{"title":"乌鱼及其冷熏制品在冷冻过程中品质特性和感官特性的变化","authors":"H. R. Mohamed","doi":"10.24966/aib-5665/100008","DOIUrl":null,"url":null,"abstract":"Changes in quality criteria of frozen mullet fish obtained from tow deferent farms, A and B located in governorate, Egypt during august 2015 and their cold smoked products at 0, 60, 120 and 180 days of frozen storage at -18ºC were determined in this work. pH values of fresh fish samples were 6.4 and 6.22 for farm A and B decreased to 6.29 and 6.12 after 6 months of frozen storage respectively. While after cold smoking pH values were increased in all samples. TVB-N values of fresh fish were 8.68 and 8.4 mg/100gm increased to 10.92 and 10.36 mg/100gm after 180 days of frozen storage at -18ºC for farm A and B respectively. TBA values of fresh fish were 0.10 and 0.17 mg/kg increased to 1.38 and 1.43 mg/kg after 180 of frozen storage for farm A and B samples. These values were increased after smoking in all samples. Overall acceptability scores were 8.56 and 8.87 for cold smoked samples prepared from raw samples after 180 days of frozen storage.","PeriodicalId":448768,"journal":{"name":"Advances in Industrial Biotechnology","volume":"174 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Changes in Quality Attributes and Sensorial Properties of Mullet Fish (Mugil cephalus) During Freezing and their Cold Smoked Products\",\"authors\":\"H. R. Mohamed\",\"doi\":\"10.24966/aib-5665/100008\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Changes in quality criteria of frozen mullet fish obtained from tow deferent farms, A and B located in governorate, Egypt during august 2015 and their cold smoked products at 0, 60, 120 and 180 days of frozen storage at -18ºC were determined in this work. pH values of fresh fish samples were 6.4 and 6.22 for farm A and B decreased to 6.29 and 6.12 after 6 months of frozen storage respectively. While after cold smoking pH values were increased in all samples. TVB-N values of fresh fish were 8.68 and 8.4 mg/100gm increased to 10.92 and 10.36 mg/100gm after 180 days of frozen storage at -18ºC for farm A and B respectively. TBA values of fresh fish were 0.10 and 0.17 mg/kg increased to 1.38 and 1.43 mg/kg after 180 of frozen storage for farm A and B samples. These values were increased after smoking in all samples. Overall acceptability scores were 8.56 and 8.87 for cold smoked samples prepared from raw samples after 180 days of frozen storage.\",\"PeriodicalId\":448768,\"journal\":{\"name\":\"Advances in Industrial Biotechnology\",\"volume\":\"174 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advances in Industrial Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24966/aib-5665/100008\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Industrial Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/aib-5665/100008","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Changes in Quality Attributes and Sensorial Properties of Mullet Fish (Mugil cephalus) During Freezing and their Cold Smoked Products
Changes in quality criteria of frozen mullet fish obtained from tow deferent farms, A and B located in governorate, Egypt during august 2015 and their cold smoked products at 0, 60, 120 and 180 days of frozen storage at -18ºC were determined in this work. pH values of fresh fish samples were 6.4 and 6.22 for farm A and B decreased to 6.29 and 6.12 after 6 months of frozen storage respectively. While after cold smoking pH values were increased in all samples. TVB-N values of fresh fish were 8.68 and 8.4 mg/100gm increased to 10.92 and 10.36 mg/100gm after 180 days of frozen storage at -18ºC for farm A and B respectively. TBA values of fresh fish were 0.10 and 0.17 mg/kg increased to 1.38 and 1.43 mg/kg after 180 of frozen storage for farm A and B samples. These values were increased after smoking in all samples. Overall acceptability scores were 8.56 and 8.87 for cold smoked samples prepared from raw samples after 180 days of frozen storage.
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