This study aimed to evaluate the physicochemical, microbiological and sensory quality of soaked common carp fish slices in carotenoids extracted from crayfish wastes during storage at 5±1°C for 12 days. The obtained results indicated that the physicochemical and microbiological parameters of PH, peroxide, anisidine, total oxidation, TVB-N values and total bacterial count of all samples increased with increasing the storage time. In contrast, the scores of sensory properties of odor and over all acceptability were decreased during storage period as a result of spoilage advancement. The control samples were exhibited the highest deterioration rate during cold storage. In the meantime, the carotenoids were retarded the spoilage as the result of their antioxidant effects, to be reduce lipid oxidation and protein degradation by the reduction of microbial growth in treated fish slices. Therefore, the sensory quality of soaked fish slices treatments positively affected by soaking in carotenoid concentrations, to present the best scores during storage compared to the control sample. The carotenoid concentrations particularly 0.2 and 0.3% were extended the quality of soaked common carp fish slices for 10 days, higher than of 6 days for control samples. |
