Processing and Evaluation of Hot Smoked Fillets with Moringa from Grass Carp Fish (Ctenopharyngodon idella) | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 10, Issue 7, July 2019, Pages 225-229 PDF (427.08 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2019.53497 | ||
| Authors | ||
| E. S. M. Abou–Tor1; A. M. Abouel-Yazeed2 | ||
| 1Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria Univ., Alexandria, Egypt | ||
| 2Food Science Dept., Fac. Agric. (Saba Basha), Alex. Univ., Alexandria, Egypt. | ||
| Abstract | ||
| At current there a limited manufacturing use of this species of grass carp, in addition, its local fresh consumption is limited. The present paper reports the method of preparation of hot smoked fillets from grass carp fish (Ctenopharyngodon idella) and its customer acceptability. Weight composition, proximate analysis as well as weight loss through different operation are presented. Influence of smoking in physicochemical criteria were investigated. The proximate analysis of the muscle showed that it has protein 16.3% and 02.5 % crude fat. Protein in addition to fat content increased after smoking. Moreover, physicochemical criteria of raw grass carp fish fillets were as follows, pH value (06.5) also, TVBN (04.3 mg/100g) while TBA (0.42 mg MDA/kg), respectively. After smoking, all values increment except pH value reduce. However, weight loss (%) in brining, with M. Oleifera marinade 5 % (w/v) was lower brining salt only. Taste panel results display that the treatment of Moringa gave the results of a higher assessment than the treatment with salt only and became acceptable to the consumer, especially with the disappearance of muddy taste besides texture improved also, softens the bones. Therefore, it can be produce diversified products from low- cost fish, for export and local market having appealing characteristics to gain popularity. | ||
| Keywords | ||
| grass carp fish; hot smoking; Moringa oleifera; Quality; consumer acceptability | ||
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