Journal of Food Processing & Technology

Fish Processing Technology Laboratory, National Institute of Oceanography and Fisheries, Cairo, Egypt

Biography

Fish Processing Technology Laboratory, National Institute of Oceanography and Fisheries, Cairo, Egypt Influence of Essential Oils and Frozen Storage on Quality Parameters of Catfish (Clarias gariepinus) Burgers and Fingers

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• Research   
  Influence of Essential Oils and Frozen Storage on Quality Parameters of Catfish (Clarias gariepinus) Burgers and Fingers
  Author(s): Mohamed S Saleem, Shaban A El-Sherif*, Ashraf M Sharaf and Kamel S Abo-Zeid
  
  To increase the utilization of catfish (Clarias gariepinus) obtained from Wadi El Rayan Lake, Fayoum Governorate, Egypt that not preferred by consumers on their fresh status, ready to eat fish burgers and fingers were prepared with using essential oils (EOs); (0.5%) thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) individually as antioxidant and antimicrobial agents and enhancement the sensory quality attributes of raw catfish burgers and fingers products. Catfish burgers and fingers treated with tested essential oils and untreated (control sample) were packed in polyethylene bags and stored as raw products in a deep freezer at -18°C for three months. The analysis of physicochemical properties; pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and Thiobarbituric Acid (TBA) value and Microbiological aspects; Total Bac.. View more»
  

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