| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,037 |
| تعداد مقالات | 33,984 |
| تعداد مشاهده مقاله | 45,780,003 |
| تعداد دریافت فایل اصل مقاله | 77,192,482 |
تاثیر نگهداری در انجماد بر بافت و رنگ برگرهای ماهی تهیه شده از سوریمی سارم | ||
| مجله علمی شیلات ایران | ||
| مقاله 15، دوره 19، شماره 1، فروردین 1389، صفحه 161-166 اصل مقاله (248.89 K) | ||
| شناسه دیجیتال (DOI): 10.22092/isfj.2017.110292 | ||
| نویسندگان | ||
| مرضیه موسوی نسب* ؛ میترا پرویزی؛ عسگر فرحناکی؛ حمیدرضا قیصری | ||
| عنوان مقاله [English] | ||
| Effect of frozen storage on texture and color of fish burgers produced from Sarm surimi | ||
| نویسندگان [English] | ||
| M Mousavi Nassab؛ M Parvizi؛ A Farahnaki؛ H Gheisari | ||
| چکیده [English] | ||
| Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients. Some quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and surimi burger. Physical properties such as color stability (L, a and b values) and textural hardness before and after cooking were determined for surimi burgers during frozen storage at -20°C. Results showed that the hardness of surimi burgers and cooked samples were 768gf and 204gf, respectively at-the beginning of storage, and it was increased at the end of storage (921gf for surimi burger and 462gf for the cooked sample). Hardness showed significant difference through storage (P<0.05). No major change was observed in the "L" value in surimi burger after 2 months; however it was decreased significantly after 3 months of frozen storage. In addition, no significant changes were observed in the "a" and "b" values in surimi burgers during frozen storage (P>0.05). | ||
| کلیدواژه‌ها [English] | ||
| Surimi, PROCESSING, quality, AQUATICS | ||
|
آمار تعداد مشاهده مقاله: 291 تعداد دریافت فایل اصل مقاله: 226 |
||