| Titles |
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English :
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Improvement of Mackerel (Scomber Scombrus.) fish fingers quality properties by oyster mushroom (Pleurotus Sp.)
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Arabic :
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تحسين خصائص جودة أصابع سمك الماكريل بالمشروم
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| Abstract |
In Egypt, the market fish present in the markets is imported in frozen case. Mackerel meat has high nutritional value because it contains high protein content, but also contains high fat content. It recognized as cheap fish and contains great amount of fresh. For these reasons, mackerel fish fingers processed with replacement different percentages of its meat by the same percentages of oyster mushroom (most common species in Egypt, cheap and has high nutritional value, rich in protein and low fat). Thus, to study the effect of mushroom on improvement of mackerel fish fingers quality properties. In the present investigation, the fresh and dried mushrooms were used and replacement percentages were 10, 20 and 30% fresh mushroom and 1, 2 and 3% dried mushroom. Then six fingers samples were sensorial evaluated compared with control sample (no mushroom). It was observed from the sensory evaluation that the fish fingers contained fresh mushroom were considerably preferred to panelists than the fish fingers contained dried mushroom (although that these the latter were better than control sample). Also, from sensory evaluation, it was noticed that the fishy odor which concomitant to mackerel fish (do not appeal for many people) did not concomitant to fish fingers contained fresh mushroom. This odor was very clear in control sample and slightly clear fish fingers contained dried mushroom. Therefore, physical and chemical analysis carried out for fish fingers contained fresh mushroom with control sample. Then these four samples stored by freezing at -18°C for 3 months (that period which is allowed for the storage of product processed from frozen fish). Thus, to study the effect of different percentage of fresh mushroom on mackerel fish fingers quality properties during frozen storage using physical and chemical analysis monthly. From the results, it was observed that the addition of fresh mushroom improved the sensory, physical and chemical quality properties at zero time and during frozen storage.
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| Publication year |
2012
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| Pages |
130-150
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Bulletin of the National Institute of the Arab Republic of Egypt
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| Author(s) from ARC |
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| Publication Type |
Journal
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