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110360

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Article

Last updated: 25 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Aquatic food production process and fishery ecology.

Abstract

Abstract:
Pretreatments, filling solutions and storage conditions of canned fish could cause many changes might effect in the acceptability and quality of the product. Therefore, the objective of the current research was to evaluate the effect of smoking pretreatment with filling oil or ketchup on some chemically, microbiologically and organoleptic properties of processed canned mackerel. The results revealed that all canned mackerel samples increased crude protein contents to range from 55.67 to 56.45% (DW) and decreased lipid contents to range from 27.45 to 27.93, in compared with raw frozen mackerel. Smoking pretreatment with filling oil (Sm-O) or ketchup (Sm-K) caused slightly increase in the total volatile basic nitrogen values (TVB-N) which reached to

DOI

10.21608/asfr.2020.40693.1004

Keywords

Key words: canned mackerel, smoking pretreatment, Quality, TVB-N, Microbiological examinations

Authors

First Name

Jehan

Last Name

Elsayed

MiddleName

-

Affiliation

Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, North Sinai, Egypt

Email

jehanelshorbagy617@gmail.com

City

ElArish

Orcid

-

First Name

J. K

Last Name

Mahmoud

MiddleName

-

Affiliation

Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, Egypt

Email

-

City

-

Orcid

-

First Name

N. K

Last Name

Alsayed

MiddleName

-

Affiliation

Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, Egypt

Email

-

City

-

Orcid

-

First Name

S. A

Last Name

Mahmoud

MiddleName

-

Affiliation

Fish Processing Technology Department, Faculty of Aquaculture and Marine Fisheries, Arish University, Egypt.

Email

-

City

-

Orcid

-

First Name

Hesham, F.

Last Name

Amin

MiddleName

-

Affiliation

Fish Processing and Technology Department, Faculty of Fish Resources, Suez University, Suez, Egypt

Email

-

City

-

Orcid

-

Volume

1

Article Issue

0

Related Issue

20056

Issue Date

2020-12-01

Receive Date

2020-08-20

Publish Date

2020-12-01

Page Start

1

Page End

6

Print ISSN

2682-4086

Online ISSN

2682-4108

Article File

ASFR_Volume 1_Issue 0_Pages 1-6.pdf

PDF . 932.7kB

Link

https://asfr.journals.ekb.eg/article_110360.html

Detail API

https://asfr.journals.ekb.eg/service?article_code=110360

Order

1

Type

Original Article

Type Code

1,146

Publication Type

Journal

Publication Title

Aquatic Science and Fish Resources (ASFR)

Publication Link

https://asfr.journals.ekb.eg/

MainTitle

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Details

Type

Article

Created At

22 Jan 2023