Sensory, chemical, microbial load and fatty acid composition changes of Silver carp (Hypophthalmichthys molitrix) after thermal drying process, vacuum packaging and storing in 4 °C
Average rating
Cast your vote
You can rate an item by clicking the amount of stars they wish to award to this item.
When enough users have cast their vote on this item, the average rating will also be shown.
Star rating
Your vote was cast
Thank you for your feedback
Thank you for your feedback
Author
Hedayatifard, M.Date
2016
Metadata
Show full item recordAbstract
The sensory attributes, chemical indices, microbial load and fatty acid composition of Silver carp were investigated as affected by thermal drying. The samples were dried at 60 °C for 4-24 h using a laboratory dryer, and stored at 4 °C. Temperature and time were recorded until moisture reduced to 35%. The products were packed under atmospheric and vacuum conditions. The results showed that there were no effects on sensory attributes, microbial load, pH and FFA. However drying significantly (p<0.05) affected TVB-N (4.26 to 18.30 mg/100g), PV (0.46 to 2.36 meqO2/Kg) and TBA (0.032 to 0.105 mgMDA/Kg). Mold and yeast counts were significantly (p<0.05) decreased (1 to 0.50 Log cfu/g) after process. Saturated fatty acids (30.66 to 34.29 g/100g) and ω-6 fatty acids (5.57 to 7.13 g/100g) were significantly (p<0.05) increased due to drying, but in contrast unsaturated fatty acids (54.62 to 50.56 g/100g), ω-3 (16.10 to 7.37 g/100g) and Polyunsaturated fatty acids (21.76 to 14.50 g/100g) were significantly (p<0.05) decreased. However, all of qualitative parameters and sensory attributes were changed during storage. Microbial load of vacuum-packed dried fish were lower than atmospheric samples; qua bacteria and mold-yeast counts were significantly (p<0.05) increased from 2.05 to 3.26 and 1.06 to 3.52 Log cfu/g, respectively. The results showed that vacuum packaging did not affect sensory attributes. Both dried products had acceptable quality during 30 days of storage but the vacuum-packed were better than atmospheric packed.Journal
Iranian Scientific Fisheries JournalVolume
24Issue/Article Nr
4Page Range
pp.127-144Collections