Samar Aref

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Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage

Food Production, Processing and Nutrition

The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combination... more The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refrigerated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11–6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric ac...

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Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage

Suez Canal University Journal of Food Sciences, 2016

To increase the utilization of catfish, ready to eat fish fingers were prepared and evaluated dur... more To increase the utilization of catfish, ready to eat fish fingers were prepared and evaluated during frozen storage at-18˚C for 5 months. The effect of transglutaminase enzyme, date seed powder, citric acid and ascorbic acid, added individually or in combination, on physical, chemical, microbiological and sensory properties were investigated. The obtained results indicated that pH, TVB-N, TMA, FFA, PV and TBA were decreased significantly (P≤0.05) in the treated fish finger samples compared to the control. Also, the applied natural antioxidants retarded the microbial growth (aerobic plate count, pseudomonas and Enterobacteriaceae counts) during storage period as the treated samples gave better results compared to the control sample. Also, sensory evaluations (color, odor, taste, texture and overall acceptability) indicated that such natural treatments improved sensory scores of the prepared fingers during frozen storage in comparison with the control sample.

format_quoteTVB-N values significantly lower (15.71 mg/100g) in DSP-treated fish fingers reflect improved spoilage metrics compared to controls.format_quote

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Effect of Transglutaminase Enzyme, Chitosan and Rosemary Extract on Some Quality Characteristics of Ready to Eat Fish Fingers Made from Catfish (Clarias gariepinus) during Frozen Storage

Catfish (Clarias gariepinus) is a highly nutritious that contain high amounts of unsaturated fatt... more Catfish (Clarias gariepinus) is a highly nutritious that contain high amounts of unsaturated fatty acids, vitamins, proteins, and minerals [1]. Catfish is referred to as a fatty fish when compared to other fish species and it is also classified as dark muscle fish with strong muddy odor, hence all these characteristics have slightly hindered its wide utilization [2]. Therefore, it is important to increase the palatability and economic value for such fish species. Abstract

Samar Aref

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