African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6863

Full Length Research Paper

Utilization of common carp fish surimi in baby food products

Emad M. El-Kholie
  • Emad M. El-Kholie
  • Research Center, College of Science, King Saud University, P. O. Box 2455, Riyadh11451, Kingdom of Saudi Arabia.
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Mohammed A. T. Abdelreheem
  • Mohammed A. T. Abdelreheem
  • Department of Biochemistry, Faculty of Agriculture, Ain Shams University, Egypt.
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Seham A. Khader
  • Seham A. Khader
  • Department Nutrition and Food Science, Faculty of Home Economics, Menufiya University, Egypt.
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  •  Received: 10 October 2011
  •  Accepted: 11 June 2014
  •  Published: 17 July 2014


This work was conducted to increase the nutritional value of some baby food namely Cerelac (rice-base) widely distributed in the Egyptian markets. Raising protein and minerals of baby food (Cerelac) increases its nutritional value. Dried surimi from common carp fish (Cyprinus carpio) fortified at 10, 20 and 30% levels. Chemical composition, microbiological, quality aspects and sensory evaluation were determined. Results indicated that moisture; protein, fat, ash, carbohydrates and energy values of surimi were 12.71, 60.77, 0.35, 4.29 and 21.88%, 333.75 kcal/100 g w/w, respectively. Aerobic bacterial counts detected Staph. spp., Coliform group, Salmonella and Shigella, while anaerobic bacteria and mold and yeasts did not detect. Increasing levels of surimi result an increment of moisture, protein, and ash contents. Fat, fiber and carbohydrates contents were reduced. Grams daily requirement (GDR) and percent satisfaction (PS/150) for protein decreased, while GDR and PS/150 for energy value increased. Fortification with 30% dried surimi leads to a maximum improvement of all tested sensory evaluation by different rates. This work strongly recommend that the fortification of Cerelac with 30% dried common carp fish surimi due to a maximum improvement of all tested sensory evaluation and nutritional value by different rates.


Key words: Surimi, fortification, Cerelac, nutritional value.