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  • 1
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    Unknown
    Effect of starch utilization on sensory quality of silver carp (Hypophthalmichthys Molitrix) fish ball can (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: A variety of products made from fish meat is increasingly being produced in most countries. The availability of low cost ingredients, the use of suitable formulations and modern equipment has made it feasible to produce different products of high nutritious value to satisfy consumer demands. Starch is an ingredient used in most products in the food industry because of its physical characteristics. In the present study fish ball were prepared using starch from two different sources (wheat and potato) either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. A control group was also tested without adding starch. Results obtained indicate that flavor, odor and texture of the resulting product made with 10% starch were more acceptable as compared to the other trials. Fish ball made with the addition of 15% starch were lighter in color and sticky and loses its strength to form. No significant differences were observed in color, flavor, odor and texture of fish ball in trials containing 10% starch from one individual source (p〉0.05) and the resulting product in these trials were rated higher in organoleptic tests as compared to those containing 5 and 15% starch. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials(p〈0.05).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Silver Carp ; Fish Ball ; Starch ; Sensory quality ; Nutritious ; Hypophthalmichthys Molitrix
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 106pp.
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  • 2
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    Unknown
    Research of possibility of producing of Ice cream through substituting milk protein with condensed protein(FPC) of silver carp (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Fish is a valuable nutritional source witch use of it in daily meal has a beneficial role on nutritional needs supply and also causes mental and physical health especially in people who have protein and food deficiencies. Unfortunately, per capita consumption of sea foods in Iran is 5.5Kg which is very lower than world standards (18 kg). So, study on fish ice cream formulation, by use of fish protein concentrate (FPC) instead of milk protein, had done to make variation in sea foods products and also increase per capita consumption of these kinds of foods. FPC has very high protein concentration and a lot of necessary amino acids like lysine and methionine. Also its protein is very digestible with highly biological value and it's PER in compare with casein PER is high. At first fish protein concentrate type A produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. Microbiological and physicochemical specifications of produced FPC by rules of FDA and FAO were accepted. Finally according to panel test results, substitution of 30 percent of milk with FPC in comparison with 50%, 70% FPC substitution prepared (P〈0/05). Also microbiological and physicochemical specifications of product were tested and results in compare with national standards of Iran were accepted.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Physical ; Biological ; Physicochemical ; Microbiological ; Fish ice cream ; Fish Protein Concentrate ; Silver Carp ; Nutritional ; Amino acids
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 123pp.
    Location Call Number Expected Availability
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    PAPER (OA)
  • 3
    facet.materialart.
    Unknown
    Effect of starch utilization on sensory quality of silver carp (Hypophthalmichthys Molitrix) fish ball can (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25217 | 18721 | 2018-09-06 06:02:14 | 25217 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: A variety of products made from fish meat is increasingly being produced in most countries. The availability of low cost ingredients, the use of suitable formulations and modern equipment has made it feasible to produce different products of high nutritious value to satisfy consumer demands. Starch is an ingredient used in most products in the food industry because of its physical characteristics. In the present study fish ball were prepared using starch from two different sources (wheat and potato) either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. A control group was also tested without adding starch. Results obtained indicate that flavor, odor and texture of the resulting product made with 10% starch were more acceptable as compared to the other trials. Fish ball made with the addition of 15% starch were lighter in color and sticky and loses its strength to form. No significant differences were observed in color, flavor, odor and texture of fish ball in trials containing 10% starch from one individual source (p〉0.05) and the resulting product in these trials were rated higher in organoleptic tests as compared to those containing 5 and 15% starch. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials(p〈0.05).
    Keywords: Fisheries ; Iran ; Silver Carp ; Fish Ball ; Starch ; Sensory quality ; Nutritious ; Hypophthalmichthys Molitrix
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 106
    Location Call Number Expected Availability
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    PAPER (OA)
  • 4
    facet.materialart.
    Unknown
    Research of possibility of producing of Ice cream through substituting milk protein with condensed protein (FPC) of silver carp (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25231 | 18721 | 2018-09-06 05:59:12 | 25231 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Fish is a valuable nutritional source witch use of it in daily meal has a beneficial role on nutritional needs supply and also causes mental and physical health especially in people who have protein and food deficiencies. Unfortunately, per capita consumption of sea foods in Iran is 5.5Kg which is very lower than world standards (18 kg). So, study on fish ice cream formulation, by use of fish protein concentrate (FPC) instead of milk protein, had done to make variation in sea foods products and also increase per capita consumption of these kinds of foods. FPC has very high protein concentration and a lot of necessary amino acids like lysine and methionine. Also its protein is very digestible with highly biological value and it's PER in compare with casein PER is high. At first fish protein concentrate type A produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. Microbiological and physicochemical specifications of produced FPC by rules of FDA and FAO were accepted. Finally according to panel test results, substitution of 30 percent of milk with FPC in comparison with 50%, 70% FPC substitution prepared (P〈0/05). Also microbiological and physicochemical specifications of product were tested and results in compare with national standards of Iran were accepted.
    Keywords: Fisheries ; Iran ; Fish ice cream ; Fish Protein Concentrate ; Silver Carp ; Nutritional ; Amino acids
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 123
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
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