Page 231 - 2012-34

canned fish in oil were the best product compared with others. Spices
used in canned fish mince could be improved odour, taste and canned
fillet with vegetables mixture had been given high scores by increase
of storage periods. There were significant different (P≤0.05) between
different fish products. Also, storage periods had significant (P≤0.05)
effect on taste and overall acceptability scores especially in product
A. Therefore, nutritive value was done in canned product type A
compared with frozen fish fillets.

3-4- Nutritive value
Effect of pre-frozen storage and canning on amino acids (AAs)
composition of carp fillets is shown in Table (4). AAs were 99.98%
of 17 amino acids, while tryptophan was not determined. High value
of serine was 34.39 g/16g N while glycine, alanine, phenylalanine
and arginine were not detectable. The restricting AA was valine. After
canning, total AAs of canned fish with oil at zero time of storage was
99.97g/16 g N and decreased slightly to 99.46g/16 g N after 12 months
storage. In addition, total essential AAs were 40.47 and 34.76g/16gN
in oil-canned product after canning and at the end of storage,
respectively. Moreover, the restricting AA was therionine at zero time
of storage while at the end storage period was (phenylalanine and
tyrosine). Alanine, phenylalanine and histidine were not detectable at
the beginning of storage. Also, leucine, thrionine and phenylalanine
were not found but histidine was 0.35 g/16gN at the end of storage.
Data in Table (5) shows effect of storage period on grams

- 22 -