EFFECTS OF SALT AND WATER TEMPERATURE PROCESSING ON QUALITATIVE CHANGES IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATOR STORAGE

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MIRSADEGHI HOJAT; ALISHAHI ALI REZA; SHABANPOUR BAHAREH; SAFARI REZA

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2015 | Volume:4 | Issue:1 Page(s): 93-104

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Title

EFFECTS OF SALT AND WATER TEMPERATURE PROCESSING ON QUALITATIVE CHANGES IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATOR STORAGE

Author(s)

MIRSADEGHI HOJAT | ALISHAHI ALI REZA | SHABANPOUR BAHAREH | SAFARI REZA | Issue Writer Certificate

Keywords

WASHINGQ2

ROEQ2

RAINBOW TROUTQ2

CHEMICALQ2

MICROBIAL AND SENSORIALQ2

Abstract

Fish egg is an important source of polyunsaturated fatty acids, protein, minerals and vitamins. These are produced in the form of smoked, salted and then consumed. Initial preparations for WASHING eggs can have an important role on the finished product. To increase the strength of the egg membrane, waste removal, connective tissue and broken shells, fish eggs obtained after WASHING with different methods are carried out. In this study, three treatments have been utilized including, non-boiled water, boiled water cooled to3 to 5oC, boiled water to 40oC. Afterward, the two groups were prepared with 1.5% salt and no salt. Results of CHEMICAL, microbial and sensory tests were assessed on days 0, 12 and 24. It was shown that, cooled boiled water with a temperature of 3 to 5oC with 1.5% salt and boiled water with a temperature of 40oC with 1.5% salt gave the best and Non-boiled water with ambient temperature devoid of salt had the worst CHEMICAL and microbial results. In addition, cold boiled water with temperatures 3 to 5oC with 1.5% salt showed the best sensorial results. Boiled water with a temperature of 40oC and non-boiled water without salt had the lowest sensorial results.

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APA: Copy

MIRSADEGHI, HOJAT, ALISHAHI, ALI REZA, SHABANPOUR, BAHAREH, & SAFARI, REZA. (2015). EFFECTS OF SALT AND WATER TEMPERATURE PROCESSING ON QUALITATIVE CHANGES IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATOR STORAGE. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 4(1), 93-104. SID. https://sid.ir/paper/246892/en

Vancouver: Copy

MIRSADEGHI HOJAT, ALISHAHI ALI REZA, SHABANPOUR BAHAREH, SAFARI REZA. EFFECTS OF SALT AND WATER TEMPERATURE PROCESSING ON QUALITATIVE CHANGES IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATOR STORAGE. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2015;4(1):93-104. Available from: https://sid.ir/paper/246892/en

IEEE: Copy

HOJAT MIRSADEGHI, ALI REZA ALISHAHI, BAHAREH SHABANPOUR, and REZA SAFARI, “EFFECTS OF SALT AND WATER TEMPERATURE PROCESSING ON QUALITATIVE CHANGES IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATOR STORAGE,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 4, no. 1, pp. 93–104, 2015, [Online]. Available: https://sid.ir/paper/246892/en

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