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Mahmoud, E., Mohamed, E., Sharaf, A. (2021). Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage. Journal of Food and Dairy Sciences, 12(10), 253-258. doi: 10.21608/jfds.2021.97427.1028
Eman.A. Mahmoud; Eman Mohamed; A. M. Sharaf. "Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage". Journal of Food and Dairy Sciences, 12, 10, 2021, 253-258. doi: 10.21608/jfds.2021.97427.1028
Mahmoud, E., Mohamed, E., Sharaf, A. (2021). 'Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage', Journal of Food and Dairy Sciences, 12(10), pp. 253-258. doi: 10.21608/jfds.2021.97427.1028
Mahmoud, E., Mohamed, E., Sharaf, A. Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage. Journal of Food and Dairy Sciences, 2021; 12(10): 253-258. doi: 10.21608/jfds.2021.97427.1028

Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage

Article 3, Volume 12, Issue 10, October 2021, Page 253-258  XML PDF (932.38 K)
Document Type: Original Article
DOI: 10.21608/jfds.2021.97427.1028
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Authors
Eman.A. Mahmoud email orcid 1; Eman Mohamed2; A. M. Sharaf3
1Department of food industries, Damietta university, Egypt
2National Food Safety Authority, Egypt
3Department of Food Industries, Faculty of Agriculture, Damietta University, Egypt
Abstract
Biochemical assay, microbial load determination, and sensory evaluation of Egyptian Catfish fillets were examined during frozen storage at -18 ºC up to 12 months. The initial chemical composition of Catfish fillet was moisture 73.01%, protein 80.96%, Crude oil 09.52%, crude ash 7.30%, and total carbohydrate 2.11%. The frozen storage process showed a significant effect on the chemical composition of studied Catfish fillets. pH and WHC values were decreased significantly whereas the TVBN and TBA values significantly increased in Catfish fillets with prolong of storage period. The microbial activities decreased during frozen storage. The total bacterial counts were 4.10, 2.11 and 2.71 (cfu×103/g) in the zero, 6 and 12 months for frozen Catfish fillets, respectively.  All sensory characteristics except taste and overall acceptability were significantly decreased at the end of the storage period. This study is highly significant to fulfil the consumer issue concerning the time it takes to preserve Catfish fillets without damaging public health in domestic freezers.
Keywords
Egyptian Catfish; fish fillet; frozen storage; quality attributes
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