Normal view MARC view ISBD view

Fish cake from Tuna-like fish (Scombromorous spp.) flesh to improve its consumption acceptability [electronic resource].

By:

Korish, Mohamed A

Contributor(s):

Language: English Summary language: Arabic Description: p.491-500Other title:

تحسين القابلية لاستهلاك لحم سمك سكومبرومورس (الشبيه بالتونة) بتصنيعه الى اقراص سمكية [Added title page title]

Uniform titles:

Journal of agricultural research Kafrelsheikh Univeristy, 2008 v. 34 (2) [electronic resource].

Subject(s):

Online resources:

Full Text Artical

In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(2)Summary: The study was aimed to greater the eating quality and acceptability of Tuna - like fish (Scombromorous spp.) which had undesired bloody dark flesh by using the minced flesh for producing a fish cake. The prepared cake were tested chemically, microbiologically and sensory evaluation. The results reveal that, filling material carbohydrate increased, lipids and protein in produced fish cake increased. On the other hand, after deep fried moisture content decreased while, protein and lipids were increased as affected by firing. As well as, microbial contamination were in permissible range. Fish cake was accepted organolepticly and consider as a good source of energy. Protein fractionation by SDS-polyacrylamide gel shows differences between the minced flesh and the fish cake after heat process in bands which were ranged between 30 to 66 kDa and blow 20 kDa. Therefore, the suitable supplementation level of wheat flour was 15 w\w.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

The study was aimed to greater the eating quality and acceptability of Tuna - like fish (Scombromorous spp.) which had undesired bloody dark flesh by using the minced flesh for producing a fish cake. The prepared cake were tested chemically, microbiologically and sensory evaluation. The results reveal that, filling material carbohydrate increased, lipids and protein in produced fish cake increased. On the other hand, after deep fried moisture content decreased while, protein and lipids were increased as affected by firing. As well as, microbial contamination were in permissible range. Fish cake was accepted organolepticly and consider as a good source of energy. Protein fractionation by SDS-polyacrylamide gel shows differences between the minced flesh and the fish cake after heat process in bands which were ranged between 30 to 66 kDa and blow 20 kDa. Therefore, the suitable supplementation level of wheat flour was 15 w\w.

Summary in Arabic.

There are no comments on this title.

to post a comment.

Back to results