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:: Volume 28, Issue 4 (11-2019) ::
isfj 2019, 28(4): 1-11 Back to browse issues page
Comparison of physicochemical, microbial and sensory properties of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator
B. Latifi , S.J. Abolghasemi1 , A.R. Shaviklo , M. Ahmadi2 , Y. Etemadian , V. Ghaemi
1- Department of fisheries, Talesh branch, Islamic Azad University, Talesh, Iran
2- Inland waters aquaculture research center, Iranian fisheries science ‎research institute, Agricultural research education‏ ‏and extension ‎organization (AREEO), Bandar Anzali, Iran
Abstract:   (3809 Views)
In the present study, the physicochemical, microbial and sensory changes of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator were investigated. For this purpose, H.huso was filleted after harvesting and preparation. The fillets were immersed in saturated brine with a concentration of 6.34% NaCl and the sauce for one hour and smoked by hot smoky machine. Then, the samples were packed and stored for 30 days at refrigerator. The results showed that the percentage of protein in the smoked and flavored with sauce (32.28-32.32%) were higher than the brine treatment (27.84-28.29%), and there was a significant difference between TBA and TVB-N (p<0.05). So that, the highest levels of TBA (2.03 mg of malondialdehyde/1000 g of fat) and TVB-N (25.9 mg of nitrogen/100 g of sample) were reported at the end of the storage period for smoked and flavored with sauce (p<0.05); however, there was no significant difference between pH of treatments (p>0.05). The amount of total bacteria and coliform was negative during the period; but, mold was observed in both samples of smoked and flavored with brine (8 colonies per ml sample) and sauce (6 colonies per ml sample) at the end of storage period. The sensory evaluation results indicate that the both samples were not significantly different in terms of packaging. Therefore, based on sensory and microbiological evaluations, the shelf-life of hot smoked and flavored fillets with brine and sauce was 20 days in usual packages.
Keywords: Hot smoking, Flavored, Fillet, Cultured H. huso, Shelf life
Full-Text [PDF 861 kb]   (1049 Downloads)    
Type of Study: Research | Subject: بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2018/12/3 | Accepted: 2019/07/20 | Published: 2019/09/8
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Latifi B, Abolghasemi S, Shaviklo A, Ahmadi M, Etemadian Y, Ghaemi V. Comparison of physicochemical, microbial and sensory properties of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator. isfj 2019; 28 (4) :1-11
URL: http://isfj.ir/article-1-2135-en.html


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Volume 28, Issue 4 (11-2019) 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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