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Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC
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S.H. Jalili   1, A. Hamrang Omshi |
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Abstract: (19593 Views) |
| The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of silver carp surimi, the samples were between allowed limits and acceptable after three months at frozen storage. *Corresponding author |
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| Keywords: Surimi, Silver carp, Frozen storage, Quality changes, Shelf life |
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Full-Text [PDF 603 kb]
(5168 Downloads)
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Type of Study: Research |
Subject:
بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2012/05/22 | Accepted: 2015/07/4 | Published: 2015/07/4
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