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۱Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes
اطلاعات انتشار: IRANIAN JOURNAL OF FISHERIES SCIENCES، دهم،شماره۲، Apr ۲۰۱۱، سال ۰
تعداد صفحات: ۱۲
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at –18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P0.05). Pre–frying process resulted in a decrease in all fatty acid compositions except for C18:1 w–9 and C18:2 w–6.Difference between the pH and thiobarbituric acid (TBA, µg malonaldehyde\g) values of raw fish meat and pre–fried chips was insignificant (P>0.05). However, total volatile basic nitrogen (TVB–N, mg\100g) value was changed significantly (P0.05) between raw fish meat and pre–fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at –18 oC for 6 months were within the acceptable limits.
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