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:: Volume 23, Issue 3 (10-2014) ::
isfj 2014, 23(3): 129-138 Back to browse issues page
The effect of dry salting on the shelf life of big mouth saury (Scomberoides commersonnianus)
Z. Hadizadeh1 , N. Mooraki , S. Moini
Abstract:   (7939 Views)
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. *Corresponding author
Keywords: Scomberoides commersonnianus, Salting, Shelf life
Full-Text [PDF 717 kb]   (3276 Downloads)    
Type of Study: Research | Subject: بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2015/02/21 | Accepted: 2015/02/21 | Published: 2015/02/21
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Hadizadeh Z, Mooraki N, Moini S. The effect of dry salting on the shelf life of big mouth saury (Scomberoides commersonnianus). isfj 2014; 23 (3) :129-138
URL: http://isfj.ir/article-1-1275-en.html


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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 23, Issue 3 (10-2014) Back to browse issues page

با کسب مجوز از دفتر کمیسیون بررسی نشریات علمی وزارت علوم، تحقیات و فنآوری مجله علمی شیلات بصورت آنلاین می باشد و تعداد محدودی هم به چاپ می رساند. شماره شاپای جدید آن ISSN:2322-5998 است

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