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Asian Journal of Scientific Research
  Year: 2017 | Volume: 10 | Issue: 3 | Page No.: 203-214
DOI: 10.3923/ajsr.2017.203.214
Combined Effect of Origanum majorana and Sodium Acetate on the Quality Attributes of Catfish (Clarias gariepinus) Patties During Refrigerated Storage
Robiel Kamel Moawad , Gamal Fouad Mohamed , Hanna Abdelmonem El-Banna, Gamil Fayez Bareh and Nahed Mohamed Abdelmaguid

Abstract:
Background and Objective: In view of increasing the consumer demand for natural preservative seafood, the present study aimed to evaluate the effect of using Powdered Marjoram Leaves (PML, 1% w/w) alone or in combination with Sodium Acetate (SA, 2% w/w) on the quality characteristics and shelf-life extension of African catfish (Clarias gariepinus) patties under refrigeration (4±1°C) for a period of 16 days. Materials and Methods: Chemical indices (pH, Total Volatile Base Nitrogen "TVBN" and Thiobarbituric acid reactive substances "TBARS"), Sensorial properties (appearance, taste and odor) and Microbiological status (Total Viable Count "TVC" and Psychotrophic count "PTC") were evaluated during refrigerated storage. Data were subjected to one-way analysis of variance (ANOVA) to compare the effect of PML and/or SA treatments. Results: The results indicate that 1% PML was more effective (p<0.05) for maintaining oxidative stability, whereas 2% of the SA treated samples were significantly (p<0.05) lower in TVC, PTC, pH values and TVB-N content as compared to the other treatments. Throughout the cold storage, acetate pretreatment showed the synergistic effect with marjoram on catfish patties quality till the end of the storage process. The sensory scores gradually decreased during the storage period with a higher rate (p<0.05) in the control patties as compared to the treated samples. Overall, the study indicated the potential use of natural herb (PML) in combination with organic preservative (SA) to develop novel healthy fishery products with improved shelf-life and superior quality. Conclusion: Inclusion of PML and/or SA in catfish patties formulas gave a pleasant odor and taste and extended the shelf-life of the product without undesirable changes in their qualities. Based on chemical indices, microbial analyses and sensorial change, the shelf-lives of catfish patty were the longest for PML+SA- (16 days), followed by 2% SA- (14 days), 1% PML- (12 days) and Control samples (about 6-7 days).
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How to cite this article:

Robiel Kamel Moawad, Gamal Fouad Mohamed, Hanna Abdelmonem El-Banna, Gamil Fayez Bareh and Nahed Mohamed Abdelmaguid, 2017. Combined Effect of Origanum majorana and Sodium Acetate on the Quality Attributes of Catfish (Clarias gariepinus) Patties During Refrigerated Storage. Asian Journal of Scientific Research, 10: 203-214.

DOI: 10.3923/ajsr.2017.203.214

URL: http://scialert.net/abstract/?doi=ajsr.2017.203.214

 
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