الفهرس 
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Abstract
Mustafa Mustafa Mahmoud. “Processing of Non-Traditional Fishery
Products”. Unpublished M.Sc. Thesis, Department of Food Science,
Faculty of Agriculture, Ain Shams University, 2016.
This study was carried out to process fish pastirma from catfish (CFP)
as well as common carp fillets (CCFP) and fish chips using silver carp fish
meat. Fish pastirma samples were subjected to physicochemical,
microbiological and organoleptic analysis on 0, 3th, 6th, 9th, 12th and 15th days
of storage at 25±2ºC and on 0, 7th, 14th, 21thand 30th days of storage at
refrigeration (5±1ºC). The chemical composition of fish pastirma (moisture,
protein, fat, ash, carbohydrate and salt contents) were variable significantly
(p<0.05) during storage, the moisture and carbohydrate contents decreased
significantly in opposite trend with the protein, fat and ash contents during
storage at 25±2ºC. While, these attributes were inconsistent during storage at
5±1ºC. Finally, the changes in chemical composition of fish pastirma during
cold storage were less than that occurred during storage at 25±2ºC. The TVBN, TMA-N and tyrosine values increased significantly (p<0.05) for all fish
pastirma samples until end of storage. While, TBA value of fish pastirma
showed unsteadily trends during storage periods. TVB-N, TMA-N and TBA
values of fish pastirma were not exceed on the acceptable limits, but TVB-N
values of refrigerated fish pastirma were higher than permissible limit of
acceptability at the end of storage. The storage periods caused significant
increasing and decreasing (p<0.05) in pH value of (CFP) and (CCFP),
respectively at the end of storage, at which the WHC of refrigerated fish
pastirma were higher than that stored at 25±2ºC. During storage the TBC and
aerobic spore forming bacteria numbers of fish pastirma were increased
significantly (p<0.05), but, the coliform and molds & yeasts counts were <10
x101 cfu/g during days analysis of differently storage. The sensory evaluation
attributes showed clearly decreasing scores during storage at 25±2ºC,
whereas the refrigerated samples could be retained its eating quality until end
of storage. However, all fish pastirma samples were accepted after 15 days at
ambient temperature and 30 days of cold storage.
Fish chips produced from silver carp meat showed the best formulas.
Fish chips subjected to organoleptic analysis as ”fried ”, physicochemical and
microbiological analysis on 0, 1st, 2nd and 3rd months of storage at -
18±2ºC. The drying process had significant effect (p<0.05) on the chemical
composition of fish chips.
After drying, the TVB-N, TMA-N and tyrosine values showed
significant increasing (p<0.05). The physical properties of fish chips in term
of WHC, cooking loss and pH values were decreased significantly after
drying. The pH values increased at the end of frozen storage. At which,
WHC% and cooking loss% showed significant decline (p<0.05) after the first
month of storage. In addition, the significant differences were found between
the formulas in physical properties. The numbers of (TBC) decreased
significantly (p<0.05) after drying. On contrary, the numbers of aerobic spore
forming bacteria of fish chips were increased. The microbial loads appeared
significant decline after the 1st month of frozen storage. The coliform group,
molds & yeasts as well as salmonella & shigella were absent in all samples.
The raw and dried fish chips formulas were accepted in terms of sensory
analysis; moreover, the best formula was (D) that consisted of (35% fish,
35% potato and 25% starch).
Therefore, fish pastirma and fish chips as new products considered as
one of the successful methods to improve catfish, common carp and silver
carp fish utilization, which is undesirable in its fresh form because its
sensorial properties and a one of the trials for high production of fish farms
from these species in Egypt.
Keywords: Fish pastirma - Fish chips - Clarias lazera - Cyprinus carpio -
Hypophthalmichthys molitrix - Organoleptic evaluation - Physicochemical
properties - Microbiological quality – Chemical quality.