Quality Evaluation of Cold Catfish Soaking with Different Herbal Extracts

Document Type : Original Article

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Department of Food Technology, Faculty of Agriculture, Benha University, Qalyubia 13736, Egypt.

Abstract

This study aimed to evaluate the physicochemical, microbiological and sensory quality of soaked catfish fillets in herbal extracts during storage at 4±1ºC for 15 days. The obtained results indicated that the physicochemical parameters of pH, TVB-N, TMA-N, PV, TBA values and microbial counts of all soaked samples increased (p <0.05) with increasing the storage time. In contrast, the scores of sensory properties of color, odor, texture and overall acceptability were decreased (p <0.05) during storage period as a result of spoilage advancement. The control sample followed by BHT treatment were exhibited the highest deterioration rate (p <0.05) during cold storage. In the meantime, the herbal extracts were retarded the spoilage as the result of their antioxidant and antimicrobial effects, to be reduced lipid oxidation, and protein degradation by the reduction of microbial growth in treated fish fillets. Therefore, the sensory quality of soaked catfish fillets positively affected by soaking in herbal extracts, to present the best scores during storage period compared to control and BHT treatments. The herbal extracts were extended the consumption acceptability of soaked catfish fillets for 12 days, higher than (p <0.05) of the 6 and 9 days for control sample and BHT treatment, respectively restricted by physicochemical, microbiological and sensory properties.      

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