Page 224 - 2012-34
P. 224
Cairo Univ. Stud. Rev. Vol. (34) (2012) : 15 - 32
Effect of pre-frozen storage and canning on
quality aspects of silver carp
(Hypophthalmichthys molitrix) fillets
Abou-Taleb, M., Ibrahim, S. M. and El-Sherif, S. A. (*)
Abstract
Effect of pre-frozen storage (at-18ºC/6 months) and canning
conditions on quality aspects of silver carp fish (Hypophthalmichthys
molitrix) fillets was investigated. Frozen fillets were canned in
different filling media and stored at ambient temperature for one year.
Results showed that raw carp fillets were composed (wet weight)
78.53% moisture, 17.13% protein, 2.75% lipid and 1.22% ash. Frozen
storage caused a decline slightly in chemical composition. Besides,
values of pH, thiobarbituric acid (TBA), total volatile bases (TVB),
and trimethylamine (TMA) contents were increased with prolonging
storage period. Concerning canning process, all previous values
were reduced directly after canning and based on used filling media.
Sensory tests showed that canned fillets with oil filling medium had
got highest scores than others. However, a significant difference
(p≤0.05) was found between different products. Also, storage periods
had significantly (P≤0.05) affect taste and overall acceptability
scores especially in canned with oil. Therefore, amino acids (AAs)
(*) Fish Processing Technology Lab., National Institute of Oceanography
and Fisheries, Egypt.
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