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Changes in the Nutritional Value of the Smoked Grass Carp Fillets During Refrigerator Storage Sabry M. Shehata , Mohamed H

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Changes in the Nutritional Value of the Smoked Grass Carp Fillets During Refrigerator Storage Sabry M. Shehata , Mohamed H African J. Biol. Sci., 14 (1): 109-120 (2018) ISSN 1687-4870 e- ISSN 2314-5501 (online) www.aasd.byethost13.com E.mail: [email protected] Changes in the nutritional value of the smoked grass carp fillets during refrigerator storage Sabry M. Shehata1, Mohamed H. Ghanem1, Abdelrahman S. Talab 2 and Mahmoud M. Abbas1 1- Marine Biology branch, Zoology Depart., Faculty of Science, Al-Azhar Univ., Cairo, Egypt 2- National Institute of Oceanography and Fisheries ABSTRACT The aim of this study is to investigate the changes in the nutritional value of the smoked grass carp fillets during refrigerator storage for 35 days. Samples of Fresh grass carp fish (Ctenopharyngodon idella) were brought from aquaculture at Kafer El-Shikh Government, Egypt. The proximate composition and physicochemical assessments of the fresh and smoked fish were analyzed, after preparation (zero time), 10, 20, 30 and 40 days of storage. The results indicated significant differences (p<0.05) in the proximate composition and physicochemical assessments of the smoked and fresh samples. The nutritional value , except moisture, in the smoked carp fillets decreased with increasing storage time. However, the physicochemical quality aspects in the smoked grass carp during refrigerator storage increased with increasing storage time and decreased with increasing salt concentration during different storage time. Key words: Grass carp fillets, hot smoking, chemical composition, refrigerator storage. INTRODUCTION Smoking is one of the oldest food Fish has a high nutritional value for preserving methods, with certain humans. It is mainly composed of water temperature and humidity; smoke sourced ranging from 60 to 80%, proteins with noble from plant material is applied to food. biological value from 15 to 23 %, rich in Smoking not only increases resistance of precious mineral and salts such as food but changes appearance, taste and potassium, phosphor, iron and vitamins A smell of foods. Various pre-treatments prior and C. In addition, the quantity and the to smoking such as salting and drying and/or composition of fats present differs the fish after treatments e.g., cooking, marinating are from other food (Sanfilippo et al.,2011). applied in the industry. However, smoking is Fish is important food in countries with long not an absolute preserving method. For this coastlines and extensive inland water reason, the quality of raw material, the resources. In 2000, food from fish concentration of salt, water activity of the contributed 15.9% to the human diet on a fish, heat through the smoking process, the world wide basis. The total world capture quantity of smoke, the way of packaging, production in 2004 was about 95 million hygienic circumstances and heat of storage tones and of this about 0.9 million tons were have important effects reducing the risk of from inland waters (FAO, 2006). deterioration (Kaya and Erkoyuncu, 1999). 110 Grass carp fish represent one of the hours. Each fillet groups was rinsed with tap most important aquaculture fish in Egypt. It water for 1 min to remove the excess salt. has enjoyed and widely acceptability in most Each fillet groups was dried in dryer at room parts of the country because of its unique temperature (20-25 ºC) for two hours. Salted taste, flavour and good texture. Therefore, samples were subjected for hot smoking in a the purpose of this study was to investigate laboratory smokehouse in Shakshouk Fish the nutritional value changes of hot smoked Research Station, National Institute of grass carp fish at cold storage conditions. Oceanography and Fisheries. The Also, to evaluate the effect of hot smoking smokehouse had inside dimensions of 1.20 × on the physico-chemical properties of 1.0 × 3.5 m. Metal boarded plate was used smoked grass carp fillets. above the smoke source by 75 cm to filtrate of smoke. Fish fillets were hooked above the MATERIALS AND METHODS smoke source by about 150 cm. Hot Collection of samples: smoking process was continued for 5-6 hr at Approximately (10 kg) of fresh grass 50-90°C (2 hr at 50°C, 2 hr at 60-80°C and carp (Ctenopharyngodon idella) were the remained period at 90°C (Abd El- purchased from aquaculture at Kafer El- Mageed, 1994). Shikh Government, Egypt during September The smoking time, temperature and 2016. Fresh fish samples were carefully ambient conditions were monitored using a washed with potable water then packed in thermometer during the smoking operation. ice boxes and transported to Fish Processing After smoking, these samples allowed to and Technology Laboratory, National cool at ambient temperature and packaged in Institute of Oceanography and Fisheries, El- air tight polythene bags and kept in Kanater El-Khiria City, El-Qaluobia perforated plastic containers and kept in cold