الفهرس 
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Abstract
Fish is one of the most affordable sources of animal protein and essential nutrients for people living in many underdeveloped countries since it is a cheap and major supply of protein, vitamins, and minerals. About 17% of the protein consumed globally is made up of it. Fresh fish is also a staple food and inexpensive source of animal protein in Egypt. In most of Africa, the aquaculture industry is growing at the quickest rate. Egypt is the African continent’s leader in aquaculture. Fish is very easy to digest. Fishing is one of Egypt’s most important industries. Additionally, it is a reliable source of protein that satisfies Egyptians’ dietary needs. According to a research published in 2020 by the Egyptian Fisheries Authority, Egypt produces one million and nine hundred thousand tons of fish year, with 80% coming from aquaculture and 20% from artisanal fishing. Carp fish (Cyprinus carpio) are esteemed around the world, not just in Egypt. A total of 188,969 tons of carp fish were produced in Egypt, of which 174185 tons came from farmed carp. Freshwater species including tilapia, carp, and catfish are predicted to make up around 62% of total aquaculture production by 2030, up from 58% in 2016. Due to the high nutritional content of the proteins, minerals, lipids, and vitamins included in carp fish meat, it is a highly nutrient-dense raw material. Protein levels in carp flesh typically range from 15.9% to 18.5%. Carp flesh has a fat level that ranges from 1.5% to 6.8% and is either lean or moderately fat. Carp flesh is low in fat and high in nutrients.
The goals of this inquiry were to:
1. Increase the commercial and monetary value of fresh carb fish by producing fish fingers.
2. Examine the stability of carb fish fingers that have been frozen for ten months and treated with ginger extract (as natural antioxidant).
3. Study the effect of packaging materials and treatments on the consistency of the carb fish fingers during storing.
The results revealed that:-
1. The chemical composition of minced carp fish flesh was 0.45 mg % total acidity (as lactic acid), the pH value was 6.38, crude protein was 4.5%, ash was 1.21%, and the moisture content 76.87%.
2. The tested packaging materials (LDPE and laminated PE/Nylon bags) had water vapor transmission rates of 0.00004 g/cm2/day and 0.00001 g/cm2/day, respectively, at storage condition.
3. All samples’ moisture contents dropped as storage times grew longer. The moisture content of the samples containing ginger extract decreased more slowly than the control samples. At the start of the storage period, the moisture contents of the control sample and the sample treated with ginger extract ranged from 70.10% to 72.14%. The moisture content was between 66.11% and 68.08% at the end of the ten-month storage period.
4. The results showed a decline in the (WHC) levels for all samples. The rate of deterioration was significantly higher in the control samples after 10 months of frozen storage (from 64% to around 52%) than it was in the product treated with ginger extract as a natural antioxidant (from 64% to 58%). This may be due to the ginger’s capacity to draw moisture from the matrix.
5. The data demonstrated that the (% EW) values rose with longer storage times for both treated and untreated samples. The rate of increase was greater in the control samples when compared to samples that had been treated with ginger extract. At the start of the storage period, the (% EW) values for the control and ginger extract-treated fish finger samples were 7% and 6%, respectively, and climbed to 13% and 9% at the end of the storage period. The data derived from the water holding capacity (WHC) values of the same products logically supports past findings.
6. The information demonstrated that all samples’ pH values rose during storage. Compared to the carp fish fingers that had received ginger extract, the rate of escalation was higher in the untreated (control) carp fish fingers. The fastest rate of growth was seen in the control carp fish fingers.
7. Similar to the pH case, the total acidity readings declined during the course of the storage time. At the beginning of the storage period, the control and the samples treated with ginger extract had overall acidity values of 0.90 and 0.67 (mg lactic acid %), respectively. Values gradually decreased as storage time grew longer. After the ten months of frozen storage, they were 0.45 and 0.31 (mg lactic acid %), respectively.
8. The data demonstrated that the TBA values for all samples increased as the storage time increased. The rate of rise was higher for the control sample than it was for the samples that had been given ginger extract treatment.
9. According to the findings, cooking loss values rose as storage time under freezing conditions progressed for all treated and untreated carp fish fingers that were packaged with or without vacuum. By the end of the storage period (10 months), the percentage of cooking loss for the carp fish fingers had increased from 13.73% for all samples at the beginning of storage to 27% and 24% for the control and ginger extract-treated carp fish fingers, respectively.
10. The data showed that in all treated and untreated samples, the total bacterial count (log CFU/g) was less than 6. There was a reduction in the overall bacterial count after each treatment and during storage. The total bacterial count was highest in the control samples when compared to the treated samples. The findings showed that psychrophilic bacteria log CFU/g levels were lower in the treated samples than in the control samples (which did not contain ginger extract). After the second month of storage, only the control sample had psychrophilic bacteria. This suggests that the number of psychrophilic bacteria was adversely affected by packaging modifications and the addition of ginger extract as a natural antioxidant.
11. According to the data, all of the samples under investigation were given somewhat lower ratings by the panelists after being frozen for 10 months. The reduction in the control samples was bigger than it was in the treated samples. The samples that had been vacuum-packed and treated with ginger extract received the highest scores for color, taste, odor, texture, and general approval.
In conclusion, one could say that, combine of ginger extract with packaging under vacuum preserved and improved the quality of fish fingers product made from carp fish, and stored for 10 months under frozen condition.