Log In
Home/Journal of Aquatic Science and Fish Resources (ASFR)/Article Record
Peer-Reviewed Article August 31, 2020

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Are you an author of this work?Link to your sovereign AfriScholar profile
Published in: Journal of Aquatic Science and Fish Resources (ASFR)
Publisher: Suez University, Faculty of Fish Resources, in cooperation with the Egyptian academy of Scientific Research and technology and the Egyptian Knowledge Bank • Egypt • 2682-4086 • 2682-4108
DOI: https://doi.org/10.21608/asfr.2020.40693.1004

Abstract

Pretreatments, filling solutions and storage conditions of canned fish could cause many changes might effect in the acceptability and quality of the product. Therefore, the objective of the current research was to evaluate the effect of smoking pretreatment with filling oil or ketchup on some chemically, microbiologically and organoleptic properties of processed canned mackerel. The results revealed that all canned mackerel samples increased crude protein contents to range from 55.67 to 56.45% (DW) and decreased lipid contents to range from 27.45 to 27.93, in compared with raw frozen mackerel. Smoking pretreatment with filling oil (Sm-O) or ketchup (Sm-K) caused slightly increase in the total volatile basic nitrogen values (TVB-N) which reached to

Download Full Text PDFView at PublisherCrossref RecordCrossref XML

Verified Citation Velocity

Recorded scholarly citations in African and international peer-reviewed literature

5
Total Citations

Citations are continuously tracked and harvested across continental OJS endpoints and OpenAlex feeds.