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ABD-EL-RAHMAN, A. (2002). CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE. Egyptian Journal of Agricultural Research, 80(4), 1925-1936. doi: 10.21608/ejar.2002.316886
ATEF E. I. ABD-EL-RAHMAN. "CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE". Egyptian Journal of Agricultural Research, 80, 4, 2002, 1925-1936. doi: 10.21608/ejar.2002.316886
ABD-EL-RAHMAN, A. (2002). 'CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE', Egyptian Journal of Agricultural Research, 80(4), pp. 1925-1936. doi: 10.21608/ejar.2002.316886
ABD-EL-RAHMAN, A. CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE. Egyptian Journal of Agricultural Research, 2002; 80(4): 1925-1936. doi: 10.21608/ejar.2002.316886

CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE

Article 31, Volume 80, Issue 4, December 2002, Page 1925-1936  XML PDF (3.46 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2002.316886
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Author
ATEF E. I. ABD-EL-RAHMAN
Central Laboratory for Aquaculture Research, Abbassa, Agricultural Research Centre, Ministry of Agriculture, Dokki, Giza, Egypt
Abstract
The comparative quality and frozen stability (-20°) of common carp (Cyprinus carpi° L.) Fillet and machine minced flesh blocks pack­aged in ice-glaze film or polyethylene bags were evaluated over a 6-months period. Results showed that, the chemical indices of freshness and the bacterial count (TBC and PsBC) showed slightly in­creasing trends in all treatments, but fillets blocks were had much more stability than minced block, specially those which were packaged in ice-glaze film compared with those packaged in polyethylene bags. This cor­responded to the slightly decrease in sensory evaluation for all samples, while fillet blocks were much more desirable than minced blocks, special­ly, those fillet blocks packaged in ice-glaze film.
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