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Impact of edible coatings on chemical composition,quality criteria and sensory properties of some common carp fish products [electronic resource]. تأثير مواد التغطية على التركيب الكيماوى ومعايير الجودة والخواص الحسية لبعض منتجات سمك المبروك.

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Elsayed, Haitham M

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Language: English Summary language: Arabic Description: p.519-531Uniform titles:

Zagazig journal of agricultural research, 2016 v. 43 (2) [electronic resource].

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In: Zagazig Journal of Agricultural Research 2016.v.43(2)Summary: This study was planned to study impact of edible coatings on chemical composition, quality criteria and sensory properties of some common carp fish products. Carp fish samples (the average weight was 4.132±1.132 kg) were obtained from Benha fish market Qalyubia Governorate, during october, (2014 ). Fish fillets were soaked in saturated brine solution contained 0.02% glacial acetic acid for 1-2 min at room temperature (25±2°C), then washed with tap water and drained. Fillets and nuggets were prepared from dorsal muscles, while the remaining part was minced and used in cake production. These products were immersed in milled fresh whole eggs, coated by wheat flour, bread cnm1b and vegetar, and then fried in deep oil. Chemical composition, physical properties, quality criteria, microbial aspects, colour measurement, and sensory evaluation were determined. The obtained results showed that the major constituents (wet wt.) of raw carp flesh were 73.4% moisture, 16.26% crude protein, 7.98% lipid, 0.71% ash contents. In addition, quality criteria of carp flesh were 5.98 pH, 23.8 mg/100g total volatile basic nitrogen (TVB-N), 1.17mg/100g trimethylamine nitrogen (TMA-N) and 0.29 mg Malonaldhyed/kg as thiobarbituic acid (TBA) value. Total plate count (TPC) and psychrophilic bacterial count (PBC) were 5.32 and 4.77 log10 cfu/g; respectively. Concerning the effect of frying, cooking losses were 9.90%, 10.84% and 14.88% in coated fillets, nuggets and cake products; respectively. Edible coatings improved colour characteristics (L *a* and b*) in particular lightness in wheat flour and vegetar coated, redness in wheat flour, bread crumb, and vegetar coated and yellowness in vegetar coated produots. Also, they improved sensory tests i.e. odour, taste, texture, and overall acceptability in particularly products coated vegetar followed by wheat flour and bread crumb. In conclusion, this study recommend utilization of common carp to get highly nutritious products, especially these fish as fresh form are not acceptable for the consumer.

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This study was planned to study impact of edible coatings on chemical composition, quality criteria and sensory properties of some common carp fish products. Carp fish samples (the average weight was 4.132±1.132 kg) were obtained from Benha fish market Qalyubia Governorate, during october, (2014 ). Fish fillets were soaked in saturated brine solution contained 0.02% glacial acetic acid for 1-2 min at room temperature (25±2°C), then washed with tap water and drained. Fillets and nuggets were prepared from dorsal muscles, while the remaining part was minced and used in cake production. These products were immersed in milled fresh whole eggs, coated by wheat flour, bread cnm1b and vegetar, and then fried in deep oil. Chemical composition, physical properties, quality criteria, microbial aspects, colour measurement, and sensory evaluation were determined. The obtained results showed that the major constituents (wet wt.) of raw carp flesh were 73.4% moisture, 16.26% crude protein, 7.98% lipid, 0.71% ash contents. In addition, quality criteria of carp flesh were 5.98 pH, 23.8 mg/100g total volatile basic nitrogen (TVB-N), 1.17mg/100g trimethylamine nitrogen (TMA-N) and 0.29 mg Malonaldhyed/kg as thiobarbituic acid (TBA) value. Total plate count (TPC) and psychrophilic bacterial count (PBC) were 5.32 and 4.77 log10 cfu/g; respectively. Concerning the effect of frying, cooking losses were 9.90%, 10.84% and 14.88% in coated fillets, nuggets and cake products; respectively. Edible coatings improved colour characteristics (L *a* and b*) in particular lightness in wheat flour and vegetar coated, redness in wheat flour, bread crumb, and vegetar coated and yellowness in vegetar coated produots. Also, they improved sensory tests i.e. odour, taste, texture, and overall acceptability in particularly products coated vegetar followed by wheat flour and bread crumb. In conclusion, this study recommend utilization of common carp to get highly nutritious products, especially these fish as fresh form are not acceptable for the consumer.

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