PRODUTION OF FISH CAKE FROM CARP AND ITS SHELF LIFE IN COLD STORE AT -18°C | ||
| مجله علمی شیلات ایران | ||
| Article 11, Volume 13, Issue 1, April 2004, Pages 163-170 PDF (169.63 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/isfj.2004.113724 | ||
| Authors | ||
| S. Moeini; B. Basimi | ||
| Karaj | ||
| Abstract | ||
| The increase in production of warm water fishes in Iran, such as carp, produces a need for development of new methods of food production for human consumption. In this research four formula for production of fish cake from carp were investigated. Using the chosen formula which consisted of 52% debonded carp meat, 28% potato, 10% whole egg, 8% flour and 2% of a mixture of garlic, ginger, nutmeg, pepper powder and salt, the fish cake was made. Then during 120 days at 18°C, according to a time schedule, the samples were tested for changes in their total volatile base, peroxide value and total count of bacteria. The results indicate that changes in TVB was from 14.0 to 18.9 mg/100g, peroxide value changed from 4.0 to 4.9 meq/kg. The total count of bacteria for all of the samples was negative. The shelf life of carp cake as the result of peroxide value increase was estimated to be 90 days at 18°C in cold store. This carp cake contains 20% protein, 8% oil, 10% carbohydrate, 6% ash and 56% moisture. | ||
| Keywords | ||
| CARP CAKE; PEROXIDE VALUE; TVB; ORGANOLEPTIC TEST; Shelf life | ||
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