Maturation of canned fish in aromatized oil [Egypt]

Bolti fish of Naser's lake (Tilapia nilotica) was canned in cotten seeds oil aromatized with a laboratory smoke concentrate and stored for maturation. During 6 months storage at room temperature (18-28 C). Analysis was carried out monthly to find out the best index of complete maturation. At th...

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Bibliographic Details
Published inZagazig Journal of Agricultural Research (Egypt) Vol. 9; no. 2
Main Authors Ghoneim, S.I. (Zagazig Univ. (Egypt). faculty of Agriculture), Dessouki, T.M, El-Dashlouty, A.A
Format Publication
LanguageEnglish
Published 01.12.1982
Subjects
ACEITES ESENCIALES
ALMACENAMIENTO
CALIDAD
EGIPTO
EGYPTE
HUILE ESSENTIELLE
PROCESAMIENTO
PRODUCTOS DERIVADOS DEL PESCADO
PRODUCTOS ENLATADOS
PRODUIT A BASE DE POISSON
PRODUIT EN CONSERVE
QUALITE
STOCKAGE
TRAITEMENT
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Summary:Bolti fish of Naser's lake (Tilapia nilotica) was canned in cotten seeds oil aromatized with a laboratory smoke concentrate and stored for maturation. During 6 months storage at room temperature (18-28 C). Analysis was carried out monthly to find out the best index of complete maturation. At the time of storage increased the improvement of taste, aroma and tenderness increased to by 37.10 39.66 and 14.67% when compared with 1 month storage. The changes in phenols and carbonyl compounds of the fish and aromatized oil could not be used as indices for the maturation of the canned product.
Bibliography:Q02
Q04
9001069
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