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:: Volume 30, Issue 6 (12-2021) ::
isfj 2021, 30(6): 145-156 Back to browse issues page
Production of dietary low-fat spread using pectin and gelatin extracted from silver carp (Hypophthalmichthys molitrix) skin and its evaluation during 5 weeks at refrigerated storage
Hassan Jalili1 , Mina Seifzadeh1
1- , Iranian Fisheries Science Research Institute
Abstract:   (1737 Views)
This study aimed to determine the possibility of producing dietary spread using farmed silver carp skin gelatin and pectin to compare the effect of different concentrations of gelatin and pectin on the physicochemical and microbial changes of the low-fat spread at refrigerated storage. Six treatments were produced with different concentrations and ratios of the fish gelatin and pectin. The physicochemical and microbiological tests included acidity, pH, total bacterial counts, psychrophilic bacteria, Staphylococcus aureus, and mold and yeast were measured to determine the shelf life at refrigerator temperature. The acidity and pH did not show significant differences between different treatments. The experimental treatments had acceptable color and microbial properties for 4 weeks. The acidity and microbial properties did not show significant differences between experimental treatments. No significant differences were observed between the experimental treatments in terms of color. The results showed that the acidic gelatin extracted from silver carp skin, in combination with pectin, enables the possibility of producing a dietary spread. It is recommended to produce a low-fat spread using 4% of the fish gelatin and pectin in equal proportions.
Keywords: Dietary spread, Silver carp skin gelatin, Pectin, shelf life.
Full-Text [PDF 529 kb]   (565 Downloads)    
Type of Study: Research | Subject: بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2021/12/1 | Accepted: 2020/07/31 | Published: 2021/12/31
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Jalili H, Seifzadeh M. Production of dietary low-fat spread using pectin and gelatin extracted from silver carp (Hypophthalmichthys molitrix) skin and its evaluation during 5 weeks at refrigerated storage. isfj 2021; 30 (6) :145-156
URL: http://isfj.ir/article-1-2560-en.html


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Volume 30, Issue 6 (12-2021) 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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