EFFECT OF SOAKING AND STORAGE CONDITIONS ON QUALITY OF SILVER CARP
(HYPOPHTHALMICHTHYS MOLITRIX) FILLETS
Mohamed I. Salama; Atef E.E. Ibrahim
and Ibrahim F. Mohamed
Central Laboratory for Aquaculture Research, Abbassa, Agriculture Research Center, Ministry of Agriculture, Egypt.
Received 3/ 1/ 2010 Accepted 7/ 2/ 2010
Abstract
Some physiochemical, chemical, microbiological and organoleptical properties of silver carp (Hypophthalmichthys molitrix) fillets soaked in different solutions [salt solution (salt + spices) (S.S.) as control, salt solution with acetic acid 2% (S.S.+A.A.), tomato sauce (S.S.+T.) or solution of their mixture (S.S.+A.A.+T.)] were investigated during cold storage for 12 days at 4±1°C. The effect of different soaked solution and storage temperature on shelf life of silver carp )Hypophthalmichthys molitrix( fish were examined for all treatments.
Results showed that, the protein, fat, pH values and sensory evaluation scores were reduced, while moisture, ash and salt were increased during storage at 4±1°C. Also, the results indicated that total volatile bases nitrogen (TVBN), trimethylamine nitrogen (TMAN), thiobarbituric acid (TBA), total bacterial count (TBC), psychrophilic bacterial count (PsBC) and halophilic bacterial counts (HBC) were increased with prolonged of cold storage period. These results corresponded to the gradually decrease in sensory evaluation (appearance and flavor) for all samples during cold storage period. At the finally the increasing was less in fillets soaked in salt solution, acetic acid and tomato sauce compared with the solution of their mixture (S.S.+A.A.+T.). Hence, soaking in solution of their mixture (S.S.+A.A.+T.), and cold storage at 4±1°C led to extend the shelf life of silver carp (Hypophthalmichthys molitrix) fillets
.