PRODUTION OF FISH CAKE FROM CARP AND ITS SHELF LIFE IN COLD STORE AT -18°C

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MOEENI S.; BASIMY B.

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

Journal Paper

Paper Information

Journal: Iranian Scientific Fisheries Journal Year:2004 | Volume:13 | Issue:1 Page(s): 163-170

Download Full-Text

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

Persian Verion

View:

1,410

Download:

Cites:

Information Journal Paper

Title

PRODUTION OF FISH CAKE FROM CARP AND ITS SHELF LIFE IN COLD STORE AT -18°C

Author(s)

MOEENI S. | BASIMY B. | Issue Writer Certificate

Keywords

CARP CAKEQ4

PEROXIDE VALUEQ4

TVBQ2

ORGANOLEPTIC TESTQ2

SHELF LIFEQ2

Abstract

The increase in production of warm water fishes in Iran, such as carp, produces a need for development of new methods of food production for human consumption. In this research four formula for production of fish cake from carp were investigated. Using the chosen formula which consisted of 52% debonded carp meat, 28% potato, 10% whole egg, 8% flour and 2% of a mixture of garlic, ginger, nutmeg, pepper powder and salt, the fish cake was made. Then during 120 days at 18°C, according to a time schedule, the samples were tested for changes in their total volatile base, PEROXIDE VALUE and total count of bacteria. The results indicate that changes in TVB was from 14.0 to 18.9 mg/100g, PEROXIDE VALUE changed from 4.0 to 4.9 meq/kg. The total count of bacteria for all of the samples was negative. The SHELF LIFE of CARP CAKE as the result of PEROXIDE VALUE increase was estimated to be 90 days at 18°C in cold store. This CARP CAKE contains 20% protein, 8% oil, 10% carbohydrate, 6% ash and 56% moisture.

Cites

References

No record.

Cite

APA: Copy

MOEENI, S., & BASIMY, B.. (2004). PRODUTION OF FISH CAKE FROM CARP AND ITS SHELF LIFE IN COLD STORE AT -18°C. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 13(1), 163-170. SID. https://sid.ir/paper/4952/en

Vancouver: Copy

MOEENI S., BASIMY B.. PRODUTION OF FISH CAKE FROM CARP AND ITS SHELF LIFE IN COLD STORE AT -18°C. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2004;13(1):163-170. Available from: https://sid.ir/paper/4952/en

IEEE: Copy

S. MOEENI, and B. BASIMY, “PRODUTION OF FISH CAKE FROM CARP AND ITS SHELF LIFE IN COLD STORE AT -18°C,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 13, no. 1, pp. 163–170, 2004, [Online]. Available: https://sid.ir/paper/4952/en

Related Journal Papers