Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon

The present work evaluated the quality characteristics and shelf-life of cooked common carp and little tuna fish luncheon processed and formulated using starch, wheat, and soybean flours, then stored at 4± 1 and 20± 1ºC. The moisture, protein, lipid, ash and carbohydrates contents of control cooked common carp and little tuna fish were 60.25, 15.23, 11.67, 1.93, 10.92%, and 56.53, 16.09, 8.77, 3.54, 12.93%, respectively. While the physicochemical and microbiological quality of control cooked carp and little tuna fish were recorded as follows: pH values were 6.12, 5.93; TVBN was 12.20, 18.36mg/ 100g; TMA was 2.80, 3.36mg/ 100g; TBA was 0.70, 0.96mg MDA/ kg; TMBC was 2.22, 3.11cfu/ g; TPBC was 1.52, 2.01cfu/ g; TPC was 2.37, 1.87cfu/ g, and YMC was 1.28, 2.7cfu/ g, respectively. On the other hand, moisture, protein, lipid and overall acceptability scores were significantly decreased (P≤ 0.05) during chilled and ambient temperature. While ash, carbohydrates, pH, TVB-N, TMA-N, TBA, TMBC, TPBC, TPC and YMC were significantly increased (P≤ 0.05) as affected by chilled and ambient temperature, but did not exceed the maximum permissible limits set by national and international specification. Based on sensory analysis, the shelf- life of both types of fish luncheon was determined to be 18 days. The wheat flour treatment exhibited the best results, followed by soybean flour and starch.