PRODUCTION OF FISH CAKE FROM BIG-HEAD CARP ARISTICHTHYS NOBILIS AND EVALUATION OF QUALITATIVE CHANGES AND MICROBIAL COUNT OF SELECTED PRODUCT DURING FREEZER STORING

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GHOSSEIRI SH.; HEDAYATIFARD M.; MOETAMEDZADEGAN A.

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Journal: JOURNAL OF FOOD HYGIENE Year:2014 | Volume:4 | Issue:1 (13) Page(s): 33-45

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Title

PRODUCTION OF FISH CAKE FROM BIG-HEAD CARP ARISTICHTHYS NOBILIS AND EVALUATION OF QUALITATIVE CHANGES AND MICROBIAL COUNT OF SELECTED PRODUCT DURING FREEZER STORING

Author(s)

GHOSSEIRI SH. | HEDAYATIFARD M. | MOETAMEDZADEGAN A. | Issue Writer Certificate

Keywords

FISH CAKEQ1

FREEZINGQ1

QUALITY CONTROLQ2

SHELF-LIFEQ3

Abstract

In present research, the FISH CAKE was produced from Big-Head Carp Artichthys nobilis based three formulations and according to organoleptic tests best formula was chosen including 65% of fish flesh. Then, the selected product was packed in polyethylene coverage and frozen at -18˚C. For determining biochemical compositions (including nutrient compounds and fatty acids profile) and qualitative parameters (such as TVN, PV & TBA), the microbial counting (Total Count of bacteria and Psychrophilic) were carried out in specific time intervals 0, 30, 60 and 90 days. The results showed that in the samples from day 0 up to 90, amounts of TVN were reached 11.97±0.06 to 16.82±0.62 mg/100, PV from 1.13±0.05 to 0.54±0.06 meqO2/kg and TBA from 0.51±0.01 to 0.74±0.05 mgMDA/kg. The results of bacteria counting showed that total count decreased to 3.20 ± 0.17 due to FREEZING from 3.52±0.02 logcfu/g and psychrophilic count Initially increased and then decreased from 3.52±0.02 to 3.29±0.01 logcfu/g at last day which both were in acceptable range (p<0.05). On the other side, the unsaturated fatty acids (UFA) were decreased from 76.97 to 73.38% (p<0.05) after 90 days of FREEZING. The final conclusion demonstrated that produced FISH CAKE from Big-Head Crap including 65% fish flesh had an acceptable chemicals, qualitative indexes and Microbal count during 90 days of freezer storing.

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APA: Copy

GHOSSEIRI, SH., HEDAYATIFARD, M., & MOETAMEDZADEGAN, A.. (2014). PRODUCTION OF FISH CAKE FROM BIG-HEAD CARP ARISTICHTHYS NOBILIS AND EVALUATION OF QUALITATIVE CHANGES AND MICROBIAL COUNT OF SELECTED PRODUCT DURING FREEZER STORING. JOURNAL OF FOOD HYGIENE, 4(1 (13)), 33-45. SID. https://sid.ir/paper/223014/en

Vancouver: Copy

GHOSSEIRI SH., HEDAYATIFARD M., MOETAMEDZADEGAN A.. PRODUCTION OF FISH CAKE FROM BIG-HEAD CARP ARISTICHTHYS NOBILIS AND EVALUATION OF QUALITATIVE CHANGES AND MICROBIAL COUNT OF SELECTED PRODUCT DURING FREEZER STORING. JOURNAL OF FOOD HYGIENE[Internet]. 2014;4(1 (13)):33-45. Available from: https://sid.ir/paper/223014/en

IEEE: Copy

SH. GHOSSEIRI, M. HEDAYATIFARD, and A. MOETAMEDZADEGAN, “PRODUCTION OF FISH CAKE FROM BIG-HEAD CARP ARISTICHTHYS NOBILIS AND EVALUATION OF QUALITATIVE CHANGES AND MICROBIAL COUNT OF SELECTED PRODUCT DURING FREEZER STORING,” JOURNAL OF FOOD HYGIENE, vol. 4, no. 1 (13), pp. 33–45, 2014, [Online]. Available: https://sid.ir/paper/223014/en

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