EFFECT OF SODIUM ACETATE AND SODIUM CITRATE ON SOME QUALITY PROPERTIES OF GRASS CARP FILLETS DURING CHILLING STORAGE

Mohamed I. Salama and Atef E.E. Ibrahim

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

Received 2/ 2/ 2012 Accepted 29/ 2/ 2012

Abstract

The effects of sodium acetate, sodium citrate and their mixture on some chemical, bacteriological and organoleptic characteristics of grass carp fillets (Ctenopharyngodon idella) were studied. Fillets were dipped for 30 min in 1, 2 and 3% of each solution at room temperature (20°C) then drained for 3 min and stored at (4±1°C) for 18 days.

The results indicated that using concentration the mixture (3%) of sodium acetate and sodium citrate maintained grass carp fish fillets in good condition for the longest duration since chemical, bacteriological and organoleptic evaluation was non significant changed appreciably through the whole period of cold storage compared with the control and other treatments.