CHEMICAL RISK ASSESSMENT OF PERSIAN GRANULATED CAVIAR DURING PROCESSING AND COLD STORAGE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

RAZAVILAR V.; GHOLAMIPOUR S.; BANKEHSAZ Z.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Year:2002 | Volume:14 | Issue:4 (53 IN ANIMAL & FISHRIES SCIENCES) Page(s): 58-63

Download Full-Text

Persian Verion

View:

752

Download:

Cites:

Information Journal Paper

Title

CHEMICAL RISK ASSESSMENT OF PERSIAN GRANULATED CAVIAR DURING PROCESSING AND COLD STORAGE

Author(s)

RAZAVILAR V. | GHOLAMIPOUR S. | BANKEHSAZ Z. | Issue Writer Certificate

Keywords

CAVIARQ3

PHQ3

O/RQ4

NACLQ4

TVNQ2

PEROXIDE VALUEQ4

HISTAMINEQ2

HEAVY METALSQ4

CHEMICAL RISK ASSESSMENTQ4

Abstract

To evaluate the safety of Persian CAVIAR, 7 chemical factors of PH, O/R (Oxidation/Reduction potential), salt (NaCl%), TVN, PV (Peroxide value), HISTAMINE and HEAVY METALS (Fe, Cu, Zn and Pb) were examined in samples of CAVIAR, collected from 2 CAVIAR processing plant (A and B) in Mazandaran region. The highest and the lowest values (averages) of PH, O/R and NACL in 3 stages of processing were 6.2 and 5.35 for PH. 48.3 and 12.1 for O/R (mv), 3.61 and 0.017 for NACL (%), respectively. Also the highest and the lowest values (averages) of TVN, PV and HISTAMINE were 25.3 and 9.43 for TVN (mg/100g), 2.54 and 0.34 for PV (meq/kg), 4.12 and 1.28 for HISTAMINE (mg/100g), respectively. Furthermore, in the case of the HEAVY METALS the ranges of obtained values from the raw CAVIAR were 7.48-23.71, 1.01-4.02, 4.23-12.7 and 0.06-0.54. Microgramlg for Fe, Cu, Zn and Pb, respectively. Overall although there is no specific standard level for the values of the chemical factors examined in this study, the obtained results were all in the safe limits. To improve the quality and grade of exporting CAVIAR, while avoiding from any time/temperature abused in processing, the storage time of CAVIAR must be reduced to less than 6 months. The impacts of each individual chemical factors examined in this study on the spoilage of CAVIAR and health hazards are discussed.

Cites

No record.

References

Cite

APA: Copy

RAZAVILAR, V., GHOLAMIPOUR, S., & BANKEHSAZ, Z.. (2002). CHEMICAL RISK ASSESSMENT OF PERSIAN GRANULATED CAVIAR DURING PROCESSING AND COLD STORAGE. PAJOUHESH-VA-SAZANDEGI, 14(4 (53 IN ANIMAL & FISHRIES SCIENCES)), 58-63. SID. https://sid.ir/paper/18743/en

Vancouver: Copy

RAZAVILAR V., GHOLAMIPOUR S., BANKEHSAZ Z.. CHEMICAL RISK ASSESSMENT OF PERSIAN GRANULATED CAVIAR DURING PROCESSING AND COLD STORAGE. PAJOUHESH-VA-SAZANDEGI[Internet]. 2002;14(4 (53 IN ANIMAL & FISHRIES SCIENCES)):58-63. Available from: https://sid.ir/paper/18743/en

IEEE: Copy

V. RAZAVILAR, S. GHOLAMIPOUR, and Z. BANKEHSAZ, “CHEMICAL RISK ASSESSMENT OF PERSIAN GRANULATED CAVIAR DURING PROCESSING AND COLD STORAGE,” PAJOUHESH-VA-SAZANDEGI, vol. 14, no. 4 (53 IN ANIMAL & FISHRIES SCIENCES), pp. 58–63, 2002, [Online]. Available: https://sid.ir/paper/18743/en

Related Journal Papers