SHEHATA, M., ABU-EL-MATTI, S., IBRAHIM, A., SALAMA, M. (2004). EFFECT OF STORAGE ON THE CHEMICAL COMPOSITION AND BACTERIOLOGICAL STATUS OF CANNED COMMON CARP. Egyptian Journal of Agricultural Research, 82(4), 1917-1933. doi: 10.21608/ejar.2004.275800
MOHAMED I. SHEHATA; SAMY M. ABU-EL-MATTI; ATEF E. IBRAHIM; MOHAMED I. SALAMA. "EFFECT OF STORAGE ON THE CHEMICAL COMPOSITION AND BACTERIOLOGICAL STATUS OF CANNED COMMON CARP". Egyptian Journal of Agricultural Research, 82, 4, 2004, 1917-1933. doi: 10.21608/ejar.2004.275800
SHEHATA, M., ABU-EL-MATTI, S., IBRAHIM, A., SALAMA, M. (2004). 'EFFECT OF STORAGE ON THE CHEMICAL COMPOSITION AND BACTERIOLOGICAL STATUS OF CANNED COMMON CARP', Egyptian Journal of Agricultural Research, 82(4), pp. 1917-1933. doi: 10.21608/ejar.2004.275800
SHEHATA, M., ABU-EL-MATTI, S., IBRAHIM, A., SALAMA, M. EFFECT OF STORAGE ON THE CHEMICAL COMPOSITION AND BACTERIOLOGICAL STATUS OF CANNED COMMON CARP. Egyptian Journal of Agricultural Research, 2004; 82(4): 1917-1933. doi: 10.21608/ejar.2004.275800
EFFECT OF STORAGE ON THE CHEMICAL COMPOSITION AND BACTERIOLOGICAL STATUS OF CANNED COMMON CARP
1Faculty of Agriculture, Zagazig University, Zagazig, Egypt
2Central Laboratory for Aquaculture Research, Abbassa, Agricultural Research Center, Ministry of Agriculture, Giza, Egypt
Abstract
Canning is one of the old methods for processing and preserving of the food. The canning process depending on using the high temperature which leads to destroy the most microorganisms found in the cans. Then:fore, this research was designed to investigate the effect of canning in different oils such as: olive oil, cotton seed oil and mixture of oils (1:1 v/v) with different packing solutions, such as nisin, lemon juice and salt solution and sterilized at 110°C for 55 min and 121°C for 40 min then, stored at room temp for 6 months. Different treatments were subjected to chemical and microbiological examination during subsequent storage. Collected data were statistically analyzed throughout whole investigation period. The obtained results revealed that, moisture, protein, fat contents were decreased, while, the results indicated a remarkable increase in ash content in all canned samples during storage period for 6 months at room temperature. The obtained results indicted an increase in total bacterial count of canned common carp fish samples. Based on the forgoing results, it could be concluded that: common carp fish can be canned by using lemon juice solution at pH 4 as a natural material and as a packing solution In canned fish in order to reduce time of heat processing without consequent spoilage during storage.
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