Volume 4, Issue 4 (2016)                   JFST 2016, 4(4): 19-34 | Back to browse issues page

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Amiri H, shabanpour B, rahmanifarah K. Effects of frozen storage of silver carp (Hypophthalmichthys molitrix) on qualitative properties of surimi powder. JFST 2016; 4 (4) :19-34
URL: http://jfst.modares.ac.ir/article-6-11989-en.html
1- Urmia university
Abstract:   (8801 Views)
The effects of frozen storage (-20°C) of silver carp (Hypophthalmichthys molitrix) for periods of 0 (control), 2, 4 and 6 months on the qualitative properties of surimi powder was investigated. Qualitative characteristics were assessed through  analysis of proximate composition, sensory evaluation, color changes, density, oil adsorption capacity, water holding capacity, protein solubility, emulsifying capacity, emulsion stability, foam capacity and stability, gel forming ability, and thiobarbituric acid value. Most of the qualitative indices decreased significantly (p<0.05) in the treatments, including the water holding capacity and the percentage of protein solubility that, respectively, decreased from 13.4ml/g and 7.42% in the control to 10.46 ml/g and 4.82% after 6 months of frozen storage.  Besides, the treatments didn’t show foam. The density and thiobarbituric acid increased significantly with time (p<0.05). Based on the analyses as well as sensory assessment, quality of silver carp surimi powder was maintained in -20°C frozen storage up to four months.
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Article Type: Research Article | Subject: Sea food processing
Received: 2015/06/30 | Published: 2016/02/20

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