EFFECT OF DIFFERENT CONCENTRATIONS OF PURE AND MIXED SALT ON THE SHELF LIFE OF SALTED RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATED STORAGE

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SHABANPOUR B.; GHORBANIAN G.; OJAGH S.M.; POURASHOURI P.; AGHILI NEGAD S.M.

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Journal: JOURNAL OF FOOD HYGIENE Year:2017 | Volume:6 | Issue:4 (24) Page(s): 31-43

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Title

EFFECT OF DIFFERENT CONCENTRATIONS OF PURE AND MIXED SALT ON THE SHELF LIFE OF SALTED RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATED STORAGE

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Keywords

RAINBOW TROUT ROEQ2

SALTINGQ1

QUALITYQ2

SHELF LIFEQ1

Abstract

This study aimed to investigate the effects of SALTING of rainbow trout (Onchorhynchus mykiss) roe by pure and mixed salts (3.5, 4.5 and 5.5 %) on the QUALITY and SHELF LIFE of the product, with respect to the contents of Total Volatile base nitrogen (TVBN), lipid oxidation (TBA), and on the proximate compositions during storage. The processing of roe leaded to changes in its chemical composition. In comparison with fresh roe, salted roe presented higher contents of TBA and lower content of TVBN. The greatest increases of TVBN were observed in the samples salted by salt without additives, in which TVBN was detected at 43.43 mg/100 g. pH value, salt absorption and TVBN and lipid oxidation had significant increase during storage (p<0.05). By increasing the salt concentration of 3.5 to 4.5 and 5.5%, rate of lipid oxidation was increased; however, moisture, protein content and TVBN and pH were decreased. The addition of mixed salt as a preservative decrease the pH value had a significant effect in maintaining the QUALITY of the roe.

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APA: Copy

SHABANPOUR, B., GHORBANIAN, G., OJAGH, S.M., POURASHOURI, P., & AGHILI NEGAD, S.M.. (2017). EFFECT OF DIFFERENT CONCENTRATIONS OF PURE AND MIXED SALT ON THE SHELF LIFE OF SALTED RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATED STORAGE. JOURNAL OF FOOD HYGIENE, 6(4 (24) ), 31-43. SID. https://sid.ir/paper/363883/en

Vancouver: Copy

SHABANPOUR B., GHORBANIAN G., OJAGH S.M., POURASHOURI P., AGHILI NEGAD S.M.. EFFECT OF DIFFERENT CONCENTRATIONS OF PURE AND MIXED SALT ON THE SHELF LIFE OF SALTED RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATED STORAGE. JOURNAL OF FOOD HYGIENE[Internet]. 2017;6(4 (24) ):31-43. Available from: https://sid.ir/paper/363883/en

IEEE: Copy

B. SHABANPOUR, G. GHORBANIAN, S.M. OJAGH, P. POURASHOURI, and S.M. AGHILI NEGAD, “EFFECT OF DIFFERENT CONCENTRATIONS OF PURE AND MIXED SALT ON THE SHELF LIFE OF SALTED RAINBOW TROUT (ONCORHYNCHUS MYKISS) ROE DURING REFRIGERATED STORAGE,” JOURNAL OF FOOD HYGIENE, vol. 6, no. 4 (24) , pp. 31–43, 2017, [Online]. Available: https://sid.ir/paper/363883/en

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