Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus

Some chemical, bacteriological and organoleptical changes of fresh roes (Batarekh) catfish Clarias gariepinus soaked in salt solution was prepared from sodium chloride 12.0% (w/w), 3.5% vinegar (6% conc.), 0.1% ascorbic acid and 1.5% spices. Besides 7, 14 and 21 p. p. m Nisin for 12-15 hours. After that, all treatment samples kept at room temperature for 30 days. During the storage period, chemical indices of freshness, fatty acides, bacterial count and sensory evaluation showed increasing trends, they were considerably lower in the samples soaked in salt solution + 21 p. p. m Nisin compared with other samples.