Governorate, Egypt. The average of total condition (refrigerator) at 4°C for 40 days lengths and weight (Mean ± SD) of grass and chemical composition and physico- carp fish were 41.37±4.04 and chemical attributes analysis were carried out 1291.39±12.23, respectively. Upon arrival immediately after preparation (zero time), fish samples were re-washed thoroughly 10, 20, 30 and 40 days of storage. with potable water beheaded, gutted, filleted and rewashed carefully and drained. Analysis: The nutritional values (moisture, Hot smoking processing: protein content, crude fat, total ash, Grass carp fillets were weighed, carbohydrates and total calories) of samples washed and divided in two groups (A & B). were determined according to the methods Group A was immersed in brine (1:1) described by AOAC, (2012). PH analysis containing 10 % of sodium chloride at room was done by the method of (Goulas et al., temperature for two hours and Group B was 2005) using pH meter (HANNA , pH213). immersed in brine (1:1) containing 16 % of Thiobarbituric acid (TBA) value was sodium chloride at room temperature for two determined by the distillation method outlined by Tarladgis et al. (1960). Total decreased with increasing salt concentration volatile bases nitrogen (TVBN) in samples being; 78.11±0.09, 48.22±0.09 and was described by Mwansyemela (1973). 48.01±0.06, respectively. The decreasing in moisture content may be due to the brining RESULTS AND DISCUSSION and smoking processes. Similar observation 1. Effect of smoking process on the was also found for hot smoked bonito fish quality of fish fillets: by Kaya and Erkoyuncu (1999), Duyar et The measurement of some nutritional al. (2008) and for smoked mackerel by values such as protein contents, Bhuiyan et al. (1986). Cardinal et al. (2001) carbohydrates, lipids, moisture content and who suggested moisture content of smoked ash content are often necessary to ensure fish to be below 65%. The present result for that they meet the requirements of food moisture content was lower than suggested regulations and commercial specifications value. This might be due to the various (Waterman, 2000). treatments prior to smoking process such as In the present study, the filleting salting and drying. Also, Koral et al. (2010) yield of grass carp fillets was 55.26 %. This recorded that, the moisture content of fresh result was higher than that reported by fillets of Atlantic Bonito (Sarda sarda) was Abdel-Aal (1996) who recorded that, the higher than smoked one and being yield of common carp fish was 47.19%. Gall 67.71±0.40 and 57.13±0.15, respectively. et al. (1983) reported that, the yield of The present result revealed that, the individual fish is influenced by a variety of crude protein in the fresh grass carp was physiological and environmental factors that lower than smoked grass carp fillets (group determine the amount of muscle tissue A and group B) and it increased with present in everyone. increasing salt concentration being; Nutritional values of unsmoked 16.55±0.04, 23.38±0.08 and 23.42±0.03, (fresh sample) and smoked grass carp respectively. The increase in crude protein samples showed statistical differences. The level can be explained by Kumolu-Johnson proximate compositions of fresh grass carp et al.(2010) who stated that, smoking showed lower average in protein, fat, ash resulted in concentrating crude protein content, and carbohydrates than smoked components of fish. This concentration was grass carp fillets, this may be due to water resulted from the loss of moisture after the loss during smoking. Similar findings were smoking process (Koraland Tufan, 2009). reported by Bhuiyan et al. (1986) in Atlantic This result agrees with Franco et al. (2010) mackerel, Unlusayin et al.(2001) in who mentioned that protein content in the European eel, Koral et al. (2010) in Atlantic smoked fillets increases than the fresh Bonito (Sarda sarda) and Ahmed et fillets. al.(2010) in Clarias lazera. Lipid content acts as an absorbent The moisture content of fresh grass agent of the aromatic substances present in carp was higher than smoked grass carp the smoke. Results mentioned that, the lipid fillets (group A and group B) and it was content of fresh grass carp was lower than 112 that in smoked grass carp fillets (group A methods accounted for the differences and group B) and it increased with observed in the composition and increasing salt concentration being; gross energy content of all test samples 2.31±0.01, 13.88±0.02 and 14.66±0.01, which they studied. Aberoumad and respectively. Lipid increase was observed in Pourshafi (2010) observed that the lower the smoked fillets than the fresh one and is percentage of water denotes a greater lipid caused by dehydration (decreased moisture and protein content resulting into higher content) due to smoking. This result agrees energy density of the fish. This suggests that with Franco et al. (2010) who mentioned since the smoked fish had the highest that lipid content in smoked fillets increases protein content, it implies that energy levels than the fresh fillets.
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