Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage | ||
| Aquatic Science and Fish Resources (ASFR) | ||
| Article 1, Volume 1, Issue 0, 2020, Pages 1-6 PDF (910.8 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asfr.2020.40693.1004 | ||
| Authors | ||
| Jehan Elsayed* 1; J. K Mahmoud2; N. K Alsayed2; S. A Mahmoud3; Hesham, F. Amin4 | ||
| 1Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, North Sinai, Egypt | ||
| 2Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, Egypt | ||
| 3Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, Egypt. | ||
| 4Fish Processing and Technology Department, Faculty of Fish Resources, Suez University, Suez, Egypt | ||
| Abstract | ||
| Abstract: Pretreatments, filling solutions and storage conditions of canned fish could cause many changes might effect in the acceptability and quality of the product. Therefore, the objective of the current research was to evaluate the effect of smoking pretreatment with filling oil or ketchup on some chemically, microbiologically and organoleptic properties of processed canned mackerel. The results revealed that all canned mackerel samples increased crude protein contents to range from 55.67 to 56.45% (DW) and decreased lipid contents to range from 27.45 to 27.93, in compared with raw frozen mackerel. Smoking pretreatment with filling oil (Sm-O) or ketchup (Sm-K) caused slightly increase in the total volatile basic nitrogen values (TVB-N) which reached to | ||
| Keywords | ||
| Key words: canned mackerel; smoking pretreatment; quality; TVB-N; microbiological examinations | ||
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