تأثير التجميد و التزجيج و التغليف في الصفات النوعية لأسماك الصبور و الشانك منير عبود جاسم الطائي، لمى فالح حسين المكصوصي.

الملخص EN

This study was carried out on two species of fish : suboor Tenualosailisha and shank Acanthopagruslatus considered an important fishes in Basrah, to determine the characteristics properties of fresh and frozen flesh at (–18 ± 2) oC and package and glazing by used distilled water only , Ascorbic acid concentration 2 %, sodium poly phosphate concentration 2 %, vinegar concentration 2 % and saltconcentration 2 % with package and without package, and measurement of their quality as well as suitability for human consumption, for four months.

The samples were collected from Fao city, Basrah, South of Iraq.

The effect of freezing (at-18 ± 2) oC on quality characteristics of fish flesh frozen and frozen with package and glazing with different treatment with package and without package all month for four month.

The changes of quality characteristics were studies during (0, 30, 60, 90,120) days by using chemical indicators, pH, acid value, free fatty acid and Thiobarbiutric acid).

This study has shown the following results : 1-The glazing method is prefer from freezing method with package or without package in saving on quality properties for storage fish, the results for analyzed statistically shown a significant effect between glazing fish, freezing fish with package and freezing fish without package also was asignificant effect of the terference on mean acid value, free fatty acid and thiobarbiutric acid.

2-The quality properties appeared for fresh flesh pH (6.62, 6.57) ; acid Value (0.24, 0.63) ; free fatty acid (0.12,0.31 %) and the thiobarbituricacid (TBA) (0.64,1.33) mg malonaldehyde / Kg fish flesh for Shank and Suboor respectively.

3-The result showed decreasing in pH.

Also increasing in acid value, thiobarbituricacid and free fatty acid with courage of freeze storing periods.but decreasing in pH was less in glazing fish them freezing fish with package and freezing fish with out package also increasing in acid value , thiobarbituricacid and free fatty acid was less in glazing fish.

4-showed that 37 verage increasing in acid value , thiobarbituricacid and free fatty acid in glazing fish with using ascorbic acid less from glazing fish with using other treatment.