Ammar, A., Korish, M. (2009). EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES. Journal of Food and Dairy Sciences, 34(6), 6455-6465. doi: 10.21608/jfds.2009.115334
A. K. Ammar; M. A. Korish. "EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES". Journal of Food and Dairy Sciences, 34, 6, 2009, 6455-6465. doi: 10.21608/jfds.2009.115334
Ammar, A., Korish, M. (2009). 'EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES', Journal of Food and Dairy Sciences, 34(6), pp. 6455-6465. doi: 10.21608/jfds.2009.115334
Ammar, A., Korish, M. EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES. Journal of Food and Dairy Sciences, 2009; 34(6): 6455-6465. doi: 10.21608/jfds.2009.115334
EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES
Food Technology Dep., Fac. of Agric., Kafrelsheikh Univ., Egypt.
Abstract
The aim of this study was to investigate the effect of precooking process on chemical, microbiological and sensory changes of fish cake made from Tuna- like fish (Scombromorous sp < em>.) as well as to improve characteristics and economic value of final product. Results indicated that after precooking, moisture and ash contents were slightly decreased. Ether extract and carbohydrate were not affected by the process. Protein content was slightly increased. Mixing samples with 15% wheat flour increased ash and carbohydrate contents. Moreover, frying increased the ether extract and carbohydrate contents while, protein and ash contents were decreased. All samples were rich in iron and suitable for adults. Furthermore, after frying, precooking process decreased mineral content (Zn, K and P), on the same time leaching of Na and Ca was relatively low. Precooked process and mixing the samples with 15% wheat flour increase Ca/P ratio but frying decreased it. The calculated K/Na ratio was decreased after precooking but it was slightly decreased after frying. Total soluble salts decreased slightly as a result of precooking and frying processes. Lysine and glutamic acids were the highest indispensable and dispensable amino acids of fish cake, respectively. However, precooking decreased the levels of amino acids content. Adding 15% of wheat flour decreases the amino acids content of fish cakes, frying causes more reducing of amino acids levels. Molds and yeast were detected only in fresh cake, and microbial contamination were in permissible range, however precooking process reduce its microbial contamination. Precooking process was accepted organolepticly and had more acceptability than rate of non-precooked fish. On the other hand, precooking reduce the period time of cake frying process. Therefore, the present study recommended to use of precooking process in large scale also since use of wheat flour will reduce the cost of final product.
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