Relationship between frozen pre-storage period of raw tilapia and mullet fish and quality criteria of its cooked products

Relationship between frozen pre-storage period of raw tilapia
and mullet fish and quality criteria of its cooked products
S. A. El-Sherif, S. M. aIbrahim* and Mohamed Abou-Taleb
National Institute of Oceanography and Fisheries, Fish processing technology Laboratory, Cairo, Egypt.
EJAR
*Corresponding Author: E. Mail: [email protected]
Received 13th January 2010, Accepted 27th February 2010
Abstract
This investigation was carried out to study the effect of frozen pre-storage for 60, 120 and 180 days at -18ºC
and cooking methods (frying, grilling and boiling) on biochemical analysis, physical properties, sensory attributes as
well as microbiological aspects of tilapia fish (Oreochromis niloticus) and mullet fish (Mugil cephalus) commonly
consumed in Egypt. Total volatile bases nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid
(TBA), pH value and cooking loss (%) were increased with increasing frozen storage period. Upward trends were
shown of total viable count (TVC) for tilapia and mullet fish until the end of second month of frozen storage to 5.75
and 4.32 (log10 cfu per g) then the downward was taken place until the end of storage period to 2.95 and 2.65,
respectively. Furthermore, the highest scores of sensory evaluation had been given for fried samples in tilapia fish
and for grilled samples in mullet fish than other cooked samples. A significant decrease in sensory scores was
attributed to increase in frozen storage period.
Keywords: Tilapia, Mullet, Frozen storage, Cooking, Quality criteria.