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  • 1
    Publication Date: 2021-05-19
    Description: The aim of this study was investigated to produce of new product using by Caspian Sea Anchovy (Kilka) with different sensory and textural properties .To achievement this purpose, breaded kilka was coated ( row and fried) using with common and Tempora batter. For determination of quality assessment and shelf life, samples were stored at freezer (-18°C). Results showed that frying of Breaded kilka affect total fat content and moisture, so that significant reduction in moisture value and increase in fat content of fried kilka was found in compared with raw breaded kilka (p〈0.05). Protein content of both treatments in compared with fresh fish meat was significantly different. Comparison of four treatments showed that a significant increase in the amount of peroxide, thiobarbituric acid and free fatty acids in fried kilka samples which indicates high fat oxidation during the frying process. Also total count of microrganisms and Coliforms was reduced after frying process. According to ICMSE Standard, all of samples had a high quality at processing time. According to the results, using of Tempora batter improved sensory properties of breaded kilka. Difference of taste, tenderness and adhesiveness of two types of batter in products was significant (p〈 0.05) as the sensory properties of breaded kilka with Tempora batter in compared with common batter were high in different phase of storage. with due attention to progressing of oxidative deterioration in breaded kilka at forth months after production and decreased of sensory properties, we found that the shelf life of row , fried breaded kilka was 3 month at frozen condition (-18°C).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Breaded Kilka ; Tempora batter ; Heating process ; Nutritional value ; Chemical and microbial quality ; Sensory evaluation ; Shelf life ; Investigation ; Quality
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 94pp.
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  • 2
    Publication Date: 2021-05-19
    Description: The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of silver carp surimi, the samples were between allowed limits and acceptable after three months at frozen storage.
    Description: Published
    Keywords: Silver carp ; Surimi ; Frozen storage ; Shelf life ; Hypophthalmichthys molitrix ; Physicochemical ; Quality ; Silver ; Quality changes
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.33-44
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  • 3
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25680 | 18721 | 2018-10-14 03:10:31 | 25680 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2.
    Keywords: Fisheries ; Iran ; Fish protein concentration ; Added value ; Fish patty ; Shelf life ; Abramis brama ; FPC
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 68
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  • 4
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    In:  http://aquaticcommons.org/id/eprint/21848 | 18721 | 2018-01-11 10:54:20 | 21848 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-03
    Description: The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of silver carp surimi, the samples were between allowed limits and acceptable after three months at frozen storage.
    Keywords: Biology ; Fisheries ; Surimi ; Silver carp ; Frozen storage ; Quality changes ; Shelf life ; Hypophthalmichthys molitrix ; Physicochemical ; iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 33-44
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  • 5
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25584 | 18721 | 2018-10-07 11:23:15 | 25584 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: The aim of this study was investigated to produce of new product using by Caspian Sea Anchovy (Kilka) with different sensory and textural properties .To achievement this purpose, breaded kilka was coated ( row and fried) using with common and Tempora batter. For determination of quality assessment and shelf life, samples were stored at freezer (-18°C). Results showed that frying of Breaded kilka affect total fat content and moisture, so that significant reduction in moisture value and increase in fat content of fried kilka was found in compared with raw breaded kilka (p〈0.05). Protein content of both treatments in compared with fresh fish meat was significantly different. Comparison of four treatments showed that a significant increase in the amount of peroxide, thiobarbituric acid and free fatty acids in fried kilka samples which indicates high fat oxidation during the frying process. Also total count of microrganisms and Coliforms was reduced after frying process. According to ICMSE Standard, all of samples had a high quality at processing time. According to the results, using of Tempora batter improved sensory properties of breaded kilka. Difference of taste, tenderness and adhesiveness of two types of batter in products was significant (p〈 0.05) as the sensory properties of breaded kilka with Tempora batter in compared with common batter were high in different phase of storage. with due attention to progressing of oxidative deterioration in breaded kilka at forth months after production and decreased of sensory properties, we found that the shelf life of row , fried breaded kilka was 3 month at frozen condition (-18°C).
    Keywords: Ecology ; Fisheries ; Iran ; Breaded Kilka ; Tempora batter ; Heating process ; Nutritional value ; Chemical and microbial quality ; Sensory evaluation ; Shelf life ; Investigation ; Quality
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 94
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