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dc.contributor.authorPourashouri, P.
dc.contributor.authorYeganeh, S.
dc.contributor.authorShabanpour, B.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-03-01T11:32:05Z
dc.date.available2018-03-01T11:32:05Z
dc.date.issued2015
dc.identifier.issn1562-2916
dc.identifier.urihttp://hdl.handle.net/1834/11838
dc.description.abstractSalted Kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were significantly higher in raw roe compared to salted one (28.81 and 61.07% to 23.99 and 51.57%, respectively). Significant differences in ash and salt contents were obtained among different treatments. TVB-N in all samples was less than 25mg/100g. The gas chromatography (GC) analysis showed that the major saturated fatty, monounsaturated fatty acids and poly unsaturated fatty acids were 16:0, 18:1n-9, and 22:6n-3, respectively. Aerobic plate count (APC) and Total Coliform Count (TC) in all samples were significantly higher (p<0.05) in raw roe (5.33 logCFU/g and 210 MPN/g) compared to salted roe (1.23 log CFU/g and 1.2 MPN/g). None of the samples contained Escherichia coli, Salmonella, Clostridium perfringens or yeast.en_US
dc.language.isoenen_US
dc.subject.otherBiologyen_US
dc.subject.otherPhysiologyen_US
dc.subject.otherClostridium perfringensen_US
dc.subject.otherSalmonellaen_US
dc.subject.otherEscherichia colien_US
dc.subject.otherCaspian Kutumen_US
dc.titleChemical and microbiological changes of salted Caspian Kutum (Rutilus frisii kutum) roeen_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue1en_US
dc.bibliographicCitation.titleIranian Journal of Fisheries Scienceen_US
dc.bibliographicCitation.volume14en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.176-187en_US
dc.subject.asfaRutilus frisii kutumen_US
dc.subject.asfaRoeen_US
dc.subject.asfaSaltingen_US
dc.subject.asfaMicrobial populationen_US
dc.subject.asfaChemicalen_US
dc.subject.asfaMicrobiologicalen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:16Z


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