Publication Date:
2021-07-16
Description:
Fish and fishery products have high nutrition value particularly omega-3 fatty acids. It is expected that the estimated production in 2030 will be 150 to 160 million tones but estimated demand will be 183 million tons. Processing of fish especially (culture fish) is one of the way attentions of people to fish and fishery products. Fish Finger, Fish Berger, Cracker, Fish Ball are the most important of fishery products. In this research was studied production of fish cheese from Silver carp (Hypophthalmichthys molitrix) from sarcoplasmic proteins. After primary preparation of fish (beheading, cutting, filleting and deboning) minced fish was washed with salt solution (0.01, and 0.04 mol) and were isolated sarcoplasmic proteins. Acetic acid (%5) and centrifuge were used for sedimentation and extraction of these proteins. Fifteen formulas were worked for preparing of fish cheese. Minced fish, sedimented protein and fish cheese were examinated for proximal parameters (protein, ash. moisture, carbohydrate and lipid) and microbial and chemical spoilage factors (Total Viable Count, Mold and Yeast, Total Volatile Nitrogen, and Peroxide Value). The shelf life and organoleptic characterization of fish cheese were also surveyed. The results indicated that mean of protein, lipid, ash, moisture and carbohydrate in fish cheese were %14/86, %28/01, %3/46, %48/27, %4/78 respectively. The best formula was treatment of 13 with %18/26 of protein. TVN and PV, in fish cheese, were at standard level but after 30 days stored in 4o C, PV value ere slowly increased. Microbial parameters, in product, (in zero time) were log 3 and 4 but after 30 days were log 4 and 5. Organoleptic factors such as odor, frangibility, taste in fish cheese in zero and 30 days were good and medium respectively. Cost of fish cheese was varied between 2000 to 27000 Rails. As fish cheese is prepared from sarcoplasmic proteins and was not any use from fish tissue, therefore it can be produced as secondary products in processing plants and can be introduced to people as new fish product.
Keywords:
Fisheries
;
Iran
;
Fish cheese
;
Sarcoplasmic protein
;
Silver carp
;
Acid coagulation
;
Hypophthalmichthys molitrix
Repository Name:
AquaDocs
Type:
monograph
Format:
application/pdf
Format:
application/pdf
Format:
66
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