الفهرس 
Herbs and spicesOnly 14 pages are availabe for public view
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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
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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%.