ASSESSMENT OF QUALITY ATTRIBUTES OF TUNA, MACKEREL AND COMMON CARP FISH AFTER CANNIG PROCESS

ASSESSMENT OF QUALITY ATTRIBUTES OF TUNA, MACKEREL
AND COMMON CARP FISH AFTER CANNIG PROCESS

Zakar, A.H and I.M. Fouad

Department of Fish Processing and Quality Control, Central Laboratory for Aquaculture Research,
(CLAR), Agriculture Research Center, Egypt.

Abstract

Due to the importance of fish for human nutrition, this study was focused on the beneficialness from the cheaper aquaculture fish kinds (common carp Cyprinus carpio) and improvement their quality attributes by canning process to get guarantee a good final product similarly with processed canned tuna and canned mackerel fish. Therefore, different kinds of fish (tuna, mackerel and carp) were used to canning process. Chemical composition, fatty acids, minerals, microbiological and sensory properties were evaluated after canning process. Fat content of canned fish samples were significantly affected (p< 0.05) by the canning process. Both canned mackerel and canned carp had higher fat level 20.29±0.43% and 19.69±0.64 % respectively compared with fat content (8.5±0.47%) in canned tuna.

The results showed that canned carp samples had high significant values (P< 0.05) in minerals content compared with canned tuna samples. Monounsaturated fatty acids (MUFAs) constitute the majority of the fatty acids pool in canned common carp samples followed by canned tuna and canned mackerel, while polyunsaturated fatty acids (PUFAs) pool were 24.40, 11.60 and 22.29% for canned tuna, canned mackerel and canned carp respectively. Total bacterial count (TBC) were ranged from 2.14 to 2.67 Log ₁₀ CFU/g for all canned samples, whereas coliform bacterial count (CC) and Clostridium botulinum were not detected for all canned samples. Organoleptic scores were usedas a quality index to assess the canned fish quality which appeared canned carp samples had quality attributes liken with quality of canned tuna.