Effect of Smoking Methods (Hot and Cold) and Refrigeration Storage on the Chemical Composition of Catfish Fillets (Clarias Gariepinus)

El-Lahamy, Adel A; Khalil, Khalil I.; El-Sherif, Shaban A; Mahmud, Awad A

doi:10.4172/2157-7110.1000759

Cited by 2 publications

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“…These moisture content levels gradually reduced during storage, reaching 56.31, 55.15, and 57.54%, respectively, at the end of 90 days. Fish finger moisture contents changed similarly after frozen storage (El-Lahamy et al, 2018).…”

Section: Effect Of Frozen Storage On Chemicalmentioning

confidence: 92%

“…The initial counts of mold and yeast in the different samples of burgers and fingers ranged between 1.04×10 2 to 7.07×10 2 cfu/g sample at zerotime storage and no detection could be found for mold and yeast during storage period of the sand smelt product (Abd-Elsalam, 2013). El-Lahamy et al (2018a) showed that the initial total bacterial count (TBC) for raw (uncooked), fried and grilled Mullet were 3.3, 2.95and 3.04log cfu/g, respectively. Upward trends were shown until the end of four month of frozen storage of raw sample to be 4.06, 3.71and 3.86log10 cfu /g, and then the downward was taken place until the end of storage period to reach 3.92, 3.11and 3.34cfu for raw, fried and grilled mullet respectively.…”

Section: Microbiological Aspectsmentioning

confidence: 99%

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Effect of frozen storage on fish quality and fishery products: A Review

Ellahamy

2024

Mediterranean Aquaculture Journal

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One of the most significant problems for the food preservation industry is maintaining the quality of food products for an extended period. Fish and fishery products are highly perishable foods that degrade easily during harvesting and processing as a result to a combination of chemical, physical, and microbiological changes. The current study focuses on the changes in the chemical composition, nutritional value freshness indicators, quality features, microbiological safety, and sensory evaluation of fish and fishery products as affected by freezing storage periods. Therefore, this study aims to give a combined overview of the changes that occur to different types of fish and their various products during the process of preservation by freezing, so that it is a collected source for all these changes in one place, in order to facilitate the process of comparing the changes that occur during the freezing process between different types of fish and their products.

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Section: Effect Of Frozen Storage On Chemicalmentioning

confidence: 92%

Section: Microbiological Aspectsmentioning

confidence: 99%