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347421

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

Article

Last updated: 29 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Dairy and Food Sciences

Abstract

Fish is considered one of the most sought-after foods around the world due to its high nutritional value, good sensory qualities, and the wide variety of ways to prepare and serve it. Basa fish is not common in the Egyptian market and is unknown to a large segment of consumers. This research aimed to produce fish burgers and kofta from basa fish fillets treated with a mixture of rosemary oil extract, citric acid, and pepsin enzyme, and then evaluate the quality of the products stored frozen at -20°C, for 4 months. The results showed significant differences in the chemical composition between treated basa fillets and treated burgers and kofta, whether treated or untreated, as treatment reduced the moisture, protein, and fat content while increasing the carbohydrate and ash content. A noticeable increase in the peroxide value, TBA, was recorded as the storage period progressed, especially for untreated products, but these increases were within permissible limits. Although there were no significant differences between the values of water holding capacity throughout the storage period, a noticeable increase was recorded in the values of cooking loss and shrinkage with increasing storage period, and this increase was at a lower rate in the treated and untreated burgers compared to the treated and untreated kofta. The physical color properties were significantly affected by frozen storage, while all products were sensory acceptable during all storage periods until the end of the experiment. The results of microbiological analyses showed that all treated and untreated products were completely free of Count Coliforms, Escherichia coli, Salmonella spp, and Coagulase (positive) Staphylococci, and no significant differences were recorded between the treated and untreated products throughout the storage period.  It is clear that high-quality products can be prepared from basa fish fillets and can be kept frozen without affecting their quality standards. This is considered a good start for using basa fish in the Egyptian market.

DOI

10.21608/jaesj.2023.236989.1111

Keywords

Basa fillet, marination, fish burger, Fish kofta, Chemical composition, Sensory and Physicochemical properties

Authors

First Name

Raghda

Last Name

Abu Ahmed

MiddleName

A.A.

Affiliation

Food and Dairy Science and Technology Dept., Faculty of Agriculture, Damanhour University, Behera, Egypt

Email

raghdaawad41@gmail.com

City

-

Orcid

-

First Name

Hamid

Last Name

Ziena

MiddleName

M.

Affiliation

Food and Dairy Science and Technology Dept., Faculty of Agriculture, Damanhour University, Behera, Egypt

Email

hamid.ziena@gmail.com

City

Alexandria

Orcid

0000-0002-3745-1273

First Name

Mahmoud

Last Name

Rozan

MiddleName

A.

Affiliation

Food and Dairy Science and Technology Dept., Faculty of Agriculture, Damanhour University, Behera, Egypt

Email

mahmoud.abdelgalil@agr.dmu.edu.eg

City

Damanhour

Orcid

0000-0003-2058-8895

First Name

Heba

Last Name

Abdel- Naeem

MiddleName

H.S.

Affiliation

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt

Email

h.hussein@cu.edu.eg

City

cairo

Orcid

0000-0002-1853-8998

Volume

22

Article Issue

3

Related Issue

44558

Issue Date

2023-12-01

Receive Date

2023-09-17

Publish Date

2023-12-01

Page Start

286

Page End

316

Print ISSN

1687-1464

Online ISSN

2735-5098

Article File

JAESJ_Volume 22_Issue 3_Pages 286-316.pdf

PDF . 549.6kB

Link

https://jaesj.journals.ekb.eg/article_347421.html

Detail API

https://jaesj.journals.ekb.eg/service?article_code=347421

Order

347,421

Type

Full research articles

Type Code

2,324

Publication Type

Journal

Publication Title

Journal of Agricultural and Environmental Sciences

Publication Link

https://jaesj.journals.ekb.eg/

MainTitle

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

Details

Type

Article

Created At

29 Dec 2024