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Information Journal Paper

Title

Quality changes of anchovy (Encrasicholina punctifer) during iced storage

Pages

  37-47

Abstract

 In the present study, Quality and Shelf-life of anchovy (Encrasicholina punctifer) during 12 days of iced storage (+1 to-1 ˚ C) were investigated by using of sensory, chemical and microbial indices. For sensory assessment, internal organs, gill, peritoneum, skin, eyes, color along spine, abdominal cavity and flesh of samples were assessed. For chemical assessment, indices of pH, total volatile base of nitrogen (TVB-N), free fatty acids (FFA), peroxide value (PV) and thiobarbituric acid (TBA) were measured. Microbial analysis was done by counting the colonies of bacteria during the storage period. Sensory analysis showed that the Shelf-life of the anchovy was between 7 to 9 days. Total counts of bacteria exceeded the acceptable limit (10 6 colonies per gram of meat) on the 8 th day of storage. A high correlation (0. 96) observed between sensory and microbial results. The pH of fish increased from 6. 27 to 7. 56 at the end of storage. Total volatile base of nitrogen (TVB-N) of fresh anchovy at the first day of storage was 8/67 mg N/100 g meat and reached to 36. 65 at Day 12 of survey. The changes of free fatty acids were in the range of 3. 63-8. 60 % of oleic acid (p<0. 05). Peroxide value (milliequivalents active oxygen per kg lipid) significantly increased from 11. 37 at the beginning to 30. 96 at the last day of storage (p<0. 05). The amount of thiobarbituric acid (milligrams of malondialdehyde per kg of meat) increased from 0. 35 at Day 0 to 5. 16 at Day 12. The shelflife of anchovy days during iced storage estimated between 7-9 based on the sensory, microbial and chemical results.

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    APA: Copy

    SHARIFIAN, S., Sharifian, Saber, & MORTAZAVI, M.S.. (2020). Quality changes of anchovy (Encrasicholina punctifer) during iced storage. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 29(5 ), 37-47. SID. https://sid.ir/paper/373675/en

    Vancouver: Copy

    SHARIFIAN S., Sharifian Saber, MORTAZAVI M.S.. Quality changes of anchovy (Encrasicholina punctifer) during iced storage. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2020;29(5 ):37-47. Available from: https://sid.ir/paper/373675/en

    IEEE: Copy

    S. SHARIFIAN, Saber Sharifian, and M.S. MORTAZAVI, “Quality changes of anchovy (Encrasicholina punctifer) during iced storage,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 29, no. 5 , pp. 37–47, 2020, [Online]. Available: https://sid.ir/paper/373675/en

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