SENSORY, CHEMICAL, MICROBIAL LOAD AND FATTY ACID COMPOSITION CHANGES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) AFTER THERMAL DRYING PROCESS, VACUUM PACKAGING AND HOLDING IN 4OC

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HEDAYATIFARD M.

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Journal: Iranian Scientific Fisheries Journal Year:2016 | Volume:24 | Issue:4 Page(s): 127-143

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Title

SENSORY, CHEMICAL, MICROBIAL LOAD AND FATTY ACID COMPOSITION CHANGES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) AFTER THERMAL DRYING PROCESS, VACUUM PACKAGING AND HOLDING IN 4OC

Author(s)

HEDAYATIFARD M. | Issue Writer Certificate

Keywords

DRYINGQ2

HYPOPHTHALMICHTHYS MOLITRIXQ2

FATTY ACIDQ2

QUALITYQ2

Abstract

The sensory attributes, chemical indices, microbial load and FATTY ACID composition of Silver carp were investigated as affected by thermal DRYING. The samples were dried at 60oC for 4-24 h using a laboratory dryer, and stored at 4oC. Temperature and time were recorded until moisture reduced to 35%. The products were packed under atmospheric and vacuum conditions. The results showed that there were no effects on sensory attributes, microbial load, pH and FFA. However DRYING significantly (p<0.05) affected TVB-N (4.26 to 18.30 mg/100g), PV (0.46 to 2.36 meqO2/Kg) and TBA (0.032 to 0.105 mgMDA/Kg). Mold and yeast counts were significantly (p<0.05) decreased (1 to 0.50 Log cfu/g) after process. Saturated FATTY ACIDs (30.66 to 34.29 g/100g) and & omega; -6 FATTY ACIDs (5.57 to 7.13 g/100g) were significantly (p<0.05) increased due to DRYING, but in contrast unsaturated FATTY ACIDs (54.62 to 50.56 g/100g), & omega; -3 (16.10 to 7.37 g/100g) and Polyunsaturated FATTY ACIDs (21.76 to 14.50 g/100g) were significantly (p<0.05) decreased. However, all of qualitative parameters and sensory attributes were changed during storage. Microbial load of vacuum-packed dried fish were lower than atmospheric samples; qua bacteria and mold-yeast counts were significantly (p<0.05) increased from 2.05 to 3.26 and 1.06 to 3.52 Log cfu/g, respectively. The results showed that vacuum packaging did not affect sensory attributes. Both dried products had acceptable QUALITY during 30 days of storage but the vacuum-packed were better than atmospheric packed.

Cites

EFFECT OF THERMAL DRYING PROCESS ON THE CHEMICAL INDICES AND FATTY ACIDS COMPOSITION OF GRASS-CARP (CTENOPHARYNGODON IDELLA) AND THOSE CHANGES DURING STORAGE AT 4°C

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APA: Copy

HEDAYATIFARD, M.. (2016). SENSORY, CHEMICAL, MICROBIAL LOAD AND FATTY ACID COMPOSITION CHANGES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) AFTER THERMAL DRYING PROCESS, VACUUM PACKAGING AND HOLDING IN 4^OC. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 24(4), 127-143. SID. https://sid.ir/paper/4556/en

Vancouver: Copy

HEDAYATIFARD M.. SENSORY, CHEMICAL, MICROBIAL LOAD AND FATTY ACID COMPOSITION CHANGES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) AFTER THERMAL DRYING PROCESS, VACUUM PACKAGING AND HOLDING IN 4^OC. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2016;24(4):127-143. Available from: https://sid.ir/paper/4556/en

IEEE: Copy

M. HEDAYATIFARD, “SENSORY, CHEMICAL, MICROBIAL LOAD AND FATTY ACID COMPOSITION CHANGES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) AFTER THERMAL DRYING PROCESS, VACUUM PACKAGING AND HOLDING IN 4^OC,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 24, no. 4, pp. 127–143, 2016, [Online]. Available: https://sid.ir/paper/4556/en

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