EFFECT OF CANNED IN DIFFERENT PACKING SOLUTIONS ON QUALITY OF ROES COMMON CARP CYPRINUS CARPIO L. DURING STORAGE PERIOD

EFFECT OF CANNED IN DIFFERENT PACKING SOLUTIONS ON QUALITY OF ROES COMMON CARP CYPRINUS CARPIO L. DURING STORAGE PERIOD

Mohamed I. Salama

Central Laboratory for Aquaculture Research, Abbassa, Agriculture Research Center, Ministry of Agriculture, Egypt.

Abstract

Modifications in chemical quality [thiobarbituric acid TBA, total volatile bases nitrogen TVBN and trimethylamine nitrogen TMAN (mg./100g)], fatty acids and total bacterial count (TBC) as well as changes in traits, were studied in canned roes of common carp (Cyprinus carpio l.) treated with different packing solution: [salt solution (S.S), S.S + tomato sauce 3%, S.S + minced garlic 3% and S.S + tomato sauce / minced garlic 3%] during storage period at room temperature for 6 months.

During the storage period of canned roes common carp (Cyprinus carpio l.), chemical indices, fatty acids and bacterial count showed increasing trends tell the end of storage period at room temperature for 6 months especially canned roes in : salt solution (S.S), S.S + tomato sauce (3%), S.S + minced garlic 3% and S.S + tomato sauce / minced garlic 3%].

Sensory evaluation scores of taste, flavour and overall acceptability were highest after canned roes immediately and they were considerably lower in the samples tell the end of storage period at room temperature for 6 months especially canned roes in : salt solution (S.S), S.S + tomato sauce 3%, S.S + minced garlic 3% and S.S + tomato sauce / minced garlic 3% respectively.

The results showed that the best of these transactions canned of fish eggs packaged in S.S + tomato sauce / minced garlic 3%, followed by S.S + tomato sauce 3%, and S.S + minced garlic 3% , and then salt solution (S.S), respectively.