CHANGES OF THE SENSORY ATTRIBUTES AND MICROBIAL LOAD OF GRASS-CARP (CTENOPHARYNGODON IDELLA) FILLET AFFECTED BY THERMAL DRYING PROCESS DURING STORAGE AT 4OC

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HEDAYATIFARD M.; YOUSEFTABAR MIRI N.; FADAVI A.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2016 | Volume:3 | Issue:2 Page(s): 11-23

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Title

CHANGES OF THE SENSORY ATTRIBUTES AND MICROBIAL LOAD OF GRASS-CARP (CTENOPHARYNGODON IDELLA) FILLET AFFECTED BY THERMAL DRYING PROCESS DURING STORAGE AT 4OC

Author(s)

HEDAYATIFARD M. | YOUSEFTABAR MIRI N. | FADAVI A. | Issue Writer Certificate

Keywords

DRYINGQ1

FRESH GRASS CARPQ2

MICROBIOLOGYQ1

SENSORY ATTRIBUTESQ2

Abstract

The SENSORY ATTRIBUTES (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal DRYING. The samples were dried within 4-24 hrs in a laboratory dryer at 65°C and were packed under air condition and stored at 4oC. Temperature and time were recorded until moisture reduced to 35%. Both Row and dried samples were analyzed. The results showed that there was no difference in SENSORY ATTRIBUTES and microbal counts after DRYING processs (p>0.05). The results also showed that all of microbial counts and SENSORY ATTRIBUTES were changed during cold-storing. Microbial load of packed just-dried fish was lower than cold-stored samples; qua bacteria and mold-yeast counts were significantly increased at the day 30 from 2.90 to 3.58 and 1.62 to 3.31 Log cfu/g, respectively (p<0.05). Among of organoleptic parameters, taste and texture showed most changes during storing (p<0.05). Finally, dried products although showed a Quality loss in sensory and microbial indices, had an acceptable quality during 30 days of storage.

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APA: Copy

HEDAYATIFARD, M., YOUSEFTABAR MIRI, N., & FADAVI, A.. (2016). CHANGES OF THE SENSORY ATTRIBUTES AND MICROBIAL LOAD OF GRASS-CARP (CTENOPHARYNGODON IDELLA) FILLET AFFECTED BY THERMAL DRYING PROCESS DURING STORAGE AT 4^OC. JOURNAL OF FOOD MICROBIOLOGY, 3(2), 11-23. SID. https://sid.ir/paper/250766/en

Vancouver: Copy

HEDAYATIFARD M., YOUSEFTABAR MIRI N., FADAVI A.. CHANGES OF THE SENSORY ATTRIBUTES AND MICROBIAL LOAD OF GRASS-CARP (CTENOPHARYNGODON IDELLA) FILLET AFFECTED BY THERMAL DRYING PROCESS DURING STORAGE AT 4^OC. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2016;3(2):11-23. Available from: https://sid.ir/paper/250766/en

IEEE: Copy

M. HEDAYATIFARD, N. YOUSEFTABAR MIRI, and A. FADAVI, “CHANGES OF THE SENSORY ATTRIBUTES AND MICROBIAL LOAD OF GRASS-CARP (CTENOPHARYNGODON IDELLA) FILLET AFFECTED BY THERMAL DRYING PROCESS DURING STORAGE AT 4^OC,” JOURNAL OF FOOD MICROBIOLOGY, vol. 3, no. 2, pp. 11–23, 2016, [Online]. Available: https://sid.ir/paper/250766/en

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