EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES

Abstract

The aim of this study was to investigate the effect of precooking process on chemical, microbiological and sensory changes of fish cake made from Tuna-like fish (Scombromorous sp.) as well as to improve characteristics and economic value of final product. Results indicated that after precooking, moisture and ash contents were slightly decreased. Ether extract and carbohydrate were not affected by the process. Protein content was slightly increased. Mixing samples with 15% wheat flour increased ash and carbohydrate contents. Moreover, frying increased the ether extract and carbohydrate contents while, protein and ash contents were decreased. All samples were rich in iron and suitable for adults. Furthermore, after frying, precooking process decreased mineral content (Zn, K and P), on the same time leaching of Na and Ca was relatively low. Precooked process and mixing the samples with 15% wheat flour increase Ca/P ratio but frying decreased it. The calculated K/Na ratio was decreased after precooking but it was slightly decreased after frying. Total soluble salts decreased slightly as a result of precooking and frying processes. Lysine and glutamic acids were the highest indispensable and dispensable amino acids of fish cake, respectively. However, precooking decreased the levels of amino acids content. Adding 15% of wheat flour decreases the amino acids content of fish cakes, frying causes more reducing of amino acids levels. Molds and yeast were detected only in fresh cake, and microbial contamination were in permissible range, however precooking process reduce its microbial contamination. Precooking process was accepted organolepticly and had more acceptability than rate of non-precooked fish. On the other hand, precooking reduce the period time of cake frying process. Therefore, the present study recommended to use of precooking process in large scale also since use of wheat flour will reduce the cost of final product.

Impact of Edible Coatings on Chemical Composition, Quality Criteria and Sensory Properties of Some Common Carp Fish Products

“…Moreover, microbiological load of TPC and PBC of raw coated nuggets with wheat flour, bread crumb and vegetar were 4.54, 4.94 and 4.86 log 10 cfu/g and 5.55, 5.38 and 5.12 log 10 cfu/g; respectively, while in fried products were decreased to 4.30, 4.65 and 4.41 log 10 cfu/g; respectively. This depression in TPC in fried products is due to deep frying process (Khanipour et al, 2014;Ammar and Korish 2009). These results are in agreement with those reported by Kilinc et al (2006).…”

“…PBC were 5.87, 5.66 and 5.85 log10 cfu/g in raw coated fillets with wheat flour, bread crumb and vegetar; respectively. Decrease in TPC of fried coated fillets with edible coatings is due to deep frying (Ammar and Korish, 2009 ;Khanipour et al, 2014). These results are in agreement with findings of Kilinc et al (2006).…”

“…TPC values reduced in fried coated cakes to reach 3.83, 3.47 and 3.69 log10 cfu/g; respectively. This depression in TPC in fried products is due to deep frying process (Ammar and Korish, 2009;Khanipour et al, 2014). The results are in agreement with the findings of Ebeed et al (2011) who reported that total plate count in raw catfish burger for Elqanater and Elmanzala was 3.74 log10 cfu/g and 3.92 log10 cfu/g and then reduced to 3.58 log10 cfu/g and 3.72 log10 cfu/g in fried catfish burger for Elqanater and Elmanzala.…”