الفهرس | Only 14 pages are availabe for public view |
Abstract This study was carried out to prepare uncooked and semi-fried coated tilapia fillets by using two spices mixtures i.e., garlic and cumin mixture (GC), garlic and parsley mixture (GP) and their volatile oils mixtures. Chemical composition, chemical, physical, microbiological and sensory properties of coated tilapia fillets during frozen storage at – 18ºC for 3 months were evaluated. The obtained results can be summarized as follows: 6.1. Proximate composition of fresh tilapia fillets: Fresh tilapia fillets contained 77.94% moisture, 18.62% crude protein, 1.86% crude fat, 1.39% total ash and 0.19% carbohydrates content (on a wet weight basis). Meanwhile, these values reached 84.41% crude protein, 8.43% crude fat, 6.30% total ash and 0.86% carbohydrates content (On dry weight basis). 6.2. Volatile oils used in preparation of coated tilapia fillets 6.2.1. Chemical components of volatile oils: Eleven, thirteen and fourteen components were isolated and identified from garlic, parsley and cumin volatile oils by GLC which represented 96.47, 97.79 and 95.41%, respectively. Diallyl disulfide, Summary ––––––––––––––––––––––––– – ––––––––––––––––––––––––– 146 diallyl trisulfide and allyl methyl trisulfide were the most abundant chemical compounds in garlic volatile oil which represented 70.38% of the total identified chemical compounds. Moreover, Myristicin (22.08%) was the major component of parsley volatile oil followed by α-pinene (13.25%) and γ-Terpinene (12.05%). On the other hand, cumin aldehyde, γ-Terpinene, β-pinene and cuminic alcohol were the most predominant chemical compounds in cumin volatile oil which represented 81.54%. |