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176057

UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.

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Last updated: 26 Dec 2024

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Abstract

Surimi is purified protein which prepared  by washing minced fish flesh after removing thorn which produced to improve the nutritional value  of some food products (noodles, couscous and macaroni) which are widely appeared  in the Egyptian markets, so as to raise the protein and minerals (ash) content of these products. The effect of different additives concentrations cryoprotectant (sucrose, sorbitol and tri polyphosphate) on the characteristics of produced surimi was evaluated.  The dried surimi were prepared from common carp fish (Cyprinus carpio) and catfish (Claries anguillaris) and used as supplements at 2%, 4%, and 6% levels in bakery products. Chemical composition, microbiological aspects, amino acids, fatty acids, quality aspects as well as the sensory evaluation of the supplemented products were carried out. The obtained results indicated that the moisture, protein, fat, ash, carbohydrates content (%)  of dried common carp surimi were 9.40  %, 79.77 %, 4.24%, 3.53%, 12.46% while it were %8.50,%67.97,%16.25,%4.07,%11.71 for  fish catfish surimi (on dry weight basis), respectively. The total aerobic bacterial count (T.A.B.C.) was the only detected microorganisms in dried surimi from common carp fish. On the other hand, Staphylococcus spp., Coliform group, Salmonella and Shigella, anaerobic bacteria and mold & yeasts did not detected. Dried surimi prepared from catfish and carp fish could be added to the products (couscous and macaroni) up to 6% with high organoleptic acceptability.

DOI

10.21608/mjfds.2017.176057

Keywords

Surimi, Amino acids, fatty acids, cryoprotectants

Authors

First Name

A. A.

Last Name

El-Bedawey

MiddleName

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Affiliation

Prof. of Food science and Technology, Fac. of Agric., Menoufia Univ.

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First Name

A. E.

Last Name

El-Beltagy

MiddleName

-

Affiliation

Prof. of Food science and Technology, Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

H. M. M.

Last Name

Korkar

MiddleName

-

Affiliation

Prof.of Floriculture and Medicinal plants HigherInistitute of Agriculture Co-operation, Cairo

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Volume

2

Article Issue

2

Related Issue

25517

Issue Date

2017-04-01

Receive Date

2021-06-07

Publish Date

2017-04-01

Page Start

61

Page End

62

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 2_Issue 2_Pages 61-62.pdf

PDF . 269.1kB

Link

https://mjfds.journals.ekb.eg/article_176057.html

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https://mjfds.journals.ekb.eg/service?article_code=176057

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4

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.

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Article

Created At

23 Jan 2023