A comparative study of fatty and amino acid changes in common Klika derived surimi prepared with washing and pH-shift methods and stored under frozen condition

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Ghyami Zohre; HOSSEINI SEYED VALI; Khodaee Hosein

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Journal Paper

Paper Information

Journal: JOURNAL OF AQUACULTURE SCIENCES Year:2020 | Volume:8 | Issue:14 Page(s): 134-145

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Information Journal Paper

Title

A comparative study of fatty and amino acid changes in common Klika derived surimi prepared with washing and pH-shift methods and stored under frozen condition

Author(s)

Ghyami Zohre | HOSSEINI SEYED VALI | Khodaee Hosein | Issue Writer Certificate

Keywords

Common Kilka

Surimi

Isolate protein

Nutritional quality

Abstract

In this study, Surimi Nutritional quality of Common Kilka (Clupeonella caspia) prepared by washing and pH shifting methods during freezing storage was investigated. The samples were stored under freezing conditions for three months and their nutritional qualities were evaluated for some nutritional properties (n3/n6 ratio, lipid quality indices such as TI index and AI index and EAA/NEAA ratio). According to the results, changes in AI index in time unit were significant (P<0. 05). The average of the pH shifting during the maintenance period was higher than that of the washing method. Also, the tropogenic index was significantly higher in the pH shifting method than the washing method, and the index decreased in the first two months and increased in the last month of storage. The EAA/NEAA ratio was higher than the wash method in the pH shifting method (P<0. 05). Regarding the changes in the n-3/n-6 ratio, there was no significant difference between the washing method and the pH shifting (P<0. 05), but this ratio had significant changes during the maintenance period and had a significant effect on this index (P<0. 05). The results showed that the values related to Nutritional quality indices measured in Surimi produced by the pH shifting method have a better utility than the washing method.

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APA: Copy

Ghyami, Zohre, HOSSEINI, SEYED VALI, & Khodaee, Hosein. (2020). A comparative study of fatty and amino acid changes in common Klika derived surimi prepared with washing and pH-shift methods and stored under frozen condition. JOURNAL OF AQUACULTURE SCIENCES, 8(14 ), 134-145. SID. https://sid.ir/paper/953079/en

Vancouver: Copy

Ghyami Zohre, HOSSEINI SEYED VALI, Khodaee Hosein. A comparative study of fatty and amino acid changes in common Klika derived surimi prepared with washing and pH-shift methods and stored under frozen condition. JOURNAL OF AQUACULTURE SCIENCES[Internet]. 2020;8(14 ):134-145. Available from: https://sid.ir/paper/953079/en

IEEE: Copy

Zohre Ghyami, SEYED VALI HOSSEINI, and Hosein Khodaee, “A comparative study of fatty and amino acid changes in common Klika derived surimi prepared with washing and pH-shift methods and stored under frozen condition,” JOURNAL OF AQUACULTURE SCIENCES, vol. 8, no. 14 , pp. 134–145, 2020, [Online]. Available: https://sid.ir/paper/953079/en

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