3.2. Chemical quality parameters and pH value:- 3.2.1. Chemical quality properties, pH values and total plate count (TPC):-
Total volatile basic -nitrogen (TVB-N), the peroxide value (PV), pH and total plate count (TPC) are good index to determine the freshness and quality of fishes and their products. Data presented in Table (4) show the values of TVB-N, PV, pH and total plate count (TPC) for common carp fish used in the present study. Data showed that TVB-N and PV contents of common carp fish were 14.91 mg /100g and 1.81 meq of O2 /Kg, respectively. Also, pH was 6.29. These values …show more content…
3. Results of pilot study of common carp fish fingers:- Sensory quality attributes included color, odor, texture and overall quality are the most important parameters that affected the consumer acceptability of fish products. A pilot study was performed for trying in order to reach the most acceptable product. Fish fingers made from common carp fish fingers were evaluated for their organoleptic properties to determine the more suitable levels of soybean flour (SF) and pectin (P) that were used as adding materials. From the previous treatment levels were subjected to select the more suitable levels of adding materials soybean flour (SF) and pectin (P) to carryout studies showed that 10% (SF) very acceptable and acceptable. Moreover, added pectin 1% was more effective than the other levels ratio. (highly acceptable, very acceptable).However, these attributes were improved by using 10% (SF) and pectin 1%. The improving effect of (SF) and (P) depended on the level used of these adding materials. It could be concluded that the more suitable levels of (SF) and (P) were 10% % and 1%,
Total volatile basic -nitrogen (TVB-N), the peroxide value (PV), pH and total plate count (TPC) are good index to determine the freshness and quality of fishes and their products. Data presented in Table (4) show the values of TVB-N, PV, pH and total plate count (TPC) for common carp fish used in the present study. Data showed that TVB-N and PV contents of common carp fish were 14.91 mg /100g and 1.81 meq of O2 /Kg, respectively. Also, pH was 6.29. These values …show more content…
3. Results of pilot study of common carp fish fingers:- Sensory quality attributes included color, odor, texture and overall quality are the most important parameters that affected the consumer acceptability of fish products. A pilot study was performed for trying in order to reach the most acceptable product. Fish fingers made from common carp fish fingers were evaluated for their organoleptic properties to determine the more suitable levels of soybean flour (SF) and pectin (P) that were used as adding materials. From the previous treatment levels were subjected to select the more suitable levels of adding materials soybean flour (SF) and pectin (P) to carryout studies showed that 10% (SF) very acceptable and acceptable. Moreover, added pectin 1% was more effective than the other levels ratio. (highly acceptable, very acceptable).However, these attributes were improved by using 10% (SF) and pectin 1%. The improving effect of (SF) and (P) depended on the level used of these adding materials. It could be concluded that the more suitable levels of (SF) and (P) were 10% % and 1%,