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dc.contributor.authorDaghigh Roohi, Javad
dc.contributor.authorRafipour, F.
dc.contributor.authorJalili, H.
dc.contributor.authorFaid, M.
dc.contributor.authorFahim, A.
dc.contributor.authorArshad, R.
dc.contributor.authorKhodabandeh, F.
dc.contributor.authorVatandost, M.
dc.contributor.authorEsmaili, F.
dc.contributor.authorMortazavi, A.
dc.contributor.authorGhoroghi, A.
dc.contributor.authorSadrian, M.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-05-22T12:17:49Z
dc.date.available2018-05-22T12:17:49Z
dc.date.issued2008
dc.identifier.urihttp://hdl.handle.net/1834/13054
dc.description.abstractIn this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P>0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance.en_US
dc.description.sponsorshipIranian Fisheries Science Research Instituteen_US
dc.language.isofaen_US
dc.publisherIranian Fisheries Science Research Instituteen_US
dc.relation.ispartofseries86.1560;
dc.subject.otherChemicalen_US
dc.subject.otherMicrobiologicalen_US
dc.subject.otherOrganolepticen_US
dc.titleSurvey of preservatives on shelf life of Silver carp Burgeren_US
dc.typeReporten_US
dc.description.statusPublisheden_US
dc.format.pages88pp.en_US
dc.publisher.placeTehran, Iranen_US
dc.subject.asfaSurveyen_US
dc.subject.asfaSilver Carpen_US
dc.subject.asfaBurgeren_US
dc.subject.asfaAscorbic aciden_US
dc.subject.asfaBHAen_US
dc.subject.asfaBHTen_US
dc.subject.asfaLipiden_US
dc.subject.asfaorganoleptic temperatureen_US
dc.subject.asfaTemperatureen_US
dc.subject.asfaVacuum packagingen_US
dc.subject.asfaCommon packagingen_US
dc.subject.asfaFishen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:32Z


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