THE UTILIZATION OF COMMON CARP (CYPRINUS CARP10) IN THE PRODUCTION OF FISH BURGER, AND CONTROLLING LIPID OXIDATION BY USING SYNTHETIC AND NATURAL ANTIOXIDANTS

Document Type : Original Article

Authors

1 Central Laboratory for Aquaculture, Agricultural Research Centre, Giza, Egypt

2 Food Technology Institute, Agricultural Research Centre, Giza, Egypt

Abstract

Common carp is soft in texture accociated with proteolysis of muscle proteins. It meets many of the criteria desirable for minced fish products. The present work was conducted to throw light on the utiliza­tion of common carp in the production of fish burger, as well as, the control of lipid oxidation followed up by using same synthetic and natural antioxidants such as Tenox 27 an Rosemary extract (in a 0.02% concen­tration as a fat content). Besides, fish burger containing 10% wheat germ was studied. All treated and untreated samples were packaged in polyethylene bags and stored at -20oC for 10 weeks. The reults obtained declared that, fresh fish burgers at zero time, showed low trimethylamine (TMA) in all treatments, then, increased dur­ing frozen storage at -20oC. Results indicated the higher effect of Tenox 27, and Rosemary extract showed an excellet antioxidaant activity simi­lar to the effect of Tenox 27 as the natural antioxidants offering the po­tential advantages of replacing the syntetic. The sample containing Te­nox 27 had lower Thiobarbituric acid (TBA) value at the end of Storage. The colour scores of fish burger decreased with increasing storage peri­od. The untreated samples recorded lower scores han the antioxidant treated ones. Samples containing 10% wheat germ recorded lower scores at al] times of the storage period.

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