EFFECT OF DELAYED ICING OF COMMON CARP (CYPRINUSCARPIO) ON THE QUALITY OF PRODUCED SURIMI

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ANOOSHEH NARGES; HOSSEINI SEYED VALI; MIRSADEGHI HOJAT

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Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2015 | Volume:4 | Issue:2 Page(s): 1-9

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Title

EFFECT OF DELAYED ICING OF COMMON CARP (CYPRINUSCARPIO) ON THE QUALITY OF PRODUCED SURIMI

Author(s)

ANOOSHEH NARGES | HOSSEINI SEYED VALI | MIRSADEGHI HOJAT | Issue Writer Certificate

Keywords

SURIMIQ2

COMMON CARPQ2

STORED IN ICEQ2

SHELF LIFEQ2

Abstract

The effect of delayed icing of COMMON CARP (Cyprinuscarpio) on the quality of the produced SURIMI was in vestigated.The fish were divided into three groups after trapping; one group was kept in ice immediately, while the second and third groups were kept in ice after 3 and 6 hours delay, respectively. The produced SURIMI from these fish groups were stored in refrigerator for 15 days, after which were tested chemically (TBA, TVB-N, pH) and micro bially (total bacteria count) every 3 days.Results showed that TBA in 6 hours delay treatment was significantly higher than that in control and 3 hours delay. TBA levels in control plots increased until day 12 and then decreased, while in 6 hours delay an increasing trend until the end of the period was recorded. The TVB-N in the ice delayed samples exceeded the allowable level after 3 days storage, while in control treatment it exceeded the limit at the end of the period. PH values in different treatments showed no significant differences.The lowest pH value (7.03) was recorded in 6 hours delay treatment and the highest pH value (8.37) was recorded in the control at the end of the storage period. The total bacterial counts (TVC) increased in all treatments during the period and the maximum of TVC (4.68 log cfu / g) was recorded in 6-hour delay samples. Based on these results, the delayed icing of COMMON CARP lead to loss of produced SURIMI quality.

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APA: Copy

ANOOSHEH, NARGES, HOSSEINI, SEYED VALI, & MIRSADEGHI, HOJAT. (2015). EFFECT OF DELAYED ICING OF COMMON CARP (CYPRINUSCARPIO) ON THE QUALITY OF PRODUCED SURIMI. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 4(2), 1-9. SID. https://sid.ir/paper/246802/en

Vancouver: Copy

ANOOSHEH NARGES, HOSSEINI SEYED VALI, MIRSADEGHI HOJAT. EFFECT OF DELAYED ICING OF COMMON CARP (CYPRINUSCARPIO) ON THE QUALITY OF PRODUCED SURIMI. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2015;4(2):1-9. Available from: https://sid.ir/paper/246802/en

IEEE: Copy

NARGES ANOOSHEH, SEYED VALI HOSSEINI, and HOJAT MIRSADEGHI, “EFFECT OF DELAYED ICING OF COMMON CARP (CYPRINUSCARPIO) ON THE QUALITY OF PRODUCED SURIMI,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 4, no. 2, pp. 1–9, 2015, [Online]. Available: https://sid.ir/paper/246802/en

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