rafiepour, F., seifzadeh, M., Khanipour, A. (2018). The effect of different levels of wheat and potato starch on the chemical and sensory quality of silver carp (Hypophthalmichthys molitrix) and the preserved production of canned food during 24 months of storage at room temperature. , 2(spring), 99-108.
ferydon rafiepour; mina seifzadeh; Aliasghar Khanipour. "The effect of different levels of wheat and potato starch on the chemical and sensory quality of silver carp (Hypophthalmichthys molitrix) and the preserved production of canned food during 24 months of storage at room temperature". , 2, spring, 2018, 99-108.
rafiepour, F., seifzadeh, M., Khanipour, A. (2018). 'The effect of different levels of wheat and potato starch on the chemical and sensory quality of silver carp (Hypophthalmichthys molitrix) and the preserved production of canned food during 24 months of storage at room temperature', , 2(spring), pp. 99-108.
rafiepour, F., seifzadeh, M., Khanipour, A. The effect of different levels of wheat and potato starch on the chemical and sensory quality of silver carp (Hypophthalmichthys molitrix) and the preserved production of canned food during 24 months of storage at room temperature. , 2018; 2(spring): 99-108.

The effect of different levels of wheat and potato starch on the chemical and sensory quality of silver carp (Hypophthalmichthys molitrix) and the preserved production of canned food during 24 months of storage at room temperature

علوم آبزی پروری پیشرفته
Article 7, Volume 2, spring, June 2018, Pages 99-108    PDF (797.56 K)
Document Type: article
Authors
ferydon rafiepour* ; mina seifzadeh; Aliasghar Khanipour
Inland Waters Aquaculture Research center, Iranian Fisheries Science Research Institute (IFSRI), Agriculture research Education and Extension Organization (AREEO), Bandar-e Anzali, Iran
Abstract
Fish ball is a product, comprising a  combination of pure fish meat and authorized additives,  is consumed both raw and cooked. Within the present study ,the major objective of opting for  canned meat production was to determine the most suitable starch content in order to improve tissue quality, sustainability, and sensory quality of fish. In order to optimize the fish soup formulation, two types of wheat and wheat starch were in a separate  and mixed  way in an equal proportion  at levels of 5, 10 and 15% with 80% cornflour meat in 6 treatments. Authorized  additives and natural flavors (onion, garlic, salt, eggs, spices) were used for all groups of intervention  and control. The results revealed that the use of 5% starch in the production of fish soup was not acceptable in terms of color, odor, and texture. The intervention or treatment group  participants with 15% starch samples, due to the high starch content , were only desirable largely because of  the presence of whiteness. As the starches increased, the color of the coat was brighter and more acceptable; however, in terms of texture, being  an important indicator, the intervention or better called treatment failed to keep  its  form maintaining  capabilities. When  two types of starches –with a proportion of  10% and separately – were used in cooking fish balls , there was no significant difference in color, odor, taste and texture indices. The characteristics of evaluation (color, odor, taste and texture) in 10% -combination (5% potato, 5% wheat) treatments were higher than those of  10%- separation of wheat and potato starch. Based on the investigation and the obtained results from the tests conducted , it is grasped that the canned fish ,having been kept without any microbial flavours for two years, was compatible with the established standards. Thus canned fish ball is capable of being kept for two years in 25 c°
 
Keywords
Silver carp; Canned fish; Room temperature; starch
References
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