EFFECT OF THYME EXTRACT ON THE CHEMICAL QUALITY OF RAW SURIMI PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) DURING REFRIGERATOR STORAGE

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FARJAMI BEHNAM; HOSEEINI SEYED VALI

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Journal: Journal of Fisheries Year:2015 | Volume:68 | Issue:3 Page(s): 447-456

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Title

EFFECT OF THYME EXTRACT ON THE CHEMICAL QUALITY OF RAW SURIMI PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) DURING REFRIGERATOR STORAGE

Author(s)

FARJAMI BEHNAM | HOSEEINI SEYED VALI | Issue Writer Certificate

Keywords

CHEMICAL QUALITYQ2

FISHQ2

SHELF LIFEQ2

SURIMIQ2

THYME EXTRACTQ2

Abstract

In this study, THYME EXTRACT (0, 2 and 4% w/v) on the CHEMICAL QUALITY of common carp SURIMI was investigated during refrigerator storage. Samples were withdrawn at four 3 days intervals over a storage period of 15 days (0, 3, 6, 9, 12 and 15 days), and analyzed to determine the extent of deterioration by chemical tests such as thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N) and pH. Results showed that the amount of thiobarbitoric acid in the control samples was over the treated with THYME EXTRACTs, significantly. The TVB-N in control samples was higher of limit from third day until the end of storage, in samples treated with2%thymeextract was 2.39 mg nitrogen per 100 grams of meat the last day, but the sample was treated with 4% extract maintenance was acceptable until last day. pH value was significantly, in control samples more than samples treated with the extract, during the whole storage period (P<0.05). Based on the findings of the study revealed that 4% of THYME EXTRACTs can used for enhance the SHELF LIFE of the raw common carp SURIMI refrigerator.

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APA: Copy

FARJAMI, BEHNAM, & HOSEEINI, SEYED VALI. (2015). EFFECT OF THYME EXTRACT ON THE CHEMICAL QUALITY OF RAW SURIMI PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) DURING REFRIGERATOR STORAGE. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 68(3), 447-456. SID. https://sid.ir/paper/162053/en

Vancouver: Copy

FARJAMI BEHNAM, HOSEEINI SEYED VALI. EFFECT OF THYME EXTRACT ON THE CHEMICAL QUALITY OF RAW SURIMI PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) DURING REFRIGERATOR STORAGE. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2015;68(3):447-456. Available from: https://sid.ir/paper/162053/en

IEEE: Copy

BEHNAM FARJAMI, and SEYED VALI HOSEEINI, “EFFECT OF THYME EXTRACT ON THE CHEMICAL QUALITY OF RAW SURIMI PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) DURING REFRIGERATOR STORAGE,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 68, no. 3, pp. 447–456, 2015, [Online]. Available: https://sid.ir/paper/162053/en

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