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Chemical and Technological Studies on Improving Catfish Meat and Products Quality
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Abstract: 1. Catfish meat had high nutritional values, good safety quality in the two studied colors catfish, but may be need pre-treatments to improve its sensory quality. 2. The used pre-treatments (steaming, soaking and immersion) improved physicochemical properties, color values, microbial evaluation as well as sensory evaluation of catfish fillets with some superior to gray catfish fillets. 3. Incorporation of chickpea flour seemed to be good choose for prepared catfish burger. 4. using of 0.15% thyme or rosemary essential oils in the preparation of catfish finger improved nutritional quality as well as increasing the shelf life of the products. 5. It’s necessary to use natural colorant such as beetroot or tomato paste powders than artificial dyes, which can make the product healthier. 6. The high acceptability of the prepared catfish sausage by using beetroot or tomato paste powders by consumers encourages manufactures of such product from catfish meat. 7. Catfish fillet constituted from 47.41 to 48.15 % of total body weight and could be successfully used for preparing high acceptable fish products such as catfish burger, catfish finger and catfish sausage. 8. Although, there are some changes in the chemical composition, chemical quality indicators, microbial quality and nutritional value, but these changes are minor during the frozen storage for catfish products.
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| Publication year |
2024
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| Publication Type |
PhD Thesis
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