Журнал пищевой промышленности и технологий

Абстрактный

Influence of Essential Oils and Frozen Storage on Quality Parameters of Catfish (Clarias gariepinus) Burgers and Fingers

Mohamed S Saleem, Shaban A El-Sherif, Ashraf M Sharaf, Kamel S. Abo-Zeid

To increase the utilization of catfish (Clarias gariepinus) obtained from Wadi El Rayan Lake, Fayoum Governorate, Egypt that not preferred by consumers on their fresh status, ready to eat fish burgers and fingers were prepared with using essential oils (EOs); (0.5%) thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) individually as antioxidant and antimicrobial agents and enhancement the sensory quality attributes of raw catfish burgers and fingers products. Catfish burgers and fingers treated with tested essential oils and untreated (control sample) were packed in polyethylene bags and stored as raw products in a deep freezer at -18°C for three months. The analysis of physicochemical properties; pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and Thiobarbituric Acid (TBA) value and Microbiological aspects; Total Bacterial Count (TBC) and yeast and mould (YM) counts were carried out on treated and untreated raw fish products at zero time and periodically every 15 days during storage period. The obtained results showed that all investigated analysis parameters; pH, TVB-N, TMA-N, TBA value, TBC and YM counts were gradually increased during storage period in all raw catfish burgers and fingers products by different ratios depending on the kind of tested essential oil, the increases of these parameters were significantly higher (p<0.05) in the control sample than samples treatment with EOs. The investigated essential oils caused a significant (p<0.05) improve the quality of fish products through retarded the spoilage and enhancement the physicochemical, microbiological and sensory quality attributes for raw fish burgers and fingers during frozen storage, as compared to the control sample. In conclusion, the addition of essential oils showed a positive effect on the product quality and shelf-life as antioxidant and antimicrobial; so, catfish products are of high quality and high acceptance even after the storage period is over.