fillets decreased with increasing storage time. However, the physicochemical quality aspects in the smoked grass carp during refrigerator storage increased with increasing storage time and decreased with increasing salt concentration during different storage time. | ||||
| Keywords | ||||
| Grass carp fillets; hot smoking; Chemical composition; refrigerator storage | ||||
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