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Articles by Hanna
Total Records ( 1 ) for Hanna
  R.K. Moawad , G.F. Mohamed , Hanna , A. El-Banna , G.F. Bareh and Khaled F. Mahmoud
  Objective: Keeping food safety and quality among consumers is of high importance. In this regard, naturally occurring antimicrobial, antioxidant and flavoring agents were preferred. Methodology: Therefore, the preservative effects of marjoram essential oil (MEO, 0.5%) and sodium tripolyphosphate (STPP, 2%) or their combination on the quality changes of raw Nile tilapia fillets during 15 days refrigerated storage (4±1°C) were investigated. Results: Physicochemical evaluation of tilapia fillets revealed that MEO batch showed significantly (p<0.05) lower pH, TBARS and TVB-N values, whereas STPP treated samples gave higher constant (p<0.05) pH values, WHC, moisture retention and weight gain with the least cooking loss as compared to other fillet batches. Microbiological analyses indicated that Total Viable Counts (TVC) for fresh Oreochromis niloticus stored aerobically exceeded 6 log CFU g–1 after 6 days, while STPP and MEO treatments reached the same value after 9 and 12 days, respectively. In contrast, MEO+STPP treated samples did not reach this value throughout the 15 days. Psychrotrophic counts (PTC) of MEO treated samples were significantly (p<0.05) lower compared to STPP and control samples during storage period. Throughout the cold storage, phosphate pretreatment showed the synergistic effect with MEO on reduction of microbiological proliferation, lipid oxidation, protein breakdown and sensorial changes of tilapia fillets till the end of storage. As regards sensory evaluation, preference of panelists was focused on MEO applied fillets, while slight improvement in sensory quality was noticed in samples treated with STPP as compared with control samples. Shelf-life of tilapia fillet was longest for MEO+STPP batch (15 days), followed by MEO (12 days), STPP (9 days) and control samples (6 days). Conclusion: Due to concerns regarding the safety and toxicity of synthetic preservatives, combined dipping pretreatment (MEO+STPP) may prove useful as safe, natural application to fish industry, to preserve their good quality characteristics, delay the spoilage, extend the shelf-life and ensure safe consumption of such fish product.
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