1
Food Technology Research institute, Agricultural Research Centre, Giza, Egypt.
2
National Centre for Radiation Research and Technology, Atomic Energy Authority, Cairo, Egypt
10.21608/ejar.1993.466160
Abstract
Gamma irradiation with 5 KGY was suggested to increase the stability of ready to eat fish products during stargae . Bob Fish was prepared by frying, roasting after bran coating, roasting on spit using charcoal or cold smking. Irradiation caused negligible changes in the organoleptic properties, and increased the shelf life at 4 °C, from 7 to 20 days, from 12 to 15 days , from 12 to 52 days and from 2 to 6 months for fried , spit roasted, bran coated then roasted and cold smoked samples respectively. Spoilage occurred when values of T. V. N., T. M. A., A. N. and T. B. A. were 25.00 - 33.46 mg/100 g, 5.82 -8.46 mg/100, 308386 mg /100 g and 1.01 -1.37, respectively.
DARWEISH, B. M., & SHAMS EL-DIN, N. M. M. (1993). CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION. Egyptian Journal of Agricultural Research, 71(3), 777-786. doi: 10.21608/ejar.1993.466160
MLA
BADWY M. DARWEISH; NARIMAN M. M. SHAMS EL-DIN. "CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION", Egyptian Journal of Agricultural Research, 71, 3, 1993, 777-786. doi: 10.21608/ejar.1993.466160
HARVARD
DARWEISH, B. M., SHAMS EL-DIN, N. M. M. (1993). 'CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION', Egyptian Journal of Agricultural Research, 71(3), pp. 777-786. doi: 10.21608/ejar.1993.466160
VANCOUVER
DARWEISH, B. M., SHAMS EL-DIN, N. M. M. CHEMICAL COMPOSTITION AND STORAGE STABILITY OF BOLTI FISH AS INFLUNCED BY COOKING, SMOKING AND IRRADIATION. Egyptian Journal of Agricultural Research, 1993; 71(3): 777-786. doi: 10.21608/ejar.1993.466160
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