أثر اضافة المنكهات في العليقة على الصفات الحسية لأسماك الكارب الشائع Cyprinus carpio L..

الملخص EN

Dietary additives were used as flavoring to the diets of fish and examine their effects on the sensory properties (taste, flavor and overall acceptability) for young common carp Cyprinus carpio L.

after cooking (Grill).

Sensory tests were conducted by the arbitrators of experienced and competent in the Department of Food Science and accordance with a sensory evaluation form.

The average fish weight was 45.40 ± 0.1403 g.

Cardamom powder (B) and Anise (C) were used as additives to the diets while (A) represent control diet.

Fish were fed by 1.5 % of body weight at a rate of one meal day for two months.

It was found that the addition of flavoring substances did not significantly affect the chemical composition of the diet.

Also, the addition of cardamom and Anise led to significant differences (P < 0.05) in weight gain of the fish.

The current study showed that the fish fed on the diet B (cardamom) superior in terms of taste and flavor in comparison with diet C (Anise).