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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