Nutritional and Organoleptic Changes of Grass Carp (Ctenopharyngodon idella, Valenciennes, 1844) Meat upon Smoking and Thermal Processing

Nair, V.R.; Dona, P.; George, Sajan; Kumar, Lakshmi R.G.

doi:10.20546/ijcmas.2018.708.450

Cited by 1 publication

(1 citation statement)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The result is a broad range of new seafood products entering the market place (Nunoo et al, (2019) Cyprinid species (common, bighead in addition to grass carp) are generality usually bred in aquaculture. The existence of intermuscular bones and customer attention of muddy characteristics are the vital basis for the lower favorable of the fish Muddy characteristic because of the geosmin complex synthesised through blue-green algae other than actinomycetes (Nair et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Processing and Evaluation of Hot Smoked Fillets with Moringa from Grass Carp Fish (Ctenopharyngodon idella)

Abou-Tor

Abouel-Yazeed

2019

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

At current there a limited manufacturing use of this species of grass carp, in addition, its local fresh consumption is limited. The present paper reports the method of preparation of hot smoked fillets from grass carp fish (Ctenopharyngodon idella) and its customer acceptability. Weight composition, proximate analysis as well as weight loss through different operation are presented. Influence of smoking in physicochemical criteria were investigated. The proximate analysis of the muscle showed that it has protein 16.3% and 02.5 % crude fat. Protein in addition to fat content increased after smoking. Moreover, physicochemical criteria of raw grass carp fish fillets were as follows, pH value (06.5) also, TVBN (04.3 mg/100g) while TBA (0.42 mg MDA/kg), respectively. After smoking, all values increment except pH value reduce. However, weight loss (%) in brining, with M. Oleifera marinade 5 % (w/v) was lower brining salt only. Taste panel results display that the treatment of Moringa gave the results of a higher assessment than the treatment with salt only and became acceptable to the consumer, especially with the disappearance of muddy taste besides texture improved also, softens the bones. Therefore, it can be produce diversified products from low-cost fish, for export and local market having appealing characteristics to gain popularity.

show abstract

Section: Introductionmentioning

confidence: 99%