CHANGES THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS AT FILLET AND GUTTED MULLET LIZA SALIENS DURING THREE MONTHS OF PICKLE SALTING

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SOLEIMANY FARSANY A.; KHODANAZARY A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:61 Page(s): 25-32

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Title

CHANGES THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS AT FILLET AND GUTTED MULLET LIZA SALIENS DURING THREE MONTHS OF PICKLE SALTING

Author(s)

SOLEIMANY FARSANY A. | KHODANAZARY A. | Issue Writer Certificate

Keywords

LIZA SALIENSQ2

PICKLE SALTINGQ2

DRYINGQ2

Abstract

Salting-drying carp is a fish products traditionally consumed in Iran. So, in this study, physicochemical and organoleptic changes during processing and storage of salted-dried mullet were investigated. For this purpose, samples of fillet and gutted mullet were salted at 4 oC for 10 days, which was followed by sun DRYING and storage. Comparing the physicochemical analysis on raw and processed fish showed that the amount of moisture decreased during processing (P<0.05) and amount of salt, fat and total volatile bases nitrogen increased significantly. The protein and pH decreased in beginning of salting and then increased significantly. Thiobarbitoric acid content initially increased during salting and DRYING and then decreased (P<0.05). Organoleptic properties in fillet and gutted mullet were similar during different stages of processing (P>0.05). It was concluded that the use of salted-dried fillet for mullet had a better result.

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APA: Copy

SOLEIMANY FARSANY, A., & KHODANAZARY, A.. (2016). CHANGES THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS AT FILLET AND GUTTED MULLET LIZA SALIENS DURING THREE MONTHS OF PICKLE SALTING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(61), 25-32. SID. https://sid.ir/paper/71859/en

Vancouver: Copy

SOLEIMANY FARSANY A., KHODANAZARY A.. CHANGES THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS AT FILLET AND GUTTED MULLET LIZA SALIENS DURING THREE MONTHS OF PICKLE SALTING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(61):25-32. Available from: https://sid.ir/paper/71859/en

IEEE: Copy

A. SOLEIMANY FARSANY, and A. KHODANAZARY, “CHANGES THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS AT FILLET AND GUTTED MULLET LIZA SALIENS DURING THREE MONTHS OF PICKLE SALTING,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 61, pp. 25–32, 2016, [Online]. Available: https://sid.ir/paper/71859/en

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