El-Sherif,, S., Ibrahim, S. (2006). EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH ". Journal of Food and Dairy Sciences, 31(11), 7245-7256. doi: 10.21608/jfds.2006.236889
S. A. El-Sherif,; S. M. Ibrahim. "EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH "". Journal of Food and Dairy Sciences, 31, 11, 2006, 7245-7256. doi: 10.21608/jfds.2006.236889
El-Sherif,, S., Ibrahim, S. (2006). 'EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH "', Journal of Food and Dairy Sciences, 31(11), pp. 7245-7256. doi: 10.21608/jfds.2006.236889
El-Sherif,, S., Ibrahim, S. EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH ". Journal of Food and Dairy Sciences, 2006; 31(11): 7245-7256. doi: 10.21608/jfds.2006.236889
EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH "
Laboratory of Fish Technology and Processing, National lnstitute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
Abstract
The main purpose of this work was to investigate the effect of some plant extracts
such as cumin (Carum carvf), thyme (Thymus vulgaris) and licorice root (Glycyrrhiza
g/abra) at level 0.05% on the quality of salted Tubara (fvfugi/ cap/to) fillets. Five
batches i.e. control, cumin, thyme, licorice root and their combined were made. Each
bag contained 200 g fillets and 100 ml filling media ( 20 % salt, 0.02% acetic acid and
0,05% giant extracts) were added. All batches were ripened under room temperature
(16 t 2 C ) for 20 days and then stored in refrigerator at 4: 1°C for 8 weeks Results
showed that, both moisture and ash were clearly increased while both protein and
lipid were decreased in all treatments at 0 time of salting. During ripening and cold
storage periods, moisture content, pH value, total volatile bases nitrogen (TVB-N'i
and trimethylamine (TMA-N) content were increased while, thiobarbituric aCId values
were decreased On the other hand, total bacterial count decreased whereas
halophilic bacteria increased The used plant extracts improved the quality properties
comparing with control sample. it could be concluded that, plant extracts were more
effective in controlling the biochemical changes and improved sensory attributes of
salted fish fillets, Besides, safe salted product can be obtained.
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