ABDEL AZIZ, H. (2013). USING THE CUTTLEFISH (SEPIA OFFICINALIS L.) FLESH IN PROCESSING OF NEW PRODUCTSHANAA. Egyptian Journal of Agricultural Research, 91(1), 259-269. doi: 10.21608/ejar.2013.161611
HANAA A. ABDEL AZIZ. "USING THE CUTTLEFISH (SEPIA OFFICINALIS L.) FLESH IN PROCESSING OF NEW PRODUCTSHANAA". Egyptian Journal of Agricultural Research, 91, 1, 2013, 259-269. doi: 10.21608/ejar.2013.161611
ABDEL AZIZ, H. (2013). 'USING THE CUTTLEFISH (SEPIA OFFICINALIS L.) FLESH IN PROCESSING OF NEW PRODUCTSHANAA', Egyptian Journal of Agricultural Research, 91(1), pp. 259-269. doi: 10.21608/ejar.2013.161611
ABDEL AZIZ, H. USING THE CUTTLEFISH (SEPIA OFFICINALIS L.) FLESH IN PROCESSING OF NEW PRODUCTSHANAA. Egyptian Journal of Agricultural Research, 2013; 91(1): 259-269. doi: 10.21608/ejar.2013.161611
USING THE CUTTLEFISH (SEPIA OFFICINALIS L.) FLESH IN PROCESSING OF NEW PRODUCTSHANAA
Meat and Fish Technology Research Department, Food Technology Research Institute, ARC, Giza, Egypt
Abstract
The common cuttlefish (Sepia officinalis L.) is known as one of the economically important species in the class cephalopods and the latter are one of the seafoods species. Seafoods are considered an excellent source of high quality protein which is rich in essential amino acids required for human. The cuttlefish is rejected by many people may be because of its unaccepted appearance, this could be easily overcomed by processing. Rejection continues although that the edible cuttlefish flesh has numerous benefits. Therefore, in this work the cuttlefish flesh is used in processing of new products. Four samples of nuggets processed from 100 % cuttlefish flesh (N1), 75 % cuttlefish flesh with 25 % chicken breast meat (N2), 50 % cuttlefish flesh with 50 % chicken breast meat (N3) and 100 % chicken breast meat (N4). Sensory evaluation was carried out for fried nuggets; From obtained it was observed that all samples had high grades of panelists, but the (N2) sample was more preferred, whereas, this sample had the highest scores for all sensory properties except the texture, the (N1) sample had the highest score of it. Also (N1) sample was preferred than (N3) sample and the lowest sensory properties scores were for (N4) sample. Then chemical composition, texture profile analysis (firmness, cohesiveness, gumminess, chewiness, springiness and resilience), and physical and chemical properties were determined for all nuggets. From results it was noticed that the nuggets containing cuttlefish flesh were good source for protein and minerals, morefore, they had lower fat content. Also the nuggets cuttlefish flesh improved the plasticity and texture profiles and decreased the cooking loss, total volatile nitrogen (TVN) content and thiobarbituric acid (TBA) values. Of nuggets Therefore, the nuggets processed from cuttlefish flesh were very good in sensory, physical and chemical properties, besides they had high contents of protein and minerals and low fat.
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