Effects of Frozen Storage on Quality Characteristics of Some fishery Products Processed from Bluefin Tuna and Common Carp | ||
| Egyptian Journal of Food Science | ||
| Volume 50, Issue 2, 2022, Pages 203-212 PDF (944.95 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejfs.2022.149193.1134 | ||
| Authors | ||
| Gehan Ali Ghoneim1; Faten Y. Youssef1; Mohammed B. Ahmed2; Basma S. Elkhamisy1; Fify Ragheb Anees* 3 | ||
| 1Department of Food Industries, Faculty of Agriculture, Mansoura University, Mansoura, Egypt. | ||
| 2Department of Food Toxicology and Contaminants, National Research Centre, 33 El-Bohouth St., Dokki, Cairo, P.O. Box: 12622, Egypt. | ||
| 3National Institute of oceanography and fisheries (NIOF), Egypt. | ||
| Abstract | ||
| The current investigation aimed to evaluate quality characteristics of some processed fish products of bluefin tuna (Thunnus thynnus) and common carp (Cyprinus carpio( during frozen storage. Burger, nuggets and fingers products were prepared from Tuna and carp fish and stored at -18 °C for six months. The studied criteria were evaluated every 2 months as interval time during storage period. It could be noticed that TSN (Total- Soluble Nitrogen) of tuna and carp burger were 0.912, 0.730 mg/100g sample and decreased to 0.740, 0.571mg/100g sample after 6 months of storage. The same trend of decrease of TSN was observed in fish nuggets and fish finger which processed from tuna and carp. Values of TVB-N showed a decrement in all products samples which processed from tuna fish, while an increment in all processed products from carp fish during frozen storage was observed. It was noticed that during frozen storage period, the cooking loss values increased and vice versa, cooking yield decreased. It was concluded that studied tuna and carp products showed good properties in frozen storage at - 18 °C for six months. | ||
| Keywords | ||
| physiochemical criteria; fish burger nuggets finger cooking loss; texture indices | ||
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