Maturation of canned fish in aromatized oil [Egypt]
1982
Ghoneim, S.I. (Zagazig Univ. (Egypt). faculty of Agriculture) | Dessouki, T.M. | El-Dashlouty, A.A.
Bolti fish of Naser's lake (Tilapia nilotica) was canned in cotten seeds oil aromatized with a laboratory smoke concentrate and stored for maturation. During 6 months storage at room temperature (18-28 C). Analysis was carried out monthly to find out the best index of complete maturation. At the time of storage increased the improvement of taste, aroma and tenderness increased to by 37.10 39.66 and 14.67% when compared with 1 month storage. The changes in phenols and carbonyl compounds of the fish and aromatized oil could not be used as indices for the maturation of the canned product.
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