Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage | ||
| Suez Canal University Journal of Food Sciences | ||
| Article 6, Volume 3, Issue 1, January 2016, Pages 45-55 PDF (1.75 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scuj.2016.6664 | ||
| Authors | ||
| Samar Aref1; Noha Morsy2; Ramadan Habiba1; F. Zayat1 | ||
| 1Department of Food Science & Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt | ||
| 2Department of Food Science & Technology (Home Economics), Faculty of Agriculture, Suez Canal University, Ismailia, Egypt | ||
| Abstract | ||
| To increase the utilization of catfish, ready to eat fish fingers were prepared and evaluated during frozen storage at -18˚C for 5 months. The effect of transglutaminase enzyme, date seed powder, citric acid and ascorbic acid, added individually or in combination, on physical, chemical, microbiological and sensory properties were investigated. The obtained results indicated that pH, TVB-N, TMA, FFA, PV and TBA were decreased significantly (P≤0.05) in the treated fish finger samples compared to the control. Also, the applied natural antioxidants retarded the microbial growth (aerobic plate count, pseudomonas and Enterobacteriaceae counts) during storage period as the treated samples gave better results compared to the control sample. Also, sensory evaluations (color, odor, taste, texture and overall acceptability) indicated that such natural treatments improved sensory scores of the prepared fingers during frozen storage in comparison with the control sample. | ||
| Keywords | ||
| Ready to eat fish fingers; transglutaminase enzyme; date seed powder; Citric acid; ascorbic acid | ||
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