Yasaman Etemadian; Bahareh Shabanpour; Alireza Sadeghi Mahoonak; Ali Shabani; Mohsen Yahyaee; Khodar Dordiee
Abstract
All of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. Hence in this study, some of the quality factores changes of Rutilus frissi kutum fillets storaged ...
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All of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. Hence in this study, some of the quality factores changes of Rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitrogen (TVB-N), pH, water holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrophilic bacterial level. pH of the air packaged samples, rised with increasing psychrophilic bacterial load. Results of microbiological examination, indicated changes in bacterial of Rutilus frissi kutum fillets, has direct relation with sensory quality of packaged fillets in both vacuum and air packs, and shelf life and quality of vacuum packaged fillets was better as compared to air packaging, as cause fillets shelf life increase, 3 days more than air packaged fillets and effectively, controlled volatile bases-nitrogen level but alone was not able to controled lipid oxidation during ice storage. Therefore vacuum packaging cause shelf life time increase and better preservation of sensory, chemical and microbiological qualities of Rutilus frissi kutum fillets in ice.
Keywords: Vacuum packaging, Shelf life, Rutilus frissi kutum
Mahdi Zolfaghari; Bahareh Shabanpour; Ali Shabani; Farhad Shirani Bidabadi
Abstract
Silver carp is the major specimen in warm water fish culture system in Iran which is presented in various size and different price. The present study was aimed to compare nutritional value and to investigate proportion of nutritional value and financial of various weight groups of silver carp in spring ...
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Silver carp is the major specimen in warm water fish culture system in Iran which is presented in various size and different price. The present study was aimed to compare nutritional value and to investigate proportion of nutritional value and financial of various weight groups of silver carp in spring season. For this purpose silver carp was prepared in market sizes and their dry matter, fat, protein and ash content and fillet yield were determined and the indices of proportion of nutritional value and financial (NP) and justified price difference based on dry matter content (PDdm) were calculate for weight groups. According to obtained results, the more heavy weights of silver carp contain lower moisture but higher fat and energy (p0.05). Light weight group has a higher (p0.05), except fat (p
