Research Article
Changes in Organoleptic Properties of Mullet Fish Steaks Cooked by Frying and Grilling Method during Frozen Storage
Author(s): Adel A El-Lahamy*, Khalil I Khalil, Shaban A El-Sherif and Awad A Mahmud
Color, odor, taste, texture and overall acceptable score of cooked Mullet (fried and grilled) fish steaks during the storage period at -18°C were evaluated. The colors score of fried and grilled steaks of mullet showed good qualities as indicated by 9.1 ± 0.028 and 8.7 ± 0.034, respectively. The initial score values for taste and odor of fried and grilled Mullet samples were as high as (9 ± 0.288 and 9.5 ± 0.057) and (9 ± 0.115 and 9.5 ± 0.288), respectively. The texture score of fried and grilled which were as high as 9.3 ± 0.057 and 9.2 ± 0.115, respectively. The scores in all cooked samples slightly decreased during frozen storage from zero to 180 days either in fried or grilled Mullet fish samples. The fried and grilled cooked Mullet fish samples prepared from the pre-frozen raw fish showed good qualities. They maintained.. Read More»
