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Assessment of the effect of liquid smokes on the chemical composition and quality attributes of fish balls during chilled storage [electronic resource].

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Youssef, M. K. E

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Language: English Summary language: Arabic Description: P.50-64Other title:

تقدير تأثير سوائل التدخين على التركيب الكيميائي ومحددات الجوده لكرات السمك اثناء التخزين بالتبريد [Added title page title]

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Assiut journal of agricultural sciences, 2015 v. 46 (4) [electronic resource].

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In: Assiut Journal of Agricultural Sciences 2015.v.46(4)Summary: This investigation was carried out to study the effect of liquid smokes produced from some agriculture wastes as beech sawdust, rice husk, sugarcane bagasse and corncob on the changes of chemical composition (moisture, crude protein, crud fat and ash content) and quality attributes namely: thiobarbituric acid (TBA) value, total volatile basis nitrogen (TVB-N), trimethyl amine nitrogen (TMAN) of fish ball during chilled storage. The results revealed that the control sample was spoiled at tenth day, whereas the fish ball samples treated with different liquid smoke remained without spoil until 15 day. The results showed that no changes in moisture, protein, fat and ash content of all samples treated with different liquid smokes compared to control sample. TBA, TVB-N, and TMAN in all treated samples with different liquid smokes didn't reach to deterioration levels. All treated samples had lower TBA value, TVB-N, and TMAN contents than that of control sample during storage period.

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This investigation was carried out to study the effect of liquid smokes produced from some agriculture wastes as beech sawdust, rice husk, sugarcane bagasse and corncob on the changes of chemical composition (moisture, crude protein, crud fat and ash content) and quality attributes namely: thiobarbituric acid (TBA) value, total volatile basis nitrogen (TVB-N), trimethyl amine nitrogen (TMAN) of fish ball during chilled storage. The results revealed that the control sample was spoiled at tenth day, whereas the fish ball samples treated with different liquid smoke remained without spoil until 15 day. The results showed that no changes in moisture, protein, fat and ash content of all samples treated with different liquid smokes compared to control sample. TBA, TVB-N, and TMAN in all treated samples with different liquid smokes didn't reach to deterioration levels. All treated samples had lower TBA value, TVB-N, and TMAN contents than that of control sample during storage period.

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