الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 230 |  |  |
| | | from | 230 | | |
Abstract
This study planned to investigate the possibility of utilization some low economic fish species.i.e., common carp and little tuna for producing some high value nutritive value-added fish products (fish shawarma, fish nuggets and fish luncheon samples.
The obtained results can be summarized as follows:
1-Fresh common carp and little tuna fish:
1. The moisture, protein, lipid, ash and carbohydrates of fresh common carp fish were 74.45, 17.74, 4.81, 2.11 and 0.89%, respectively, while it was recorded 70.38, 22.07, 6.15, 1.43 and 0.56 %of fresh little tuna (Euthynnus alletteratus) fish samples, respectively.
2. The TVB-N, TMA-N, TBA, pH value of fresh common carp were 8.36 mg/100g, 1.56 mg/100g, 0.48 mg malonadehyde/kg, 6.15 and 46.55%, respectively, while it were recorded 16.84 mg/100g, 2.02 mg/100g, 0.58 mg malonadehyde/kg, 6.35 and 47.86% in fresh little tuna, respectively.
3. The Total plate count (log cfu/g) and total coliform count (log cfu/g) of fresh common carp and little tuna were (3.15 and 3.07) and (1.66 and 1.23) respectively, while spore forming bacterial count (log cfu/g), Yeast and mold count (log cfu/g), E. coli (log cfu/g) and Salmonella (log cfu/g) were not detected in any fish samples.
2- Little tuna fish shawarma
1. The moisture content of fish shawarma samples decreased periodically during the frozen storage period for 90 days at 8 °c.
2. It was also noticed significant decreases (p≤0.05) in protein content of all samples during storage period, it decreased from 20.01-23.43 reached 18.29-21.16 at the end of the frozen storage; respectively.
3. WHC values of treated shawarma of samples then reduced samples at the end of frozen storage.
4. The cooking loss showed a significant increase during frozen storage of T1, T2, T3 and T4 of little tuna fish shawarma which Samples then it gradually increased to 18.55, 22.89, 19.73 and 23.35%; respectively at the end of frozen storage. Accordingly the cooking yield values of little tuna fish shawarma decreased.
5. TVB-N values of T1, T2, T3 and T4 of little tuna fish shawarma were 18.53, 18.80, 18.65 and 18.38 mg/100g at zero time, then increased to 26.57, 25.68, 27.19 and 26.11 mg/100g, respectively at the end of frozen storage.
6. TBA values of treated little tuna fish shawarma then increased to at the end of frozen storage.
7. Total bacterial count values and coliform of little tuna fish shawarma then gradually decreased to at the end of frozen storage.
8. Yeast & molds counts then gradually decreased to at the end of frozen storage.
9. Spore forming bacteria counts of T1, T2, T3 and T4 of samples then generally decreased at the end of frozen storage.
10. The results generally indicated that, the sensorial quality properties (color, tenderness, juiciness, taste, flavor and overall acceptability) of little tuna fish shawarma as affected by different treatments and storage period for 3 months at -18±1 ºC were significantly gradually increased with to the prolong of shelf-life.
2- Common carp fish nuggets
1. Moisture contents of T1 (control), T2 (locust), T3 (xanthan) and T4 (pectin) pre-fried common carp fish nuggets were (53.48±0.83; 55.97±0.78; 55.63±0.73; 55.75±0.84%), respectively at zero time, while it significantly decreased to (48.86±0.65; 51.86±0.74; 49.77±0.77; 51.84±0.44%), respectively at the end of frozen storage.
2. Crude protein , lipids and ash contents of (T1, T2; T3 and T4) pre-fried common carp fish nuggets significantly increased at the end of frozen storage.
3. Cooking loss percent’s of (control; 1% locust bean gum and 1% turmeric; 1% xanthan and 1% turmeric and 1% pectin and 1% turmeric) pre-fried common carp fish nuggets were (15.55±1.58; 15.13±0.76; 14.33 ±0.97; 12.82±0.89%), respectively at zero time, while it significantly increased to (24.92±0.57; 17.21±0.94; 21.35±0.55; 19.41±0.99%), respectively at the end of frozen storage.
4. The highest values of cooking loss were found in T1 (control) followed by T3 (xanthan) > T4 (pectin) > T2 (locust). On the contrary, cooking yield recorded higher values in T2 (locust) > T4 (pectin) > T3 (xanthan) > T1 (control).
5. The values of water holding capacity significantly decreased the end of three months of frozen storage.
6. TVBN, TMA and TBA contents of T1 (control), T2 (locust), T3 (xanthan) and T4 (pectin) pre-fried common carp fish nuggets reached at the end of frozen storage.
7. The obtained results showed that, thickening agents were significantly improved color, tenderness, juiciness, taste, flavor and overall acceptability of fish nuggets in comparison with control samples, also there was a gradual decrease in sensorial values during freezing storage.
3-Common carp and little tuna fish luncheon
• Moisture content of control, flour and soybean common carp and little tuna fish luncheon were significantly decreased at the end of storage period t for samples stored samples 4±1 ºC and 20±1 ºC.
• The protein content of control, flour and soybean common carp and little tuna fish luncheon were significantly decreased at the end of storage period for samples stored samples 4±1 ºC and 20±1 ºC, Either for smoked or non-smoked samples.
• The ash content of control, flour and soybean common carp fish luncheon at zero time were (1.93, 2.11, 1.88%) and it were significantly increased at the end of storage period to (7.16, 7.81, 7.48%) for samples stored samples 4±1 ºC and (8.53, 9.18, 8.85%) for sample stored at 20±1 ºC.
Same finding was observed for smoked