Zagazig University Digital Repository
Home
Thesis & Publications
All Contents
Publications
Thesis
Graduation Projects
Research Area
Research Area Reports
Search by Research Area
Universities Thesis
ACADEMIC Links
ACADEMIC RESEARCH
Zagazig University Authors
Africa Research Statistics
Google Scholar
Research Gate
Researcher ID
CrossRef
Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 degrees C
Faculty
Veterinary Medicine
Year:
2007
Type of Publication:
Article
Pages:
1061-1070
Authors:
Ahmed, A. M, Sallam, Kh I, Elgazzar, M. M, Eldaly, E. A
DOI:
10.1016/j.foodchem.2006.06.044
Journal:
FOOD CHEMISTRY ELSEVIER SCI LTD
Volume:
102
Research Area:
Chemistry; Food Science \& Technology; Nutrition \& Dietetics
ISSN
ISI:000244940500010
Keywords :
marinated pacific saury, psychrotrophic count, TVB-N, TMA, TBA, lipid oxidation, sensory attributes, shelf life
Abstract:
This study was carried out to evaluate the chemical changes and sensory attributes of Pacific saury (Cololabis saira), brined (12\% NaCl brine solution) or marinated (12\% NaCl + 2\% acetic acid; or 12\% NaCl + 3\% acetic acid solutions) followed by vacuum-packaging and storage at 4 degrees C for 90 days. The chemical analysis revealed a significant reduction in the pH value, total volatile bases nitrogen (TVBN), and trimethylamine (TMA) contents in marinated versus brined fillets. Lipid oxidation, as indicated by the 2-thiobarbituric acid (TBA) values, was significantly delayed in marinated fillets in comparison with the brined fillets. The growth rate of psychrotrophic bacteria was significantly (P < 0.05) reduced in marinated versus brined fillets. No significant differences were detected for the sensory attributes between the two marinating conditions although the overall acceptability was significantly higher in marinated versus brined fish. Both conditions of the marinating process resulted in an extension of the shelf life of the product to more than 90 days versus only 60 days for the control brined fillets. The study concluded that marination of Pacific saury can delay the undesirable chemical changes, retard lipid oxidation, improve the sensory attributes and extend the shelf life of the product during refrigerated storage. (c) 2006 Elsevier Ltd. All rights reserved.
Online
PDF
جامعة المنصورة
جامعة الاسكندرية
جامعة القاهرة
جامعة سوهاج
جامعة الفيوم
جامعة بنها
جامعة دمياط
جامعة بورسعيد
جامعة حلوان
جامعة السويس
شراقوة
جامعة المنيا
جامعة دمنهور
جامعة المنوفية
جامعة أسوان
جامعة جنوب الوادى
جامعة قناة السويس
جامعة عين شمس
جامعة أسيوط
جامعة كفر الشيخ
جامعة السادات
جامعة طنطا
جامعة بنى سويف