Chemical changes and shelf life of surimi of Carassius auratus (Carassius carassius gibelio) during storage at super chilling and freezing temperatures
Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C) (group 1) and surimi maintained at super chilling te...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2017-07-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_532503_522c968e0ca34b1f6123a98f30053980.pdf |
| Summary: | Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C) (group 1) and surimi maintained at super chilling temperature (-3˚C) (group 2). The experiment lasted 60 days and approximate composition (moisture, protein, fat, ash and pH), chemical spoilage were examined and oxidation tests including total base volatile nitrogen (TVB-N) and Tiubarbutic acid (TBA) were carried out periodically. According to the statistical values of fat, pH, TVB-N and TBA were significantly higher in treatment 2 in comparison to treatment 1 during the maintenance period (p |
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| ISSN: | 2228-7647 2476-6968 |