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Cites:

1

Information Journal Paper

Title

PRODUCTION OF COLD MARINADE FORM ROACH (RUTILUS RUTILUS)

Pages

  63-73

Abstract

 In this research a number of five formulae for production of COLD MARINADE from roach (Rutilus rutilus) were investigated. The samples were stored in a domestic refrigerator at 6±2°C for a period of sixty days. Then during these sixty days, and according to a time schedule, the samples were tested for changes in their ORGANOLEPTIC properties, PH, PEROXIDE VALUE, total VOLATILE BASE and TOTAL COUNT OF BACTERIA. The results indicate that after two days the PH in all samples dropped to less than 4.1. On the other hand changes in PEROXIDE VALUE were between 1.1 and 6.6 milliequivalents/1000 g, whereas total VOLATILE BASE for the samples was 4.5 mg/100g, not showing any change. The TOTAL COUNT OF BACTERIA for most of the samples was negative. According to the taste panel, two of the formulae scored a high degree of acceptance and the rest as medium for their ORGANOLEPTIC properties.

Cites

References

Cite

APA: Copy

MOEINI, S., & DANESHNURAN, B.. (2001). PRODUCTION OF COLD MARINADE FORM ROACH (RUTILUS RUTILUS). IRANIAN JOURNAL OF NATURAL RESOURCES, 54(1), 63-73. SID. https://sid.ir/paper/22794/en

Vancouver: Copy

MOEINI S., DANESHNURAN B.. PRODUCTION OF COLD MARINADE FORM ROACH (RUTILUS RUTILUS). IRANIAN JOURNAL OF NATURAL RESOURCES[Internet]. 2001;54(1):63-73. Available from: https://sid.ir/paper/22794/en

IEEE: Copy

S. MOEINI, and B. DANESHNURAN, “PRODUCTION OF COLD MARINADE FORM ROACH (RUTILUS RUTILUS),” IRANIAN JOURNAL OF NATURAL RESOURCES, vol. 54, no. 1, pp. 63–73, 2001, [Online]. Available: https://sid.ir/paper/22794/en

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