Ibrahim, S., El-Sherif, S. (2008). BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis). Journal of Food and Dairy Sciences, 33(4), 2717-2727. doi: 10.21608/jfds.2008.124737
S. M. Ibrahim; S. A. El-Sherif. "BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis)". Journal of Food and Dairy Sciences, 33, 4, 2008, 2717-2727. doi: 10.21608/jfds.2008.124737
Ibrahim, S., El-Sherif, S. (2008). 'BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis)', Journal of Food and Dairy Sciences, 33(4), pp. 2717-2727. doi: 10.21608/jfds.2008.124737
Ibrahim, S., El-Sherif, S. BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis). Journal of Food and Dairy Sciences, 2008; 33(4): 2717-2727. doi: 10.21608/jfds.2008.124737
BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis)
Laboratory of Fish Processing and Technology, National Institute of Oceanography and Fisheries, Cairo, Egypt.
Abstract
The Gambusia fish (Affinis affinis) is a small freshwater species and it is not normally used for human consumption. So, the main objective of this work is to utilize from gambusia fish for salted fish production. Moisture content was 73.42% of whole fish and then reduced clearly in salted samples. A gradual loss was observed in moisture with extends storage periods for all treatments. In addition, crude protein and lipid content (on dry wt.) reduced in all treatments based of mainly on salt concentration. Concern pH, its value was associated gradually with increase of salt concentration. During storage, TVB-N and TMA were progressively increased in all treatments especially trial 10% salt. Beside, TBA value in raw whole fish was 2.88 mg malonaldhyde/kg sample. After salting, its value was progressively increased during first two months of storage, and then reduced in all treatments. Initial bacterial load of raw whole fish was 3.69 log cfu /g, markedly increased after salting in all trials examined. Furthermore, initial HBC was increased in both trials 10% and 15% salt, respectively and reduced in both 20% and 25% salt, respectively. With regard to sensory evaluation, whole gambusia salted by high salt concentrations had got high scores compared to those contained low salt concentrations.
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