Quality Attributes of Some Local Fresh and Salted Fishes and Their improvement

Abstract

This study is carried out to determine the quality attributes of some local fresh Mugil cephalus, fresh sardine, salted Mugil cephalus and salted sardine in addition to the possible improvement of the salted products PART I The principle of the quality attributes to be looked for: 1- Sensory attributes 2- Nutritional contribution 3- Microbiological examination The results reported in this study were summarized as follow: 1- The organoleptic examination of fresh Mugil cephalus revealed that 26, 9 and 15 were judged as good, deteriorated and inbetween group. The organoleptic examination of fresh sardine revealed that 25, 8 and 17 were judged as good, deteriorated and inbetween group. The organoleptic examination of salted Mugil cephalus revealed that 21,13,16 were judged as god deteriorated and inbetween group. The organoleptic examination of salted sardine revealed that 19,17 and 14 were judged as good, deteriorated and inbetween group . The average pH value of the muscles were 6.12, 6.25, 6.60 and 6.69 of fresh mugil, fresh sardine, salted Mugil cephalus and salted sardine. The minimum values of pH of the muscles were 5.9, 6.1, 6.3 and 6.2, the maximum values were 6.9, 7.1, 7.3 and 7.4 in the same samples. The average of TVB-N in fresh mugil, fresh sardine, salted mugil and salted sardine were 22.74, 20.02, 22 and 33.16, while the minimum values were 18, 17, 33.84 and 19, the maximum values were 40, 41, 60 and 52 mg/1 00g in the same samples which mentioned. The average content of histamine, putrscine and cadaverine in fresh mugil, fresh sardine, salted mugil and salted sardine were (10.4 mg/100g, 1.26 ugg', 1.08 ugg' )- (12.08 mg/100g, 1.02 ugg', 1.13 ugg')- (29.34 mg/l00g, 2.2 ugg', 2.96 ugg') and (31.87 mg/100g, 2.18 ugg', 2.88 ugg'). The minimum values were (8, 0 and 0)- (9, 0 and 0)- (1 7, 0 and 0) and (15, 0