PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)
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 va...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Iranian Fisheries Research Organization
2005-01-01
|
| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_113822_en.html |
| _version_ | 1819206172589162496 |
|---|---|
| author | S. Moeini; N. Forozan sobhani por |
| author_facet | S. Moeini; N. Forozan sobhani por |
| author_sort | S. Moeini; N. Forozan sobhani por |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T05:03:23Z |
| format | Article |
| id | doaj.art-5cd51302e4064a67961500ca9ae9ea51 |
| institution | Directory Open Access Journal |
| issn | 1026-1354 2322-5998 |
| language | fas |
| last_indexed | 2024-12-23T05:03:23Z |
| publishDate | 2005-01-01 |
| publisher | Iranian Fisheries Research Organization |
| record_format | Article |
| series | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| spelling | doaj.art-5cd51302e4064a67961500ca9ae9ea512022-12-21T17:59:09ZfasIranian Fisheries Research OrganizationMajallah-i ̒Ilmī-i Shīlāt-i Īrān1026-13542322-59982005-01-01141133146PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)S. Moeini; N. Forozan sobhani porIn 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.http://isfj.areo.ir/article_113822_en.htmlROACH FISH; RUTILUS RUTILUS CASPIUS; FRIED MARINADE |
| spellingShingle | S. Moeini; N. Forozan sobhani por PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS) Majallah-i ̒Ilmī-i Shīlāt-i Īrān ROACH FISH; RUTILUS RUTILUS CASPIUS; FRIED MARINADE |
| title | PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS) |
| title_full | PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS) |
| title_fullStr | PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS) |
| title_full_unstemmed | PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS) |
| title_short | PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS) |
| title_sort | production of fried marinade from roach rutilus rutilus caspius |
| topic | ROACH FISH; RUTILUS RUTILUS CASPIUS; FRIED MARINADE |
| url | http://isfj.areo.ir/article_113822_en.html |
| work_keys_str_mv | AT smoeininforozansobhanipor productionoffriedmarinadefromroachrutilusrutiluscaspius |