Effect of Cold Storage on Chemical, Physiochemical and Microbiological Attributes of African Catfish (Clarias gariepinus) from Two Different Egyptian Farms | ||
| Journal of Food and Dairy Sciences | ||
| Articles in Press, Corrected Proof, Available Online from 27 April 2025 PDF (576.45 K) | ||
| Document Type: Original Article | ||
| Authors | ||
| Zeinab S. Farag* 1; M. M. El-Mezayen2; H. A. Areda3 | ||
| 1Food Science Department, Faculty of Agriculture, Damietta University, Damietta, Egypt | ||
| 2National Institute of Oceanography and Fisheries (NIOF), Egypt | ||
| 3Animal Poultry and Fish Production Dep., Faculty of Agriculture, Damietta University, Egypt | ||
| Abstract | ||
| This research aimed to evaluate the effect of refrigerated storage at 4±1 °C for 12 days on the physiochemical and microbiological attributes of African Catfish. Samples were analyzed every 3 days of storage. Fish samples from the first farm had 76.75 and 6.56% while fish samples from the second farm had 66.79, 15.88 as moisture and fat content, respectively at zero time. Our findings obtained that TVN increased to 34.04 mg N/100g fish sample in the first farm and 27.11 mg N% in the second farm at the end of refrigerated storage. The fish samples of the second farm showed slow decrease in pH values, which was 6.72 at zero time and decreased to 6.50 at the end of storage. The rate of oxidation in fish samples of the second farm was higher which reached 0.98 mg MDA/Kg sample compared to the first farm which reached 0.69 MDA/Kg sample at the end of storage. The bound water of fish samples from the first farm was 73.14% at zero time and reached 54.13% at the end of storage period, while fish samples from the second farm started with 63.56% and reached 52.69% at the end of storage. Also, the initial TBC was 3.24 and 3.99 log CFU/g sample in fish samples from the first and second farm, respectively, which reached 9.32 and 8.08 log CFU/g at the end of storage. Our findings showed that catfish samples from the second farm had higher quality and more shelf life than the first one. | ||
| Keywords | ||
| Catfish; fish preservation; Physiochemical and microbiological attributes; refrigerated storage | ||
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