Adel A El-Lahamy, Khalil Khalil, S. El-Sherif, A. Mahmud
{"title":"Effect of Smoking Methods (Hot and Cold) and Refrigeration Storage on the Chemical Composition of Catfish Fillets (Clarias Gariepinus)","authors":"Adel A El-Lahamy, Khalil Khalil, S. El-Sherif, A. Mahmud","doi":"10.4172/2157-7110.1000759","DOIUrl":null,"url":null,"abstract":"The current study aims to determine the effect of smoking methods (Hot and cold) on the chemical composition of catfish fillets (Clarias gariepinus), as well as following of the changes that occurred during the of refrigeration storage at 4°C ± 1°C for 40 days. The moisture contents of catfish fillets samples sharply decreased after smoking process. The loss of moisture content in hot smoked fillets was higher than cold smoked fillets. Contrary to moisture; protein, fat and ash contents increased in smoked catfish fillets. During storage period, moisture, protein and fat contents decreased gradually while ash and sodium chloride contents increased during refrigeration storage.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"50 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2157-7110.1000759","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
The current study aims to determine the effect of smoking methods (Hot and cold) on the chemical composition of catfish fillets (Clarias gariepinus), as well as following of the changes that occurred during the of refrigeration storage at 4°C ± 1°C for 40 days. The moisture contents of catfish fillets samples sharply decreased after smoking process. The loss of moisture content in hot smoked fillets was higher than cold smoked fillets. Contrary to moisture; protein, fat and ash contents increased in smoked catfish fillets. During storage period, moisture, protein and fat contents decreased gradually while ash and sodium chloride contents increased during refrigeration storage.
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