Comparison of qualitative characteristics of fish paste produced from minced Kilka (Clupeonella cultriventris) and Silver Carp (Hypophthalmichthys molitrix) | ||
| مجله علمی شیلات ایران | ||
| Article 11, Volume 27, Issue 3, September and October 2018, Pages 111-120 PDF (728.51 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/isfj.2018.117057 | ||
| Authors | ||
| F. Noghani; Gh. Zarehgashti; M. Saiefzadeh; Y. Moradi; Zh. Khoshkhoo; Y. Etemadian; S. Kamali | ||
| Abstract | ||
| The aim of this study was to determine the qualitative characteristics of ready-made fish paste made from minced meat (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) and its shelf-life at a refrigerated temperature.This compilation was performed in five treatments including amounts 100, 75, 50 and 25 percent of processed fish meat were cured. The treatments were packed in heat-resistant glass after pasteurization. Samples were stored at 4 oC for 40 days.The amount of TVB-N in the experimental treatments during the course of the change was increased that this factor varied between15.25-31.25 mg/100 g of meat in experimental treatments. This factor was in the 100% rolled silver carp treatment until the end of the shelf life in the standard range. The amount of tybarbibacteric acid increased during storage period varied between 0.13-2.11mg malondialdehyde/1000g in experimental treatments, but this factor was in the 100% treatment of silver carp paste after the end of the maintenance period in the standard range (less than 1.8 mg/100gr), in other treatments, after 30 days, was more than standard limitation. The pH changes in treatments did not significantly decrease (P>0.05), this factor varied between 5.05 to 5.93 in the experimental period. Total bacterial counts, psychrophilic bacteria and coliform and molds were not observed in experimental treatments during storage period. Microbial contamination was not observed during the storage period in the refrigerator in the experimental treatments. The taste and texture in silver carp treatment (100%) were better than other treatments. The ash, protein and fat in 5 treatments did not significantly change during storage (p>0.05). The moisture content was not significantly increased in all five treatments during storage (p>0.05). Results showed treatment of processed carp (100%) was better than other treatments (p<0.05). | ||
| Keywords | ||
| Sensory evaluation; Fish paste; Silver carp; minced meat; Kilka | ||
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