PHYSICOCHEMICAL AND SENSORY QUALITY CHANGES OF SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) IN FROZEN STORAGE AT -18OC

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JALILI S.H.; HAMRANG OMSHI A.

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Paper Information

Journal: Iranian Scientific Fisheries Journal Year:2011 | Volume:20 | Issue:3 Page(s): 33-44

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Information Journal Paper

Title

PHYSICOCHEMICAL AND SENSORY QUALITY CHANGES OF SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) IN FROZEN STORAGE AT -18OC

Author(s)

JALILI S.H. | HAMRANG OMSHI A. | Issue Writer Certificate

Keywords

SURIMIQ3

SILVER CARPQ2

FROZEN STORAGEQ2

QUALITY CHANGESQ2

SHELF LIFEQ2

Abstract

The physicochemical and sensory QUALITY CHANGES of SILVER CARP(Hypophthalmichthys molitrix)SURIMI were studied during three months at FROZEN STORAGE (-18oC). The results showed that with increasing storage time of SURIMI from SILVER CARP, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85 meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at FROZEN STORAGE. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced SURIMI gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of SILVER CARP SURIMI, the samples were between allowed limits and acceptable after three months at FROZEN STORAGE.

Cites

CHANGES IN PHYSICAL AND MICROSTRUCTURE ATTRIBUTES OF SURIMI FROM BLACK MOUTH CROAKER (ATROBUCCA NIBE) DURING FROZEN STORAGE (-18OC)

References

تغییر ماهیت پروتئین عضلات (اکتین و مایوسین) ماهی سفید دریای خزر (Rutilus frisii kutum) در هنگام نگهداری در سردخانه

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APA: Copy

JALILI, S.H., & HAMRANG OMSHI, A.. (2011). PHYSICOCHEMICAL AND SENSORY QUALITY CHANGES OF SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) IN FROZEN STORAGE AT -18^OC. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 20(3), 33-44. SID. https://sid.ir/paper/4978/en

Vancouver: Copy

JALILI S.H., HAMRANG OMSHI A.. PHYSICOCHEMICAL AND SENSORY QUALITY CHANGES OF SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) IN FROZEN STORAGE AT -18^OC. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2011;20(3):33-44. Available from: https://sid.ir/paper/4978/en

IEEE: Copy

S.H. JALILI, and A. HAMRANG OMSHI, “PHYSICOCHEMICAL AND SENSORY QUALITY CHANGES OF SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) IN FROZEN STORAGE AT -18^OC,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 20, no. 3, pp. 33–44, 2011, [Online]. Available: https://sid.ir/paper/4978/en

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