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dc.contributor.authorJalili, Seyed Hassan
dc.contributor.authorSalehi, H.
dc.contributor.authorKhanipour, A.A.
dc.contributor.authorZareh Gashti, F.
dc.contributor.authorFahim, A.
dc.contributor.authorRahnema, M.
dc.contributor.authorKhodabandeh, F.
dc.contributor.authorMoradi, Y.
dc.contributor.authorMotalebi, A.A.
dc.contributor.authorSafafar, H.
dc.contributor.authorHosseini, S.K.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-08-03T19:44:54Z
dc.date.available2018-08-03T19:44:54Z
dc.date.issued2016
dc.identifier.urihttp://hdl.handle.net/1834/13603
dc.description.abstractBy-products consist of more than half of the total weight of fish. Most part of these wastes made from connective tissue proteins that provide good potential to produce gelatin. Nowadays, consumers are more health conscious and have responded to the call for a diet that contains low calorie and low fat. This work involved the characterization of a low-fat spread made of fish gelatin as gelling agent, emulsifier and fat replacer. Six treatments with Fish gelatin (FG) to pectin ratio 1:1 and 2:1, with pectin concentration of 1, 2 and 3%, were produced and evaluated for quality changes and storage-life at refrigerated storage. The results showed that prepared emulsions were physically stable and no phase separation observed during 8 wks. The pH of treatments was 4.5 to 4.9. The moisture content of treatments varied from 68.9% for T1 (FG/pectin ratio 1:1) to 65.4% for T6 (FG/pectin ratio 6:3). The Max. lipid of samples was measured 28.4%. Max. and min. protein of samples were 3.8% for T6 and 1.6% for T2 (FG/pectin ratio 2:1), respectively. No significant differences (p≥0.05) were observed between ash content of all treatments and control (commercial margarin). The acidity of treatments increased during storage and were significantly different from production day (p≤0.05). Peroxide value (PV) of treatments increased significantly at refrigerated storage. No significant differences were observed between PV of treatments during different wks of sampling. The results of texture profile analysis showed that firmness, compressibility and adhesiveness properties were significantly increase with higher substitution of FG with pectin. Color, Aroma, Taste and texture properties of prepared samples were found to significantly lower than control, according to sensory evaluation. Significant increases were observed in mold/yeast and psychrophilic count of treatments during storage. The macroscopic growth of molds was observed on all samples in 8th wks. No coliform growth was observed in all treatments at any time. Results suggest that low-fat spread properties were significantly influenced by different ratios of fish gelatin and pectin incorporated. It seems that these results can provide new opportunities to develop market with introducing novel products to response consumer demands. Some quality defects observed in this study can be improved by using suitable machinery at industrial scale.en_US
dc.description.sponsorshipIranian Fisheries Science Research Instituteen_US
dc.language.isofaen_US
dc.publisherIranian Fisheries Science Research Instituteen_US
dc.relation.ispartofseries46639;
dc.subject.otherCommercialen_US
dc.titleStudy on the possibility of producing low-fat spread using gelatin extracted from cultured carp wastesen_US
dc.typeReporten_US
dc.description.statusPublisheden_US
dc.format.pages74pp.en_US
dc.publisher.placeTehran, Iranen_US
dc.subject.asfaFish gelatinen_US
dc.subject.asfaLow-fat spreaden_US
dc.subject.asfaFish wastesen_US
dc.subject.asfaQuality charactericticsen_US
dc.subject.asfaTexture profileen_US
dc.subject.asfaShelf-lifeen_US
dc.subject.asfaRefrigerated temperatureen_US
dc.subject.asfaCultured Carpen_US
dc.subject.asfaDieten_US
dc.subject.asfaLipiden_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:26Z


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