Prolongation of Keeping Quality of Om El Kholool. I—Chemical Composition

Chemical and physical changes of Om El Kholool subjected to different treatments as immersion in boiling water for 6 min, steaming for 6 min, freezing after steaming and canned after steaming revealed that the morphological changes were observed due to these treatments. The macroscopic appearence of the fleshy part varied according to these treatments. The changes of the fleshy parts were more pronounced for immersion in boiling water followed by freezing after steaming. Also the texture of the fleshy part was affected by different treatments. The more pronounced effect was observed in canned after steaming. The chemical composition revealed that the moisture was slightly decreased by different treatments. The highest ash percent in Om El Kholool was detected in samples immersed in boiling water (25.60%) and slight decrease in samples canned after steaming. It was noticed that the fat percent was markedly increased in steaming (22.51%), freezing after steaming (24.64%) and canned after steaming (45.68%). The protein percent was also markedly decreased in Om El Kholool immersed in boiling water (36.44%), freezing after steaming (39.71%) and canned after steaming (41.27%).