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Abu-Tor, E., Abou-Gharbia, H., Abdel-Nabey, A. (2011). PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT. Journal of Food and Dairy Sciences, 2(7), 327-344. doi: 10.21608/jfds.2011.81957
E. M. Abu-Tor; H. A. Abou-Gharbia; A. A. Abdel-Nabey. "PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT". Journal of Food and Dairy Sciences, 2, 7, 2011, 327-344. doi: 10.21608/jfds.2011.81957
Abu-Tor, E., Abou-Gharbia, H., Abdel-Nabey, A. (2011). 'PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT', Journal of Food and Dairy Sciences, 2(7), pp. 327-344. doi: 10.21608/jfds.2011.81957
Abu-Tor, E., Abou-Gharbia, H., Abdel-Nabey, A. PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT. Journal of Food and Dairy Sciences, 2011; 2(7): 327-344. doi: 10.21608/jfds.2011.81957

PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT

Article 2, Volume 2, Issue 7, July 2011, Page 327-344  XML PDF (637.62 K)
Document Type: Original Article
DOI: 10.21608/jfds.2011.81957
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Authors
E. M. Abu-Tor; H. A. Abou-Gharbia; A. A. Abdel-Nabey
Food Science & Technology Dept., Fac. Agric., Alex., Egypt.
Abstract
The fish called "Bissaria" used in the present investigation has no industrial use up to now. Bissaria deteriorates rapidly because of its small size, fragile body and high activity of gut enzymes. The study aimed to prepare different products of bissaria fish, mainly hot smoked bissariaas a snack, fish fingers (Kofta) and powdered smoked bissaria (PSB). This powder (PSB) was incorporated as a natural flavouring agent into different popular food products such as fish fingers (kofta), Pizza, paste, mayonnaise, tahina and potato chips. The degree of consumer acceptability for these products was evaluated. Most of the products were highly accepted because of the pleasant flavour of the smoked bissaria. The optimum conditions required to prepare each of these products were described. The influence of processing and storage conditions on the oxidative stability and the microbial count was also conducted.
Keywords
Small Pelagic Fish " Bissaria"; Smoking; Flavouring Agent; Sensory and Chemical Evaluation
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