Identification and determination of muscle's fatty acids and amino acids in Cobia and Indian squid
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Author
Nokhbe Zare, DelaramDate
2011
Metadata
Показать полную информациюAbstract
The present study aims to find the effect of freezing Time on the quality of Cobia(Rastrelliger kanagurta) and Indian Squid in commercial scale during freezing andsubsequent frozen storage (−18◦C). Total time for freezing was significantlydifferent (P<0.05) between the Cobia and Indian squid samples. The difference inthe freezing time could be attributed to the varied quality of the 2 samples. Uponfreezing, the moisture content decreased in Indian Squide samples compared toCobia freezer where protein content decreased in both the samples. Upon freezingand during frozen storage, lipid oxidation products (peroxide value, and free fattyacid value) and volatile bases (total volatile base nitrogen) showed an increasingtrend in both the samples with values slightly higher in Indian squid samplescompared to cobia frozen samples. The total plate counts showed a significantly (P<0.05) decreasing trend in both the samples. K value did not show any significant(P<0.05) difference between the samples whereas the histamine formation wassignificantly (P<0.05) increased in Indian squid frozen samples compared tocobia samples. The taste and overall acceptability was significantly different (P<0.05) in cobia samples compared to Indian squid frozen samples on 5th month.Both samples were in acceptable condition up to 5 month but the Cobia frozensamples quality was slightly better than the air blast frozen samples.Pages
83Degree
PhDPublisher or University
Islamic Azad University, Science and Research Branch, Tehran, Fisheries