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317695

EFFECT OF THREE WASHING STEPS ON THE BIOCHEMICAL PROPERTIES AND QUALITY OF SURIMI PREPARED FROM MINCED CATFISH (CLARIAS GARIEPINUS) "KARMOUT"

Article

Last updated: 24 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Food, Diary and Home Economic Research

Abstract

Surimi is the fish protein prepared by washing minced fish flesh after removing thorn. Catfish (Karmout) has many of undesirable characteristics including the short storage life. Production of surimi from Karmout consumes large amounts of washing water. In general, changes due washing should be studied first before trials to decrease the water consumption during processing, which was the aim of this investigation.  In the present work, the effect of washing on the quality of minced catfish using three washing steps to obtain Karmout surimi was investigated. By this method the minced flesh washed using NaHCO3 (0.2%), followed by distilled water and lastly with NaCl (0.15%). Our results revealed that most loss in yield occurred through the 2nd step (distilled water) and the 3rd step (NaCl) of washing. As a result of washing the per cent of moisture, total protein and salt extractable protein increased, while fat and ash levels decreased. Furthermore, it was found that the pH value showed a slight increase due to washing. The three washing steps improved the water holding capacity of minced fish especially at the 1st step of washing. Values of total volatile bases nitrogen and trimethylamine as well as the thiobarbituric acid value decreased gradually due to washing.

DOI

10.21608/zjar.2010.317695

Keywords

Minced catfish, Surimi, Seafoods, yield, washing steps, Clarias gariepinus

Authors

First Name

Rabab

Last Name

Ahmed

MiddleName

E.

Affiliation

Food Sci. Dept., Fac. Agri., Zagazig Univ., Zagazig, Egypt

Email

rmnegm@gmail.com

City

-

Orcid

-

First Name

Amani

Last Name

El-Dashlouty

MiddleName

A.

Affiliation

Meat and Fish Dept., Food Technol. Res. Inst., A.R.C., Giza, Egypt

Email

-

City

-

Orcid

-

First Name

S.S.

Last Name

Bassiouny

MiddleName

-

Affiliation

Food Sci. Dept., Fac. Agri., Zagazig Univ., Zagazig, Egypt

Email

-

City

-

Orcid

-

Volume

37

Article Issue

3

Related Issue

43535

Issue Date

2010-05-01

Receive Date

2023-09-17

Publish Date

2010-05-01

Page Start

655

Page End

667

Print ISSN

1110-0338

Online ISSN

3009-7193

Article File

ZJAR_Volume 37_Issue 3_Pages 655-667.pdf

PDF . 586.6kB

Link

https://zjar.journals.ekb.eg/article_317695.html

Detail API

https://zjar.journals.ekb.eg/service?article_code=317695

Order

317,695

Type

Original Article

Type Code

842

Publication Type

Journal

Publication Title

Zagazig Journal of Agricultural Research

Publication Link

https://zjar.journals.ekb.eg/

MainTitle

EFFECT OF THREE WASHING STEPS ON THE BIOCHEMICAL PROPERTIES AND QUALITY OF SURIMI PREPARED FROM MINCED CATFISH (CLARIAS GARIEPINUS) "KARMOUT"

Details

Type

Article

Created At

24 Dec 2024