A COMPARATIVE STUDY ON PHYSIOCHEMICAL CHARACTERISTICS OF MINCE ANDSURIMI PREPARED FROM COMMON CARP (CYPRINUS CARPIO) DURING FROZEN STORAGE

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JAFARPOUR SEYED ALI; NIKBAKHSH SARA

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Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2015 | Volume:4 | Issue:3 Page(s): 29-45

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Title

A COMPARATIVE STUDY ON PHYSIOCHEMICAL CHARACTERISTICS OF MINCE ANDSURIMI PREPARED FROM COMMON CARP (CYPRINUS CARPIO) DURING FROZEN STORAGE

Author(s)

JAFARPOUR SEYED ALI | NIKBAKHSH SARA | Issue Writer Certificate

Keywords

LIPID OXIDATIONQ2

TEXTURE PROFILE ANALYSISQ2

SURIMIQ2

FISH MINCEQ2

COMMON CARPQ2

Abstract

Chemical and physical properties of mince and SURIMI prepared from COMMON CARP were compared during 3 months of frozen storage. After preparation of mincedmeat, both unwashed mince and SURIMI were put in zip-lock bags and stored at -18oC for a period of 3 months. No significant changes (p>0.05) in protein and totalfat in both treatments were observed during different periods of storage. Peroxidevalue (PV) increased in the unwashed mince significantly whereas in SURIMI it increased only at the end of storage period. TBA and TVB-N values in SURIMIt reatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the SURIMIafter three months of storage. In conclusion, SURIMI from COMMON CARP couldpreserve its quality characteristics during frozen storage.

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APA: Copy

JAFARPOUR, SEYED ALI, & NIKBAKHSH, SARA. (2015). A COMPARATIVE STUDY ON PHYSIOCHEMICAL CHARACTERISTICS OF MINCE ANDSURIMI PREPARED FROM COMMON CARP (CYPRINUS CARPIO) DURING FROZEN STORAGE. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 4(3), 29-45. SID. https://sid.ir/paper/246823/en

Vancouver: Copy

JAFARPOUR SEYED ALI, NIKBAKHSH SARA. A COMPARATIVE STUDY ON PHYSIOCHEMICAL CHARACTERISTICS OF MINCE ANDSURIMI PREPARED FROM COMMON CARP (CYPRINUS CARPIO) DURING FROZEN STORAGE. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2015;4(3):29-45. Available from: https://sid.ir/paper/246823/en

IEEE: Copy

SEYED ALI JAFARPOUR, and SARA NIKBAKHSH, “A COMPARATIVE STUDY ON PHYSIOCHEMICAL CHARACTERISTICS OF MINCE ANDSURIMI PREPARED FROM COMMON CARP (CYPRINUS CARPIO) DURING FROZEN STORAGE,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 4, no. 3, pp. 29–45, 2015, [Online]. Available: https://sid.ir/paper/246823/en

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