Quality evaluation of cold catfish soaking with different herbal extracts
Other Title(s)
تقييم جودة شرائح أسماك القراميط المعاملة بمستخلصات الأعشاب
Joint Authors
Shrubih, Ashraf Mahdi
Abu Talib, M.
Ibrahim, M. A.
Bahlul, H. E. M.
al-Dasuqi, A. I.
Arafah, Muna Mahmud
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 60, Issue 4 (31 Dec. 2022), pp.1145-1158, 14 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2022-12-31
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Topics
Abstract EN
This study aimed to evaluate the physicochemical, microbiological and sensory quality of soaked catfish fillets in herbal extracts during storage at 4±1ºC for 15 days.
The obtained results indicated that the physicochemical parameters of pH, TVB-N, TMA-N, PV, TBA values and microbial counts of all soaked samples increased (p <0.05) with increasing the storage time.
In contrast, the scores of sensory properties of color, odor, texture and overall acceptability were decreased (p <0.05) during storage period as a result of spoilage advancement.
The control sample followed by BHT treatment were exhibited the highest deterioration rate (p <0.05) during cold storage.
In the meantime, the herbal extracts were retarded the spoilage as the result of their antioxidant and antimicrobial effects, to be reduced lipid oxidation, and protein degradation by the reduction of microbial growth in treated fish fillets.
Therefore, the sensory quality of soaked catfish fillets positively affected by soaking in herbal extracts, to present the best scores during storage period compared to control and BHT treatments.
The herbal extracts were extended the consumption acceptability of soaked catfish fillets for 12 days, higher than (p <0.05) of the 6 and 9 days for control sample and BHT treatment, respectively restricted by physicochemical, microbiological and sensory properties.
American Psychological Association (APA)
Arafah, Muna Mahmud& Bahlul, H. E. M.& Abu Talib, M.& Ibrahim, M. A.& al-Dasuqi, A. I.& Shrubih, Ashraf Mahdi. 2022. Quality evaluation of cold catfish soaking with different herbal extracts. Annals of Agricultural Science, Moshtohor،Vol. 60, no. 4, pp.1145-1158.
https://search.emarefa.net/detail/BIM-1448423
Modern Language Association (MLA)
Arafah, Muna Mahmud…[et al.]. Quality evaluation of cold catfish soaking with different herbal extracts. Annals of Agricultural Science, Moshtohor Vol. 60, no. 4 (2022), pp.1145-1158.
https://search.emarefa.net/detail/BIM-1448423
American Medical Association (AMA)
Arafah, Muna Mahmud& Bahlul, H. E. M.& Abu Talib, M.& Ibrahim, M. A.& al-Dasuqi, A. I.& Shrubih, Ashraf Mahdi. Quality evaluation of cold catfish soaking with different herbal extracts. Annals of Agricultural Science, Moshtohor. 2022. Vol. 60, no. 4, pp.1145-1158.
https://search.emarefa.net/detail/BIM-1448423
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1448423