Abou-Arab, A., Abu-Salem, F. (2006). CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH. Journal of Food and Dairy Sciences, 31(1), 313-328. doi: 10.21608/jfds.2006.236436
Azza A. Abou-Arab; Ferial M. Abu-Salem. "CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH". Journal of Food and Dairy Sciences, 31, 1, 2006, 313-328. doi: 10.21608/jfds.2006.236436
Abou-Arab, A., Abu-Salem, F. (2006). 'CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH', Journal of Food and Dairy Sciences, 31(1), pp. 313-328. doi: 10.21608/jfds.2006.236436
Abou-Arab, A., Abu-Salem, F. CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH. Journal of Food and Dairy Sciences, 2006; 31(1): 313-328. doi: 10.21608/jfds.2006.236436
CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH
Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt
Abstract
Fish is considered an excellent source of highly unsaturated lipids and high biological protein value as well as minerals, and vitamins. Denis (Sparus aurta) is a common fish in Egypt and usually sold as a raw product.
Chemical analysis and microbiological quality of fresh and salted dried Denis fish were carried out. Sensory evaluation of fish burger made from fresh and rehydrated fish were also examined. Data revealed that fresh Denis fish is considered as a good source of protein (70.16 % on dry basis) and fat (24.64 % on dry basis). Protein and fat contents decreased with different levels as affected by salting and drying methods, while ash content increased with different levels, compared with fresh and pre-dried sample.
The quality of salted dried Denis fish was determined according to many factors such as non-protein nitrogen (NPN), total volatile nitrogen (TVN), trimethylamine (TMA), ammonia (NH3) and amino nitrogen (AN) content. Significant differences (P<0.01) are observed between the artificial dehydration and sun- dried method as well as significant differences (P<0.01) detected between the two levels of NaCI (5% and 10%). Increase of NaClled to decrease in NPN, TVN, TMA, ammonia (NH3) and amino nitrogen (AN) content in both artificial drying and sun drying methods. The aforementioned contents in sun dried Denis fish are higher than those found in artificial dehydrated samples. Data indicated also the microbial loads are decrease markedly after salting and drying. The artiticiatly dehydrated samples had lower microbial counts compared to sun- dried method. This is mainly due to the higher and stability temperature used in artifiCially dehydration than sun-dried method.
Organolyptic evaluation of fish burger processed from fresh Denis fish is more acceptable than that processed from rehydrated fish burger. However, fish burger from rehydrated fish is not bad. The scores of taste, odor, color, texture and overall acceptability is ranged between good to very good.
View on SCiNiTO
Top