Quality Characteristics of Common Carp Fish Pastirma

Document Type : Original Article

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National Institute of Oceanography and Fisheries, Fish Processing and Technology Lab., Cairo, Egypt.

Abstract

The aim of this study was to produce fish pastirma from common carp (Cyprinuscarpio) and evaluate the quality of this product. Fish pastirma samples were packed in polyethylene plastic bags and subjected to physicochemical, microbiological and organoleptic analysis at 0, 3, 6, 9, 12 and 15 days of storage at (25±2ºC) and at 0, 7, 14, 21and 30 days of storage at refrigeration condition (5±1ºC). Results showed that, moisture, protein, fat, ash, carbohydrates and salt contents% of fresh fish pastirma were 51.80, 21.27, 13.38, 8.54, 5.01 and 7.00 %, respectively. There was significant effect at (p<0.05) of storage conditions on the proximate chemical composition. Also, there was significant at (p<0.05) incremental pattern in TVB-N values of fish pastirma during both storage conditions with different rates. But, TBA values showed fluctuate pattern at ambient and cold storage. Fish pastirma retained its microbiological quality till the end of storage depends on TBC, coliform as well as molds and yeasts during ambient and cold storage. All fish pastirma accepted and had acceptable limits of its organoleptic properties. Overall acceptability of refrigerated fish pastirma was higher than that stored at ambient temperature till the end of storage periods.  Therefore, common carp fish pastirma such as a new product consider one of the successful methods to improve common carp fish utilization, which is undesirable in fresh form because it's sensorial properties and a one of the trials for high production in fish farms for this specie in Egypt.

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