BRIEF REPORT; STUDY THE QUALITY OF SILVER CARP (HYPOPHTHALMICHTYS MOLITRIX) SURIMI DURING THE ICE STORAGE.

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SHABANPOUR B.; NEIRIZI M.; NOORI HASHEMABAD Z.

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ISSN: 2588-4824

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:1 (41) Page(s): 202-213

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Title

BRIEF REPORT; STUDY THE QUALITY OF SILVER CARP (HYPOPHTHALMICHTYS MOLITRIX) SURIMI DURING THE ICE STORAGE.

Author(s)

SHABANPOUR B. | NEIRIZI M. | NOORI HASHEMABAD Z. | Issue Writer Certificate

Keywords

SURIMIQ2

SILVER CARPQ1

ICE STORAGEQ3

QUALITY CHANGEQ1

SHELF LIFEQ2

Abstract

Introduction: SURIMI is one of the procedures that nowadays it is suggested to increase the consumption of fish such as SILVER CARP (Shabanpour et al., 2008). SURIMI is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in SURIMI (Sultanbawa & Li- chan, 1998). Raw fish freshness and quality of the most important factors affecting the quality SURIMI (Phatcharat et al., 2006). Low-temperature storage, especially storage in ice, one of the most suitable criteria for refrigeration methods and maintain the quality of fish (Benjakul et al., 2002), although changes in chemical, biological and physical on the ice completely stopped when maintenance is not are (Benjakul et al., 2003; Riebroy et al., 2007). …

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APA: Copy

SHABANPOUR, B., NEIRIZI, M., & NOORI HASHEMABAD, Z.. (2017). BRIEF REPORT; STUDY THE QUALITY OF SILVER CARP (HYPOPHTHALMICHTYS MOLITRIX) SURIMI DURING THE ICE STORAGE.. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 202-213. SID. https://sid.ir/paper/143676/en

Vancouver: Copy

SHABANPOUR B., NEIRIZI M., NOORI HASHEMABAD Z.. BRIEF REPORT; STUDY THE QUALITY OF SILVER CARP (HYPOPHTHALMICHTYS MOLITRIX) SURIMI DURING THE ICE STORAGE.. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):202-213. Available from: https://sid.ir/paper/143676/en

IEEE: Copy

B. SHABANPOUR, M. NEIRIZI, and Z. NOORI HASHEMABAD, “BRIEF REPORT; STUDY THE QUALITY OF SILVER CARP (HYPOPHTHALMICHTYS MOLITRIX) SURIMI DURING THE ICE STORAGE.,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 202–213, 2017, [Online]. Available: https://sid.ir/paper/143676/en

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