Changes in chemical composition, microbiological and sensory characteristics of surimi processed from catfish clarias gariepinus during frozen storage [electronic resource].

Includes references.

Freezing is an important method of fish preservation. Due to the lower market price and less quality attributes catfish Clarias gariepinus, it is not desirable for Egyptian consumers. The chemical, microbiological and organoleptic properties of surimi processed from catfish during 6 months of frozen storage at (-20°C) were investigated. The results showed decrease in, moisture, protein, fat, pH-value, and water holding capacity (WHC) of surimi during frozen storage. While ash, total solids, total volatile bases nitrogen (TYBN), trimethylamine nitrogen (TMAN), peroxide value (Pv) and thiobarbituric acid (TBA) of surimi resulted in an increase during frozen storage. The total bacterial count (TBC) and Psychrophylic bacterial count (PsBC) of surimi increased during frozen storage, while Coliform bacterial count don't found in the surimi processed from catfish at any time during storage at -20°C for 6 months. Organoleptic evaluation scores of color, flavor, texture and overall acceptability showed a significant decrease (P<0.05) during storage at-20°C for 6 months, surimi was acceptable at the end of 6 months of storage period.

Summary in Arabic.

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