STORAGE STABILITY AND QUALITY EVALUATION OF FISH PATTIES PRODUCED FROM COMMON CARP AND CATFISH FLESH

STORAGE STABILITY AND QUALITY EVALUATION OF FISH PATTIES PRODUCED FROM COMMON CARP AND CATFISH FLESH

Amira E. A. El-Hanafy

Central Lab. For Aquaculture Research, Agriculture Research Center, Egypt.

Abstract

Fresh catfish (Clarias gariepinus) and common carp (Cyprinus carpio) fishes have been processed to fish patties, by adding various additives. , they were stored in a refrigerator at 4 ±1 ºC. Storage stability and quality evaluation of fish patties from each species stored at 4 ± 1°C were determined. Sensory properties (colour, odour, flavour and texture), chemical properties (pH, total volatile base nitrogen (TVB-N), trimethyl-amine (TMA) and thiobarbituric acid (TBA) and microbiological properties (total bacterial count (TBC), psychrophilic bacteria, total yeast, total mould count of fish patties was periodically determined. According to sensory evaluation, chemical quality attributes and microbiological quality criteria, catfish and carp patties became unfit for human consumption at the 10 and 8th days of cold storage, respectively. Effect of storage time on the sensory scores, values of pH, TVB-N, TMA, TBA, TBC, psychrophilic bacteria total yeast and total mould of patties was found significant. It could be concluded that catfish and common carp fish are good sources for producing fish patties. So, it can be increased their marketing value.

Keywords: Common carp, catfish and patties