PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS) | ||
| مجله علمی شیلات ایران | ||
| Article 11, Volume 14, Issue 1, December 2017, Pages 133-146 PDF (275.05 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/isfj.2017.113822 | ||
| Authors | ||
| S. Moeini; N. Forozan sobhani por | ||
| karaj | ||
| Abstract | ||
| In this research five formula for production of fried marinade from roach (Rutilus rutilus caspius) were investigated. The samples were refrigerated at 6±2°C for sixty days. The refrigerated samples were tested at a scheduled interval for the changes in their organoleptic properties, pH, peroxide value, total volatile base and total count of bacteria. The results showed that after two days of the storage the pH of all the samples reached to less than 4.12 while the peroxide value ranged between 2.15 and 7.1 milli equivalents/Kg but the amount of total volatile base for the samples was 7.8 mg/100g and did not show any changes. The total count of bacteria for most of the samples was negative. According to the results of the taste panel two of the formula ranked as the best and two as medium for their organoleptic properties. | ||
| Keywords | ||
| ROACH FISH; RUTILUS RUTILUS CASPIUS; FRIED MARINADE | ||
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