Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage
H. E. Abdel-Mobdy *
Department of Food Science and Technology, Faculty of Agriculture, Al -AZhar University, Assiut, Egypt.
H. A. Abdel - Aal
Department of Food Science, Faculty of Agriculture, Minia University, Egypt.
S. L. Souzan
Department of Food Science, Faculty of Agriculture, Minia University, Egypt.
A. G. Nassar
Department of Food Science and Technology, Faculty of Agriculture, Al -AZhar University, Assiut, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The moisture content of the pickle products ranged from 67.32 to 67.58% (Treatment 1 = with vinegar), 66.60 to 67.03% (Treatment 2= with tomato juice ), and 67.18 to 67.55 % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents of pickle with vinegar, tomato juice and lemon juice were ranged from (16.91-16.38 and 13.46-13.78), (18.01-17.68 and 13.46-13.85) and (16.72-16.43 and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.
Keywords: Cattfish, pickling, proximate composition, storage