Organoleptic evaluation of wet-salted marine fishes Mugil cephalus, Chanos chanos and Gerres oyena from Port Sudan coast

Amna MF Mohamed, Muna A Mohamed
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Abstract

The organoleptic properties of wet-salted marine fishes Mugil cephalus , Chanos chanos and Gerrs,es oyena were evaluated. The study showed that there is a marked preference of wet-salted M . cephalus to C . chonas and G . oyena . Mugil cephalus fish prepared at 20% salt concentration ranked as number one in the different organoleptic tests performed. The panel members disliked the colour of wet salted C. chonas and the texture of wet salted G . oyena . Wet-salted G . oyena (25%) scored the lowest rank with respect to all organoleptic tests.
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苏丹港沿岸湿盐海鱼Mugil cephalus、Chanos Chanos和Gerres oyena的感官评价
对湿盐海鱼Mugil cephalus、Chanos Chanos和Gerrs,es oyena的感官特性进行了评价。研究表明,对湿盐渍M有明显的偏好。C。as和G。oyena。以20%盐浓度制备的Mugil cephalus鱼在进行的各种感官测试中排名第一。专家组成员不喜欢湿盐C. chonas的颜色和湿盐G . chonas的质地。oyena。湿盐G。Oyena(25%)在所有感官测试中得分最低。
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