LIPID QUALITY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING ICE STORAGE

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HOSSEINI S.V.; REZAEI MASOUD; SAHARI MOHAMMAD ALI; HOSSEINI HEDAYAT

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Journal: Journal of food science and technology Year:2005 | Volume:2 | Issue:2 Page(s): 39-49

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Title

LIPID QUALITY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING ICE STORAGE

Author(s)

HOSSEINI S.V. | REZAEI MASOUD | SAHARI MOHAMMAD ALI | HOSSEINI HEDAYAT | Issue Writer Certificate

Keywords

KUTUM (RUTILUS FRISII KUTUM)Q4

SHELFLIFEQ4

LIPID CHANGESQ2

SENSORY EVALUATIONQ2

ICEQ4

Abstract

Change in some quality characteristics of the kutum (Rutilus frisii kutum) was investigated. In this work, changes in moisture (M), total lipid (TL), peroxide value (PV), thiobarbitoric acid (TBA), free fatty acid (FFA), and heme iron (HI) and SENSORY EVALUATION (such as texture, general appearance, eye, color and odor of gills) were determined during 1, 4, 7, 10, 13 and 20 days after ICE storage period. Statistical analysis showed significant decrease in all samples with regard to oxidative and hydrolitic deterioration (P<0.05). Also, SENSORY EVALUATION through indexes of eye, texture, general appearance, gill odor and gill appearance were recorded excellent to good till 4th and good to acceptable until 10th days.

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References

COMPARATIVE STUDY ON LIPID QUALITY OF ANCHOVY KILKA (CLUPEONELLA ENGRAULIFORMIS) UNDER TWO TEMPORARY CHILLED TRANSPORT AND STORAGE METHODS

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APA: Copy

HOSSEINI, S.V., REZAEI, MASOUD, SAHARI, MOHAMMAD ALI, & HOSSEINI, HEDAYAT. (2005). LIPID QUALITY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING ICE STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(2), 39-49. SID. https://sid.ir/paper/71710/en

Vancouver: Copy

HOSSEINI S.V., REZAEI MASOUD, SAHARI MOHAMMAD ALI, HOSSEINI HEDAYAT. LIPID QUALITY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING ICE STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(2):39-49. Available from: https://sid.ir/paper/71710/en

IEEE: Copy

S.V. HOSSEINI, MASOUD REZAEI, MOHAMMAD ALI SAHARI, and HEDAYAT HOSSEINI, “LIPID QUALITY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING ICE STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 39–49, 2005, [Online]. Available: https://sid.ir/paper/71710/en

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