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

Abstract

Biochemical assay, microbial load determination, and sensory evaluation of Egyptian Catfish fillets were examined during frozen storage at -18 ºC up to 12 months. The initial chemical composition of Catfish fillet was moisture 73.01%, protein 80.96%, Crude oil 09.52%, crude ash 7.30%, and total carbohydrate 2.11%. The frozen storage process showed a significant effect on the chemical composition of studied Catfish fillets. pH and WHC values were decreased significantly whereas the TVBN and TBA values significantly increased in Catfish fillets with prolong of storage period. The microbial activities decreased during frozen storage. The total bacterial counts were 4.10, 2.11 and 2.71 (cfu×10 3 /g) in the zero, 6 and 12 months for frozen Catfish fillets, respectively. All sensory characteristics except taste and overall acceptability were significantly decreased at the end of the storage period. This study is highly significant to fulfil the consumer issue concerning the time it takes to preserve Catfish fillets without damaging public health in domestic freezers.

Quality Properties of African Catfish (Clarias gariepinus) Meat as Affected by its Color

“…According to the (EOS, 1991), 30 mg/100g sample is the allowed upper limit of TVB-N and 10 mg/100g sample is the allowed upper limit of TMA. The above mentioned results are in agreement with those obtained by Hamad, (2021), who reported that TVBN and TMAN in raw catfish fillets (Clarias gariepinus) were 13.40 and 1.02 mg/100g and (Mahmoud et al (2021) showed that, frozen catfish fillet during the storage period up to 12 months, the TVB-N value increase Quality Properties of African Catfish (Clarias Gariepinus)… from 22.02 to 24.27 mg/100g. Moreover, Mohamed (2016) showed that, the total volatile basis nitrogen (TVB.N) and trimethylamine (TMA) value for fresh Catfish were 6.55 and 3.696 mg/100g; respectively.…”

“…This is an extensive characteristic for many reasons: From the point of economical view, weight reduction due to water loss is of very importance (Olsson et al, 2003), The accumulation of discharge is unattractive to consumers and loss of water is negatively affected the muscle texture (Abd El-latif, 2021). The obtained results agreement comparatively with that of Paleckaitis et al (2018); Abd-Elfttah (2021) and Mahmoud et al (2021) for catfish fillet. According to data in Table ( 6), the TBA value in both black and gray catfish fillet was 0.85 mg malonaldehyde / kg, while it was 0.80 mg malonaldehyde / kg gray color catfish fillet and that reflect the relatively high fat content in black catfish meat.…”

“…Moreover, there were no significant differences for both ash and carbohydrate content between the two colors studied catfish as shown in Table (2). Similar results were reported by Yelouassi et al (2018); Mahboob et al (2019); Abiodun et al (2021); (Mahmoud et al (2021); Hamad (2021), Mostafa et al (2023) and Zaghloola et al (2023) on catfish fillet composition. Moreover, the main components of fish meat are water (66-81%), protein (16-21%), carbohydrates (<0.5%), lipids (0.2-25%), and ash (1.2-1.5%) in wet weight basis as reported by FAO (1999).…”

“…Since the pH value is not enough index used alone to determine the quality of fish, it can be used as a guideline to control the quality of fish when joined with other quality parameters (Ozogul et al, 2011). Similar results were reported by Mahboob et al (2019); Abd-Elfttah ( 2021) and (Mahmoud et al (2021) for catfish fillet. The obtained results indicated that WHC of gray catfish meat was 71.18% while it was only 70.81% in black catfish meat and that may be due to the relatively high content of protein as indicated in Table (2).…”

“…Microbial activity is generally responsible for the deterioration of fish, total bacterial count is used as an acceptability index for fish fillets and its products due to the impact of bacteria on fish spoilage (Mahmoud et al, 2021).…”