مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

358
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

Investigation on nutitional values of Lethrinus Lentjan fish marinade using acetic acid

Pages

  305-315

Abstract

 Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4, 437 g were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan Khatam-Alanbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and acetic acid, salt, garlic and red pepper and then, marinade stored in refrigerator for 2 weeks. The spoilage indexes such as peroxide index, TVB-N, TBA and FFA were measured and compared to raw samples, for determination the nutritional value and health of the consumer. The results showed that the marinating process increased the indexes of TBA, PV, TVB-N and FFA. In general, it can be concluded that the marinade process of fish causes a change in the nutritional value of the product.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    ABEROUMAND, A., & BAESI, F.. (2021). Investigation on nutitional values of Lethrinus Lentjan fish marinade using acetic acid. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 305-315. SID. https://sid.ir/paper/365495/en

    Vancouver: Copy

    ABEROUMAND A., BAESI F.. Investigation on nutitional values of Lethrinus Lentjan fish marinade using acetic acid. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):305-315. Available from: https://sid.ir/paper/365495/en

    IEEE: Copy

    A. ABEROUMAND, and F. BAESI, “Investigation on nutitional values of Lethrinus Lentjan fish marinade using acetic acid,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 305–315, 2021, [Online]. Available: https://sid.ir/paper/365495/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top