CHEMICAL AND SENSORY CHANGES OF FISH PASTE MADE FROM SILVER CARP DURING STORAGE AT -18OC

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GHARAGOUZLOU SARA; MOEINI S.

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Journal Paper

Paper Information

Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2009 | Volume:3 | Issue:2 Page(s): 45-56

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Information Journal Paper

Title

CHEMICAL AND SENSORY CHANGES OF FISH PASTE MADE FROM SILVER CARP DURING STORAGE AT -18OC

Author(s)

GHARAGOUZLOU SARA | MOEINI S. | Issue Writer Certificate

Keywords

FATTY ACIDQ2

BHA ANTIOXIDANTQ3

FISH PASTEQ3

SHELF LIFEQ2

SILVER CARPQ2

Abstract

In this study, the FISH PASTE of SILVER CARP has been prepared based on three formulas, and the third formula, which contained 70 percent fresh meat of big head carp, 3 percent starch, 10 percent low fat milk, 5 percent liquid oil, 3.5 percent tomato paste, 0.5 percent sodium alginate, 3 percent lemon juice, 2 percent egg, 1.75 percent casein, 1 percent salt, and 0.5 percent various spices was chosen according to organoleptic properties test. Then, the product has been divided into three parts: sample 1 (control sample), sample 2 (containing 0.01 percent antioxidant BHA) and sample 3 (containing 0.02 percent antioxidant BHA). To determine the SHELF LIFE, the samples were frozen and kept in cold store under-18oC, and during certain time intervals of 0, 15, 30, 60, and 90 days all microbial tests, peroxide value determination T.V.N, determination and measurement of FATTY ACIDs has been performed. The microbiological tests showed that the number of bacterial in 10-4 ratio reaches to 0 after 60 days in cold store, and at -18oC the number of bacterial can not determine the SHELF LIFE and there is no difficulty with FISH PASTE TVN after 90 days. The peroxide tests showed, the peroxide can not determine the SHELF LIFE.Conclusion: according to this result the SHELF LIFE for the blank sample which contained no antioxidant is suggested 15 days and for sample which had BHA 0.01% and 0.02% of the antioxidant the suggestion is 60 days at-18oC.

Cites

ANTIOXIDANT ACTIVITY OF BLACK CUMIN (NIGELLA SATIVA L.) AND BLACK CARAWAY (BUNIUMPERSICUM BOISS) EXTRACTS, INDIVIDUALLY AND IN COMBINATION ON CHEMICAL CHANGES AND SENSORY PROPERTIES OF SILVER CARP (HYPOPHTHALMICHTHYSMOLITRIX) STORED IN REFRIGERATOR

References

DETERMINATION OF NITRITE RESIDUES IN MEAT PRODUCTS MARKETED IN IRAN BY SPECTROPHOTOMETRIC METHOD

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APA: Copy

GHARAGOUZLOU, SARA, & MOEINI, S.. (2009). CHEMICAL AND SENSORY CHANGES OF FISH PASTE MADE FROM SILVER CARP DURING STORAGE AT -18^OC. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 3(2), 45-56. SID. https://sid.ir/paper/161657/en

Vancouver: Copy

GHARAGOUZLOU SARA, MOEINI S.. CHEMICAL AND SENSORY CHANGES OF FISH PASTE MADE FROM SILVER CARP DURING STORAGE AT -18^OC. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2009;3(2):45-56. Available from: https://sid.ir/paper/161657/en

IEEE: Copy

SARA GHARAGOUZLOU, and S. MOEINI, “CHEMICAL AND SENSORY CHANGES OF FISH PASTE MADE FROM SILVER CARP DURING STORAGE AT -18^OC,” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 3, no. 2, pp. 45–56, 2009, [Online]. Available: https://sid.ir/paper/161657/en

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