ABD-EL-HAKIM, N., IBRAHIM, A., SHAKER, I. (2001). EVALUATION OF THE PROTEIN QUALITY OF FROZEN COMMON CARP (CYPRINUS CARPIO L.). Egyptian Journal of Agricultural Research, 79(4), 1657-1667. doi: 10.21608/ejar.2001.321340
NABIL F. ABD-EL-HAKIM; ATEF E. IBRAHIM; IBRAHIM M. A. SHAKER. "EVALUATION OF THE PROTEIN QUALITY OF FROZEN COMMON CARP (CYPRINUS CARPIO L.)". Egyptian Journal of Agricultural Research, 79, 4, 2001, 1657-1667. doi: 10.21608/ejar.2001.321340
ABD-EL-HAKIM, N., IBRAHIM, A., SHAKER, I. (2001). 'EVALUATION OF THE PROTEIN QUALITY OF FROZEN COMMON CARP (CYPRINUS CARPIO L.)', Egyptian Journal of Agricultural Research, 79(4), pp. 1657-1667. doi: 10.21608/ejar.2001.321340
ABD-EL-HAKIM, N., IBRAHIM, A., SHAKER, I. EVALUATION OF THE PROTEIN QUALITY OF FROZEN COMMON CARP (CYPRINUS CARPIO L.). Egyptian Journal of Agricultural Research, 2001; 79(4): 1657-1667. doi: 10.21608/ejar.2001.321340
EVALUATION OF THE PROTEIN QUALITY OF FROZEN COMMON CARP (CYPRINUS CARPIO L.)
1Faculty of Agriculture, El-Azher University, Cairo, Egypt
2Central laboratory for Aquaculture Research, Abbassa, Agricultural Research Centre, Ministry of Agriculture, Dokki, Giza, Egypt
Abstract
Common carp fillets and minced samples were periodically withdrawn and analyzed for water hading capacity WHC, Foaming capacity FC, Emulsification capacity EC, Total soluble protein TSP, Soluble protein nitrogen SPN and Soluble non protein nitrogen SNPN as quality criteria for common carp Cyprinus carpio L. Fillets and machine minced flesh blocks packaged in ice-glaze film or polyethylene bags were evaluated over a 6-months period during storage at —20°C. Results showed that WHC, FC and EC gradually decreased in all treatments, also, TSN, SPN and SNPN showed slowly decrease in all samples during storage period. Fillets blocks were much more stable than minced blocks, especially, those which were packaged in ice-glaze film compared with those packaged in polyethylene bags.
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