Processing and evaluation of hot smoked fillets with moringa from grass carp fish (Ctenopharyngodon Idella) [electronic resource]
Language: English Summary language: Arabic Description: p. 225- 229Other title:- تصنيع وتقييم الشرائح المدخنه علي الساخن مع المورينجا من أسماك مبروك الحشائش [Added title page title]
- Mansoura University journal of food and dairy sciences, 2019 v. 10 (7) [electronic resource].
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Main | ART MUJFDS V10 No7 3 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
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.
Summary in Arabic
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