Comparison of qualitative characteristics of fish paste produced from minced Kilka (Clupeonella cultriventris) and Silver Carp (Hypophthalmichthys molitrix)

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.

NOGHANI F.; ZAREH GASHTI GH.; SEIFZADEH M.; MORADI Y.; KHOSHKHOO ZH.; ETEMADIAN Y.; KAMALI S.

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

Journal Paper

Paper Information

Journal: Iranian Scientific Fisheries Journal Year:2018 | Volume:27 | Issue:3 Page(s): 111-120

Download Full-Text

Persian Verion

View:

299

Download:

Cites:

Information Journal Paper

Title

Comparison of qualitative characteristics of fish paste produced from minced Kilka (Clupeonella cultriventris) and Silver Carp (Hypophthalmichthys molitrix)

Author(s)

Keywords

Sensory evaluationQ2

Fish pasteQ1

Silver carpQ1

minced meatQ1

KilkaQ3

Abstract

The aim of this study was to determine the qualitative characteristics of ready-made Fish paste made from minced meat (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix) and its shelf-life at a refrigerated temperature. This compilation was performed in five treatments including amounts 100, 75, 50 and 25 percent of processed fish meat were cured. The treatments were packed in heat-resistant glass after pasteurization. Samples were stored at 4oC for 40 days. The amount of TVB-N in the experimental treatments during the course of the change was increased that this factor varied between15. 25-31. 25 mg/100 g of meat in experimental treatments. This factor was in the 100% rolled Silver carp treatment until the end of the shelf life in the standard range. The amount of tybarbibacteric acid increased during storage period varied between 0. 13-2. 11mg malondialdehyde/1000g in experimental treatments, but this factor was in the 100% treatment of Silver carp paste after the end of the maintenance period in the standard range (less than 1. 8 mg/100gr), in other treatments, after 30 days, was more than standard limitation. The pH changes in treatments did not significantly decrease (P>0. 05), this factor varied between 5. 05 to 5. 93 in the experimental period. Total bacterial counts, psychrophilic bacteria and coliform and molds were not observed in experimental treatments during storage period. Microbial contamination was not observed during the storage period in the refrigerator in the experimental treatments. The taste and texture in Silver carp treatment (100%) were better than other treatments. The ash, protein and fat in 5 treatments did not significantly change during storage (p>0. 05). The moisture content was not significantly increased in all five treatments during storage (p>0. 05). Results showed treatment of processed carp (100%) was better than other treatments (p<0. 05).

Cites

No record.

References

No record.

Cite

APA: Copy

NOGHANI, F., ZAREH GASHTI, GH., SEIFZADEH, M., MORADI, Y., KHOSHKHOO, ZH., ETEMADIAN, Y., & KAMALI, S.. (2018). Comparison of qualitative characteristics of fish paste produced from minced Kilka (Clupeonella cultriventris) and Silver Carp (Hypophthalmichthys molitrix). IRANIAN SCIENTIFIC FISHERIES JOURNAL, 27(3 ), 111-120. SID. https://sid.ir/paper/5265/en

Vancouver: Copy

NOGHANI F., ZAREH GASHTI GH., SEIFZADEH M., MORADI Y., KHOSHKHOO ZH., ETEMADIAN Y., KAMALI S.. Comparison of qualitative characteristics of fish paste produced from minced Kilka (Clupeonella cultriventris) and Silver Carp (Hypophthalmichthys molitrix). IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2018;27(3 ):111-120. Available from: https://sid.ir/paper/5265/en

IEEE: Copy

F. NOGHANI, GH. ZAREH GASHTI, M. SEIFZADEH, Y. MORADI, ZH. KHOSHKHOO, Y. ETEMADIAN, and S. KAMALI, “Comparison of qualitative characteristics of fish paste produced from minced Kilka (Clupeonella cultriventris) and Silver Carp (Hypophthalmichthys molitrix),” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 27, no. 3 , pp. 111–120, 2018, [Online]. Available: https://sid.ir/paper/5265/en

Related Journal Papers