Open AccessQuality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage
Author(s) -
H. E. Abdel-Mobdy,
Hussein Abdel Aal,
S. L. Souzan,
A. G. Nassar
Publication year - 2021
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2021/v20i830332
Subject(s) - catfish , clarias gariepinus , food science , lemon juice , fish <actinopterygii> , pickling , chemistry , biology , fishery , sugar
Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The moisture content of the pickle products ranged from 67.32 to 67.58% (Treatment 1 = with vinegar), 66.60 to 67.03% (Treatment 2= with tomato juice ), and 67.18 to 67.55 % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents of pickle with vinegar, tomato juice and lemon juice were ranged from (16.91-16.38 and 13.46-13.78), (18.01-17.68 and 13.46-13.85) and (16.72-16.43 and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.