Quality, Chemical Composition, Microbiological and Sensory Assessments of Stored Mackerel Fish <i>(Rastrelliger kanagurta)</i> Products-Reference-Cited by-同舟云学术

Quality, Chemical Composition, Microbiological and Sensory Assessments of Stored Mackerel Fish (Rastrelliger kanagurta) Products

Published:2022-02-01 Issue:1 Volume:16 Page:111-116
ISSN:1556-6560
Container-title:Journal of Biobased Materials and Bioenergy
language:en
Short-container-title:j biobased mat bioenergy

Author:

Aljahani Amani H.¹,Alkuraieef Amal Nassir¹,Aljobair Moneera Othman¹,Aljabryn Dalal Hamad¹,Sami Rokkaya²,Alshehry Garsa²,Aljumayi Huda²,Algarni Eman²,Alharthi Sarah³,Ismail Khadiga Ahmed⁴,Qari Sameer H.⁵,Almasoudi A.⁶

Affiliation:

1. Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia

2. Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia

3. Department of Chemistry, Collage of Science, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia

4. Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia

5. Department of Biology, Al-Jumum University College, Umm Al-Qura University, Makkah, 21955, Saudi Arabia

6. Chemistry Department, Faculty of Science, King Abdulaziz University, P.O. Box 42734, Jeddah, 21551, Saudi Arabia

Abstract

This study focused on the quality, chemical composition, microbiological population, and sensory assessments of stored mackerel fish products such as bouillon and sauce during the cold storage (4 °C) condition throughout the 12 month of storage period. The fish contains appreciable amounts of moisture content (71.33 g/100 g), protein content (22.55 g/100 g) and fat content (4.60 g/100 g), whereas the ash content and carbohydrate was recorded 1.23 g/100 g, and 0.29 g/100 g respectively. The results of the present study showed that the proximate chemical compositions of storage of both products generally increased at the end of the storage period to reach 10.05 g/100 g for protein content, 61.29 g/100 g for carbohydrate, and 17.01 g/100 g for ash content in stock powder. Besides, the sauce has detected an increase in protein content (4.05 g/100 g), fat content (21.12 g/100 g), ash content (3.41 g/100 g) and carbohydrate (15.09 g/100 g) respectively. The counts of Fecal coliform bacteria and Staphylococcus aureus were less than 10 indicating the good hygienic quality of the developed products. The total aerobic plate counts were significantly (p < 0005) higher in mackerel fish sauce (3.0×102 CFU/g) compared to stock powder (1.5×102 CFU/g). Yeast counts were found higher in mackerel sauce (1.9×102 CFU/g) compared to mackerel stock powder (1.2×102 CFU/g) at the end of storage period. The sensory score was slightly reduced after the storage period. In mackerel fish sauce, the long storage period had adversely affected the appearance (8.25), color (8.75) and odor (8.45) of the product, whereas, it enhanced the taste 9.00, and did not affect the texture (8.75) and overall acceptability (8.70). Overall, scores of all sensory attributes of both products were high indicating the acceptability of these products by panellists. The date showed the benefits mackerel fish products and their availability after storage for 12 months.

Publisher

American Scientific Publishers

Subject

Renewable Energy, Sustainability and the Environment,Biomaterials,Bioengineering