CHEMICAL AND SENSORY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING FROZEN STORAGE (-18 °C)

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Khorramgah M.; REZAEI M.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:9 | Issue:37 Page(s): 101-107

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Title

CHEMICAL AND SENSORY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING FROZEN STORAGE (-18 °C)

Author(s)

Khorramgah M. | REZAEI M. | Issue Writer Certificate

Keywords

KUTUMQ2

CHEMICAL CHANGESQ3

SENSORY PROPERTIESQ3

FROZEN STORAGEQ2

Abstract

Change in chemical deterioration index (peroxide value, PV; thiobarbituric acid index, TBA; free fatty acids, FFA; total volatile basic nitrogen, TVB-N) and SENSORY PROPERTIES (texture, general appearance and eye) of KUTUM (Rutilus frisii KUTUM) during 6 months FROZEN STORAGE (-18 oC) was investigated. PV were increased until month 3, then decreased (P<0/05). During storage period the amount of TBA and FFA increased (P<0/05). TVB-N value did not follow a regular pattern but on the whole increased during storage period. None of the chemical quality parameters exceeded the acceptability limits. These results were supported by the results of sensory analyses. Results of this study showed that KUTUM has acceptable quality during 6 month FROZEN STORAGE.

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APA: Copy

Khorramgah, M., & REZAEI, M.. (2013). CHEMICAL AND SENSORY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING FROZEN STORAGE (-18 ^°C). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 101-107. SID. https://sid.ir/paper/72503/en

Vancouver: Copy

Khorramgah M., REZAEI M.. CHEMICAL AND SENSORY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING FROZEN STORAGE (-18 ^°C). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):101-107. Available from: https://sid.ir/paper/72503/en

IEEE: Copy

M. Khorramgah, and M. REZAEI, “CHEMICAL AND SENSORY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING FROZEN STORAGE (-18 ^°C),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 101–107, 2013, [Online]. Available: https://sid.ir/paper/72503/en

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