Research on Effect of Natural Additives on the Quality Attributes of Cultivated Common Carp Fillets during Frozen Storage

Research on Effect of Natural Additives on the Quality Attributes of Cultivated Common Carp Fillets during Frozen Storage

Mahmoud Mahrous M. Abbas*, Sabry M. Shehata1, Abdelrahman S. Talab¹ and Mohamed H

1- Fisheries Division – Fish Processing and Technology Lab (NIOF)

Journal of Fisheries Sciences, 15(2): 007-0017 (2021)

www.fisheriessciences.com

(Not Indexed in Scopus)

Abstract:

Effect of natural additives on the quality attributes of cultivated common carp fillets during frozen storage were evaluated. The analysis of chemical composition; moisture, crude protein, carbohydrates, calories values and physicochemical properties; pH, total volatile basic nitrogen (TVB-N) and Thiobarbituric Acid (TBA) value were carried out during frozen storage at -18°C for 180 days. Results revealed that, moisture, crud protein and ash contents decreased with the increasing storage periods and increased in all samples treated with natural additives. Crude fat increased with the increasing storage periods and increased in all samples treated with natural additives. Carbohydrate contents and calories values increased with the increasing storage periods and decreased in all samples treated with natural additives during the different storage periods. However, pH value, thiobarbituric acid and total volatile base-nitrogen values increased with the increasing storage periods and decreased in all samples treated with natural additives than in the control ones, during the different storage periods. The natural additives such as essential oil (black seed, grape seed and jojoba oils) and chitosan enhancement the chemical compositions and physicochemical quality of common carp fillets during frozen storage.

Keywords: Natural additives; Essential oil; Black seed; Grape seed jojoba; Chitosan; Common carp; Frozen storage

Corresponding author e-mail: [email protected]