Nueama, A., Al-Shatty, S., Jasim, M. (2006). Monitoring the quality of Silurus triostegus (Heckel, 1843) fresh and smoked stocked at room temperature.. , 21(2), 271-299.
A.K. Nueama; S.M.H. Al-Shatty; M.A. Jasim. "Monitoring the quality of Silurus triostegus (Heckel, 1843) fresh and smoked stocked at room temperature.". , 21, 2, 2006, 271-299.
Nueama, A., Al-Shatty, S., Jasim, M. (2006). 'Monitoring the quality of Silurus triostegus (Heckel, 1843) fresh and smoked stocked at room temperature.', , 21(2), pp. 271-299.
Nueama, A., Al-Shatty, S., Jasim, M. Monitoring the quality of Silurus triostegus (Heckel, 1843) fresh and smoked stocked at room temperature.. , 2006; 21(2): 271-299.

Monitoring the quality of Silurus triostegus (Heckel, 1843) fresh and smoked stocked at room temperature.

Mesopotamian Journal of Marine Science
Article 1, Volume 21, Issue 2, 2006, Pages 271-299    PDF (0 K)
Authors
A.K. Nueama; S.M.H. Al-Shatty; M.A. Jasim
Abstract
This study was undertaken to determine the chemical composition for fresh and smoked catfish Silurus triostegus (Heckel 1843) and calorific value as well as microbiological tests, some minerals (Na, K, P, Ca, Mg, Fe, I, Cu, Zn, Co, Ni, Pb and Cd) had been determined in addition to study of the changes which happened through some indices for quality and sensory evaluation. The percentage of protein, fat, moisture and ash were (15.49, 3.39, 80.04 and 1.07) for fresh fish (23.05, 2.68, 72.13 and 2.13) for smoked fish in the first day of preservation period respectively. Calorific values were (92.50, 116.32) Kcal/100gm of fish flesh for fresh and smoked fish respectively. The total bacterial count, coliform bacteria count, yeasts and moulds count were (28 x 103, 900, 0, 0) (CFU/gm) and (68 x 102, 280, 0, 0) (CFU/gm) for fresh and smoked fish respectively. The amount of minerals in smoked fish was greater than that fresh fish. The chemical indices of quality for fresh and smoked fish which represented total volatile nitrogen base (TVNB) was (14.10, 25.40) (mg N/100 gm fish) respectively at zero time. The pH was (6.50, 6.61) respectively at first day, while Thiobarbituric acid (TBA) number was (0.280, 0.402) mg malonaldehyde/Kg fish at first day. The percentage of free fatty acids (FFA) and acid value (AV) were (0.395, 0.786 and 1.081, 4.141) respectively at first day. Finally this study showed that fresh fish stayed acceptable five days while smoked fish still acceptable nine days for human consumption after that the quality of fish was deterioration at room temperature (25˚C).
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