Publication Date:
2021-05-19
Description:
The present study investigated the effects of salting process on shelf life of big mouth saury
(Scomberoides commersonnianus) filets. To determine the quality, chemical experiments
including crude protein, peroxide value, crude lipid, ash-salt and moisture measurements were
conducted at time intervals of 0, 15, 30, 90, 150 and 190 days. Moreover, fatty acid's profile
was measured at time intervals of 0, 90 and 190 days. Mean (±SD) crude protein, crude lipid,
ash-salt and moisture contents in fresh fish were 20.07±0.85, 6.32±0.42, 2.17±0.2and
71.44±0.19, respectively, reaching 30.5±1.19 8±0.12, 17.6±0.1 and 43.9±0.91, respectively,
after salting and storing at the ambient temperatures for 190 days. The mean (±SD) peroxide
was 0.05±0.01 meqO2 kg-1
, and in fresh fish reached to 2.5±0.05 meqO2 kg-1
at the end of
storage time as salted products. Variations in all of these factors were significant. According
to the obtained results, the best time period for storing is 90 days. In the present study, 21
fatty acids were recognized. Total saturated, and unsaturated fatty acids in fresh samples (time
0) were 53.41 and 54.47%, respectively, and reached 56.99 and 39.92 at the end of storage
time as the salted product. The result of the organoliptic showed that the new method of the
dry salting give a better quality to the product in comparison with the traditional method of
dry salting.
Description:
Published
Keywords:
Scomberoides commersonnianus
;
Salting
;
Shelf life
;
Methodology
;
Protein
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.129-139
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