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dc.contributor.authorMoini, S.
dc.contributor.authorBasimy, B.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-05-22T12:05:32Z
dc.date.available2018-05-22T12:05:32Z
dc.date.issued2004
dc.identifier.issn1026-1354
dc.identifier.urihttp://hdl.handle.net/1834/13020
dc.description.abstractThe increase in production of warm water fishes in Iran, such as carp, produces a need for development of new methods of food production for human consumption. In this research four formula for production of fish cake from carp were investigated. Using the chosen formula which consisted of 52% debonded carp meat, 28% potato, 10% whole egg, 8% flour and 2% of a mixture of garlic, ginger, nutmeg, pepper powder and salt, the fish cake was made. Then during 120 days at 18°C, according to a time schedule, the samples were tested for changes in their total volatile base, peroxide value and total count of bacteria. The results indicate that changes in TVB was from 14.0 to 18.9 mg/100g, peroxide value changed from 4.0 to 4.9 meq/kg. The total count of bacteria for all of the samples was negative. The shelf life of carp cake as the result of peroxide value increase was estimated to be 90 days at 18°C in cold store. This carp cake contains 20% protein, 8% oil, 10% carbohydrate, 6% ash and 56% moisture.en_US
dc.language.isofaen_US
dc.relation.urihttp://isfj.areo.ir/en_US
dc.titleProduction of fish cake from carp and its shelf life in cold store at -18°cen_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue1en_US
dc.bibliographicCitation.titleIranian Scientific Fisheries Journalen_US
dc.bibliographicCitation.volume13en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.163-170en_US
dc.subject.asfaCarp cakeen_US
dc.subject.asfaPeroxide valueen_US
dc.subject.asfaTVBen_US
dc.subject.asfaOrganoleptic testen_US
dc.subject.asfaShelf lifeen_US
dc.subject.asfaSamplesen_US
dc.subject.asfaBacterialen_US
dc.subject.asfaMoistureen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:22Z


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