The effect of coating on chemical and sensory properties of Brushtooth Lizardfish (Saurida Undosquamis) during frozen storage (-18°C)

سال انتشار: 1392
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,217

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شناسه ملی سند علمی:

NCFOODI21_094

تاریخ نمایه سازی: 4 اسفند 1392

چکیده مقاله:

The effects of frozen storage at 18C on the chemical and sensory changes of fish burgers produced fromBrushtooth lizardfish (Saurida undosquamis) with and without coating (Group A and Group B, respectively) orbatter and breading materials were investigated for 5 months. Total volatile base nitrogen (TVB-N) values of thetwo groups increased significantly at the end of first month, but there were no significant differences between TVBNvalues of both groups at the end of the first month and those at the end of the storage period. The thiobarbituricacid values of both groups increased significantly at the end of second month, but then they decreased significantlytill the end of storage period. The pH values in both groups increased significantly at the end of first month, but thenthe changes in pH value were not found to be significant (p > 0.05) till the end of the storage period. The scores ofsensory parameters for the two groups decreased (p < 0.05) at the end of storage period.

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نویسندگان

M Mahmoudzadeh

Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute,Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

H Mosseini

Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute,Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

R Khaksar

Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute,Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

F Shahraz

Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute,Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran