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2014 (Vol. 6, Issue: 4)
Article Information:

Effect of Cooking Methods and Freezing Storage on the Quality Characteristics of Fish Cutlets

Abdelrahman Said Talab
Corresponding Author:  Abdelrahman Said Talab 

Key words:  Fish cutlets, halogen oven, sensory evaluation, shelf life, TBA, TMA, TVBN
Vol. 6 , (4): 468-479
Submitted Accepted Published
November 26, 2013 December 10, 2013 April 10, 2014
Abstract:

The aim of the study was to evaluate the effect of different cooking methods (frying, microwave and halogen oven cooking) on physicochemical, microbiological and sensory quality characteristics of carp fish cutlets during frozen storage at -18C. The results revealed that cooking methods had considerable effect on physicochemical, microbiological and sensory quality characteristics of carp fish cutlets. A significant (p<0.05) decrease were observed in moisture, pH value, TVB-N, TMA, TBA, peroxide value, FFA, total plate count, total Coliform, Psychrophilic bacteria and yeasts counts of cooked fish cutlets with increase of protein, fat and ash contents after cooking. On the other hand, a slightly increase was observed in physicochemical parameters during frozen storage period but this increase was not exceeded the permissible limit. Microbial and organoleptic characters were good and fish cutlets are safe for human consumption up to 5 months and the halogen cooker can be recommended as the best cooking method for healthy diet.
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  Cite this Reference:
Abdelrahman Said Talab, 2014. Effect of Cooking Methods and Freezing Storage on the Quality Characteristics of Fish Cutlets.  Advance Journal of Food Science and Technology, 6(4): 468-479.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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