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

video

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

sound

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

Persian Version

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

View:

256
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

184
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

COMBINED EFFECT OF SODIUM POLYPHOSPHATE AND SMOKING ON QUALITY PARAMETERS OF FISH (CAPOETA UMBLA) SAUSAGE

Pages

  86-95

Abstract

 Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of SODIUM POLYPHOSPHATE and SMOKING on the SHELF LIFE of FISH SAUSAGE that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups: control group (A), which used neither SODIUM POLYPHOSPHATE nor SMOKING; and treatment groups that used only SODIUM POLYPHOSPHATE (group B), SMOKING (group C) and a combination of SODIUM POLYPHOSPHATE and SMOKING (group D). The SHELF LIFE of FISH SAUSAGE in each group was evaluated according to microbiological (total mesophilic and psychrotrophic bacteria, lactic acid bacteria, yeasts and molds), chemical (pH, thiobarbituoric acid and total volatile basic nitrogen) and sensory analysis. The SHELF LIFE of groups A, B, and C was determined as 42 days, while the SHELF LIFE of group D was 56 days. Thus, we found significant differences between group D and the other two treatment groups, B and C (p<0.05). The findings of the present study indicated that the combination of sodiumpolyphosphate+SMOKING showed a positive ability to extend the SHELF LIFE of FISH SAUSAGE.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    OZPOLAT, E., & GURAN, H.S.. (2017). COMBINED EFFECT OF SODIUM POLYPHOSPHATE AND SMOKING ON QUALITY PARAMETERS OF FISH (CAPOETA UMBLA) SAUSAGE. IRANIAN JOURNAL OF FISHERIES SCIENCES, 16(1), 86-95. SID. https://sid.ir/paper/693007/en

    Vancouver: Copy

    OZPOLAT E., GURAN H.S.. COMBINED EFFECT OF SODIUM POLYPHOSPHATE AND SMOKING ON QUALITY PARAMETERS OF FISH (CAPOETA UMBLA) SAUSAGE. IRANIAN JOURNAL OF FISHERIES SCIENCES[Internet]. 2017;16(1):86-95. Available from: https://sid.ir/paper/693007/en

    IEEE: Copy

    E. OZPOLAT, and H.S. GURAN, “COMBINED EFFECT OF SODIUM POLYPHOSPHATE AND SMOKING ON QUALITY PARAMETERS OF FISH (CAPOETA UMBLA) SAUSAGE,” IRANIAN JOURNAL OF FISHERIES SCIENCES, vol. 16, no. 1, pp. 86–95, 2017, [Online]. Available: https://sid.ir/paper/693007/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button