Show simple item record

dc.contributor.authorHadizadeh, Z.
dc.contributor.authorMooraki, N.
dc.contributor.authorMoini, S.
dc.coverage.spatialIranen_US
dc.date.accessioned2017-12-21T14:20:20Z
dc.date.available2017-12-21T14:20:20Z
dc.date.issued2014
dc.identifier.issn1026-1354
dc.identifier.urihttp://hdl.handle.net/1834/10744
dc.description.abstractThe present study investigated the effects of salting process on shelf life of big mouth saury (Scomberoides commersonnianus) filets. To determine the quality, chemical experiments including crude protein, peroxide value, crude lipid, ash-salt and moisture measurements were conducted at time intervals of 0, 15, 30, 90, 150 and 190 days. Moreover, fatty acid's profile was measured at time intervals of 0, 90 and 190 days. Mean (±SD) crude protein, crude lipid, ash-salt and moisture contents in fresh fish were 20.07±0.85, 6.32±0.42, 2.17±0.2and 71.44±0.19, respectively, reaching 30.5±1.19 8±0.12, 17.6±0.1 and 43.9±0.91, respectively, after salting and storing at the ambient temperatures for 190 days. The mean (±SD) peroxide was 0.05±0.01 meqO2 kg-1 , and in fresh fish reached to 2.5±0.05 meqO2 kg-1 at the end of storage time as salted products. Variations in all of these factors were significant. According to the obtained results, the best time period for storing is 90 days. In the present study, 21 fatty acids were recognized. Total saturated, and unsaturated fatty acids in fresh samples (time 0) were 53.41 and 54.47%, respectively, and reached 56.99 and 39.92 at the end of storage time as the salted product. The result of the organoliptic showed that the new method of the dry salting give a better quality to the product in comparison with the traditional method of dry salting.en_US
dc.language.isofaen_US
dc.subject.otherScomberoides commersonnianusen_US
dc.subject.otherSaltingen_US
dc.subject.otherShelf lifeen_US
dc.titleThe effect of dry salting on the shelf life of big mouth saury (Scomberoides commersonnianus)en_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue3en_US
dc.bibliographicCitation.titleIranian Scientific Fisheries Journalen_US
dc.bibliographicCitation.volume23en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.129-139en_US
dc.subject.asfaMethodologyen_US
dc.subject.asfaProteinen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:27Z


Files in this item

Thumbnail
Name:
ISFJ-v23n3p129-fa.pdf
Size:
673.6Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record