CHEMICAL CHANGES AND SHELF LIFE OF SURIMI OF CARASSIUS AURATUS (CARASSIUS CARASSIUS GIBELIO) DURING STORAGE AT SUPER CHILLING AND FREEZING TEMPERATURES

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AFSAR SANGARI M.; ABDOLAHPOUR H.; KOUCHAKIAN SABOUR A.; NAMI KHASMAKHI E.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2017 | Volume:7 | Issue:2 (26) Page(s): 15-28

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Title

CHEMICAL CHANGES AND SHELF LIFE OF SURIMI OF CARASSIUS AURATUS (CARASSIUS CARASSIUS GIBELIO) DURING STORAGE AT SUPER CHILLING AND FREEZING TEMPERATURES

Author(s)

AFSAR SANGARI M. | ABDOLAHPOUR H. | KOUCHAKIAN SABOUR A. | NAMI KHASMAKHI E. | Issue Writer Certificate

Keywords

PRUSSIAN CARP (CARASSIUS CARASSIUS GIBELIO)Q1

SURIMIQ2

CHEMICAL SPOILAGEQ1

SHELF LIFEQ2

Abstract

Nowadays, production of SURIMI from low valued fish is recommended to increase the efficiency of fish production. In this study, Carassius auratus gibelio was used to produce SURIMI. Experimental treatments consisted of the SURIMI samples stored at freezing (-18oC) temperature (group 1) and super chilling (-3oC) temperature (group 2). The samples were stored for 60 days and approximate composition (pH, moisture, protein, fat and ash contents) and CHEMICAL SPOILAGE indices such as total base volatile nitrogen (TVB-N) and Thiobarbituric acid (TBA) were carried out periodically. According to the results, pH values, fat, TVB-N and TBA in treatment 2 were significantly (p<0.05) higher than treatment 1 during the storage period. Moreover, with the progression of storage time, significant (p<0.05) increase were observed in the above mentioned parameters in both groups. The results revealed that keeping SURIMI at -18oC could extend more effectively the keeping quality of the product. Considering the chemical indicators, the SHELF LIFE of SURIMI under freezing cold was longer than at temperatures above freezing point and the SURIMI kept at freezing temperatures maintained.

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APA: Copy

AFSAR SANGARI, M., ABDOLAHPOUR, H., KOUCHAKIAN SABOUR, A., & NAMI KHASMAKHI, E.. (2017). CHEMICAL CHANGES AND SHELF LIFE OF SURIMI OF CARASSIUS AURATUS (CARASSIUS CARASSIUS GIBELIO) DURING STORAGE AT SUPER CHILLING AND FREEZING TEMPERATURES. JOURNAL OF FOOD HYGIENE, 7(2 (26) ), 15-28. SID. https://sid.ir/paper/222846/en

Vancouver: Copy

AFSAR SANGARI M., ABDOLAHPOUR H., KOUCHAKIAN SABOUR A., NAMI KHASMAKHI E.. CHEMICAL CHANGES AND SHELF LIFE OF SURIMI OF CARASSIUS AURATUS (CARASSIUS CARASSIUS GIBELIO) DURING STORAGE AT SUPER CHILLING AND FREEZING TEMPERATURES. JOURNAL OF FOOD HYGIENE[Internet]. 2017;7(2 (26) ):15-28. Available from: https://sid.ir/paper/222846/en

IEEE: Copy

M. AFSAR SANGARI, H. ABDOLAHPOUR, A. KOUCHAKIAN SABOUR, and E. NAMI KHASMAKHI, “CHEMICAL CHANGES AND SHELF LIFE OF SURIMI OF CARASSIUS AURATUS (CARASSIUS CARASSIUS GIBELIO) DURING STORAGE AT SUPER CHILLING AND FREEZING TEMPERATURES,” JOURNAL OF FOOD HYGIENE, vol. 7, no. 2 (26) , pp. 15–28, 2017, [Online]. Available: https://sid.ir/paper/222846/en

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