The quality changes and shelf life of fast and slow frozen Scomberomorus commerson Lacepede, 1800 fillet

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OUJIFARD AMIN

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Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2020 | Volume:9 | Issue:4 Page(s): 293-304

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Title

The quality changes and shelf life of fast and slow frozen Scomberomorus commerson Lacepede, 1800 fillet

Author(s)

OUJIFARD AMIN | Issue Writer Certificate

Keywords

Chemical testQ2

Fatty acidsQ2

FrozenQ2

Scomberomorus commersonQ1

Sensory analysisQ2

Abstract

The main focus for this study was to compare and evaluate the quality changes and to determine the shelf life of Frozen Scomberomorus commerson fillet using quick and slow freezing methods. Scomberomorus commerson fillets were Frozen by slow and quick freezing methods and kept in the freezer at-18° C for 180 days. Then proximate analysis, Chemical test (Total volatile base nitrogen; TVN, Thiobarbituric acid; TBA), drip loss, Fatty acids profile and Sensory analysis were assessed. Generally, Ash content, TBA, and TVN, drip loss, SFA values were significantly increased during storage time whereas the moisture, protein, fat, PUFA and MUFA were significantly decreased (P<0. 05). The ratio of TVN, TBA and drip loss was found to be higher in slowly as against quickly Frozen fish. The PUFA (19. 71), MUFA (23. 40) and ω 3 (14. 69) of the quick samples was higher than that of the slow samples (16. 99, 22. 64, 12. 34%, respectively). Regarding Sensory analysis, both samples were in acceptable condition but the quality of quick samples was better than slow Frozen samples. The quick freezing method was generally much more influent on quality parameters than slow freezing method.

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APA: Copy

OUJIFARD, AMIN. (2020). The quality changes and shelf life of fast and slow frozen Scomberomorus commerson Lacepede, 1800 fillet. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 9(4 ), 293-304. SID. https://sid.ir/paper/369722/en

Vancouver: Copy

OUJIFARD AMIN. The quality changes and shelf life of fast and slow frozen Scomberomorus commerson Lacepede, 1800 fillet. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2020;9(4 ):293-304. Available from: https://sid.ir/paper/369722/en

IEEE: Copy

AMIN OUJIFARD, “The quality changes and shelf life of fast and slow frozen Scomberomorus commerson Lacepede, 1800 fillet,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 9, no. 4 , pp. 293–304, 2020, [Online]. Available: https://sid.ir/paper/369722/en

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