Technological and chemical studies on fish and Fishery products

Abstract

This investigation amied to the utilization of common carp fish for production of washed minced carp (Surimi and kamaboko) and study the effect of washing and dewatering steps on minced fish and the effect of frozen storage on chemical, physical, microbiological and quality attributes of these products and studying the possibility of using gamma irradiation at dose 2 kGy for increasing shelf life during cold storage (4 ± I C0 . The results showed that three washing and dewatering steps was sufficient to obtain high quality surimi. On the other hand, frozen storage had slightly effect on the chemical and physico-chemical properties of all studied treatments. The results showed that the irradiation treatments had no effect on the chemical composition. Meanwhile irradiation slightly increased the total volatile nitrogen and TBA. Also, the irradiation treatments reduced the microbiological counts and increased shelf life of cold storage samples. The results also indicated that kamaboko with cryoprotectants was stable while kamaboko without cryoprotectans was unstable. Additionally, the overall acceptability did not during frozen storage for all treatments while the overall acceptability of cold storage treatments were sharply decreased.