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253427

THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH.

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Last updated: 04 Jan 2025

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Abstract

Mackerel fish are considered one of the main raw fish to manufacture smoked
fish products. Mackerel fish were prepared as butterfield shape, dry salting was
carried out, potassium sorbate (PS), and nata max (NM) were used as antifungal
agents, while sodium erythobate (SE) was added as an antioxidant. Processing of
cold smoking, both normal and vacuumed package were achieved and then cold
storage at 4°C up to 60 days was done. Vacuumed package samples showed low moisture loss, low salt concentration (CS) and relatively high water activity values (aw) within all intervals time of storage. Use of vacuumed package, sodium erythorbate (SE) in addition to natamax (NM) or potassium sorb ate (PS) led to delay the proleins breakdown dep < /span>ending on
decreasing rate observed development of values of free amino nitrogen (FAN), total
volatile nitrogen (TVN) and non-prolein nitrogen (NPN), which were detected during
cold storage. Also, antioxidant and antifungal agents reduced the increment rate of
thiolsarbituric acid (TBA) and peroxide value (PV). The treatment comprised both
sodium erythorbate and natamax was more efficient in this field. Use of the aforementioned antioxidant and antifungal agents with participation the vacuumed package improved quality characteristics and keep < /span>ing quality of smoked mackerel fish throughout the cold storage period by inhibition the bacterial development and prevention mould and yeast growth.

DOI

10.21608/jfds.2002.253427

Authors

First Name

M.

Last Name

Rabie,

MiddleName

M.

Affiliation

Food Industries Dept., Fac. of Agric., Mansoura Univ.

Email

-

City

-

Orcid

-

First Name

M.

Last Name

EI-Behiery

MiddleName

R.

Affiliation

Food Industries Dept., Fac. of Agric., Mansoura Univ.

Email

-

City

-

Orcid

-

First Name

A.

Last Name

Hassan

MiddleName

M.

Affiliation

Food Industries Dept., Fac. of Agric., Mansoura Univ.

Email

-

City

-

Orcid

-

First Name

E.

Last Name

Talab

MiddleName

M. E.

Affiliation

Food Industries Dept., Fac. of Agric., Mansoura Univ.

Email

-

City

-

Orcid

-

Volume

27

Article Issue

2

Related Issue

36046

Issue Date

2002-02-01

Receive Date

2002-01-15

Publish Date

2002-02-01

Page Start

1,001

Page End

1,110

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 27_Issue 2_Pages 1001-1110.pdf

PDF . 4.3MB

Link

https://jfds.journals.ekb.eg/article_253427.html

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https://jfds.journals.ekb.eg/service?article_code=253427

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2

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH.

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Article

Created At

22 Jan 2023