Paper Information

Journal:   JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)   WINTER 2016 , Volume 4 , Number 4; Page(s) 19 To 34.
 
Paper: 

EFFECTS OF FROZEN STORAGE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) ON QUALITATIVE PROPERTIES OF SURIMI POWDER

 
 
Author(s):  AMIRI HADITH*, SHABANPOUR BAHAREH, RAHMANIFARAH KAVEH
 
* DEPARTMENT OF FISHERIES, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, GORGAN, IRAN
 
Abstract: 

The effects of frozen storage (-20oC) of silver carp (Hypophthalmichthys molitrix) for periods of 0 (control), 2, 4 and 6 months on the qualitative properties of surimi powder was investigated. Qualitative characteristics were assessed through analysis of proximate composition, sensory evaluation, color changes, density, oil adsorption capacity, water holding capacity, protein solubility, emulsifying capacity, emulsion stability, foam capacity and stability, gel forming ability, and thiobarbituric acid value. Most of the qualitative indices decreased significantly (p<0.05) in the treatments, including the water holding capacity and the percentage of protein solubility that, respectively, decreased from 13.4ml/g and 7.42% in the control to 10.46 ml/g and 4.82% after 6 months of frozen storage. Besides, the treatments didn’t show foam. The density and thiobarbituric acid increased significantly with time (p<0.05). Based on the analyses as well as sensory assessment, quality of silver carp surimi powder was maintained in -20oC frozen storage up to four months.

 
Keyword(s): SILVER CARP, FROZEN, QUALITATIVE PROPERTIES, SURIMI POWDER
 
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