Effect of frozen storage on the quality of unbaked and baked Bouri and Bolti fish [Egypt]
1988
Saleh, S. (Tanta Univ., Kafr El-Sheikh (Egypt). Faculty of Agriculture) | Gouda, M.S. | Fahmy, A. | Harras, A.
Results indicated that the baking of Bouri and bolti fish lead to slight increase in the pH values. The pH values of stored sample increased progressively during frozen storage. The total volatile basic contents markedly increased after baking. Frozen storage lead to gradual increase in the total volatile basic of all samples. Baking of Bouri and Bolti fish flesh highly reduced the total number of bacteria. The total viable counts of all samples were also gradually reduced by frozen storage. The weight of resulted drip from Bolti fish were higher than of Bouri fish. The moisture content of drip decreased as the time of frozen storage increased. The crude protein, crude fat and ash of drip increased as the time of frozen storage increased. The amount of these components were higher in the drip resulted from Bolti than Bouri fish.
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