抽象的

Impact of cooking methods and frozen storage on quality parameters of mullet fish (Mugil cephalous) steaks.

Adel A El-Lahamy, Khalil I Khalil, Shaban A El-Sherif, Awad A Mahmud

The present study was carried out to investigate the changes in quality parameters such as physicochemical and microbiological parameter of mullet fish (Mugil cephalous) steaks by frying and grilling cooking method and during frozen storage at -18°C for 6 months. TVB-N and TBA of fresh mullet fish steaks were slightly decreased after cooking process while the pH value showed slightly increase after cooking process. The lowest TBC and Y&M were observed in the fried samples as compared with raw mullet fish followed by grilled samples. TVB-N and TBA contents of raw and cooked mullet fish samples gradually and significantly (p<0.05) increased as the storage period extended while pH value slightly increased during storage period. The values of TBC showed wavy progress for both raw mullet fish and cooked samples. The microbiological analysis showed no detection of mold and yeast in the fried and grilled mullet fish samples could be found expect in the raw sample after 2.0 months.