Volume 4, Issue 3 (2015)
JFST 2015, 4(3): 1-15 |
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Amiri H, shabanpour B, Rahmani farah K. Effect of ice storage duration of silver carp (Hypophthalmichthys molitrix) on qualitative properties of its surimi powder. JFST 2015; 4 (3) :1-15
URL: http://jfst.modares.ac.ir/article-6-913-en.html
URL: http://jfst.modares.ac.ir/article-6-913-en.html
1- , Gorgan Univercity of Agricultural Sciences and Natural Resources
2- Urmia Lake research institute, Urmia university
2- Urmia Lake research institute, Urmia university
Abstract: (9434 Views)
The effect of ice-storage duration (0, 3, 6, 9, 12, and 15 days) of silver carp (Hypophthalmichthys molitrix) on qualitative properties of its surimi powder was assessed by analyzing proximate composition, color changes, density, oil adsorption capacity, protein solubility, emulsifying capacity, emulsion stability, gel forming ability, and thiobarbituric acid. Increase in ice-storage duration increased the density and thiobarbituric acid of surimi powder(p<0.05); proximate composition, color indices, protein solubility, oil adsorption and gel forming decreased significantly (p<0.05); emulsifying capacity and emulsion stability decreased with storage duration, although no regular trends were detected (p<0.05). The present study indicated that long-term ice-storage of silver carp led to reduction of qualitative properties of the surimi powder.
Article Type: Research Article |
Subject:
Sea food processing
Received: 2015/05/9 | Published: 2015/11/22
Received: 2015/05/9 | Published: 2015/11/22
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