Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

Abstract

The imported frozen (Mackerel) Scomber scombrus was evaluated for the changes of its quality during freezing storage at -18ºC for four months and its compliance with the Egyptian standard specifications. It was found that the protein, lipid and ash contents decreased during the storage period. Furthermore, moisture slightly increased during the storage period. The results also indicated that the samples did not exceed the permissible limits of total nitrogen as determined by the Egyptian Organization for Standardization and the quality of production. Microbiological examination showed a significant decrease [P˂0.05] in the total bacterial count between the first and fourth months of storage. Staphylococcus spp. was detected in the first and the second months of surface examination, being 104.70 cfu×10 3 /g and 2.74 cfu×10 3 /g, respectively. In addition, Salmonella was detected in the first month of surface examination. E. coli and Clostridium were absent in all examined samples. Fourteen different bacterial isolates were isolated from all samples. Twelve isolates were isolated from staph 110 medium and two isolates were found on the SS agar medium. Twelve isolates were coccoid shaped bacteria and 2 isolates were spore forming long rods. All isolates were gram positive. Two isolates were spore forming and twelve isolates were non-spore forming. Six isolates were considered as Staphylococcus sp. and another six isolates were considered as Micrococcus sp. the last two isolates were considered as Bacillus sp.

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

“…In this study, the pH values of the HMR product ranged from 5.97 ± 0.07 to 6.07 ± 0.03 within 90 days of frozen storage, comparable to the pH values of fresh fish, which varies from 5.5 to 6.6 [39]. The pH values were consistent with the findings reported by El-Dengawy et al [40], in which frozen mackerel increased their pH values from 5.96-6.20 after 4 months of storage. Lipid oxidation of the HMR products was detected using TBARS analysis.…”

Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage تقييم جودة فيليه سمک القراميط المصرى (Clarias gariepinus) اثناء التخزين المجمد

“…This indicates that frozen storage (-18°C) period up to 12 months stands behind spoilage of fish and protein degradation. The rise in TVN during frozen storage was a result of microbial action on non-protein and protein nitrogenous compounds (Viji et al, 2015;El-Dengawy et al, 2017).…”

Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes تأثير ثلاث تقنيات للطهي على خصائص جودة برجرسمک البلطي النيلي(Oreochromis niloticus)

“…The decrease in the level of TBARS in fish burgers affected by cooking techniques can be caused by the interaction between malonaldehyde and protein breakdown products to produce tertiary compounds (Hernandez-Herrero et al, 1999). According to Taskaya et al, (2003); Tokur et al, (2004); Mahmoudzadeh et al, (2010);Vanitha et al, (2015);and El-Dengawy et al, (2017) who observed the similar pattern of data on fish burgers, these findings are consistent.…”