تحضير منتوج كرات السمك و دراسة تأثير الخزن التجميدي على القيمة الغذائية

Abstract EN

A fish balls product is preparing from minced meat fish by using three species of cheap fish (Lisa subviridis, Lisa carinata and Chirocetrus dorab).

Preparing the minced meat fish after removing the heads, fins, intestines, skin and bones, and adding the salt, spicecy and garlic with ratio of (1.5, 1, 0.4) % respectively then adding the filler material (bread crumb lings), in different ratios (5, 10, 15 ) respectively, the previous components were mixed well and they were shaped in a form of balls that weight (15 ± 0.5) gm / ball.

Fish balls were stored at ( - 18 ± 2) C for (0 , 2 , 4 , 6 , 8 , 10 , 12) week .

At the end of every store period, the chemical composition studied (moisture, Ash, Protein, Fat and caloric value) .

The results were analyzed statistically to know the impact of fish species the ratio of filler material, period of storing by freezing and the interaction among them to reach a middle standard for these values.

A study was made to know the impact of cooking procedure (fry, grill) on the chemical composition, sensitive feature and the rate of loosing weight during cooking of fish bolls.

The statistic results pointed high significant differences (P < 0.01).

For the impact of fish species on all studied characters in this product without expectance, thus it s found that there s a difference in the average of chemical composition depending on fish species that enter in making thus product.