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Research Article Open access CC BY 4.0

Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

H. E. Abdel-Mobdy, H. A. Abdel - Aal, S. L. Souzan, A. G. Nassar

Asian Food Science Journal · pp. 76–87 · Published 15 Jul 2021

10.9734/afsj/2021/v20i830332

Abstract

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  moisture  content  of  the  pickle  products  ranged  from    67.32  to 67.58%  (Treatment 1 = with  vinegar),  66.60  to  67.03%  (Treatment 2= with  tomato  juice  ),  and  67.18  to  67.55  % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents  of  pickle  with  vinegar,  tomato  juice  and  lemon  juice    were  ranged  from  (16.91-16.38  and  13.46-13.78),  (18.01-17.68  and  13.46-13.85)  and  (16.72-16.43  and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.

Cattfish pickling proximate composition storage

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