Volume 7, Issue 4 (2018)
JFST 2018, 7(4): 243-248 |
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Naghdi S, Rezaei M, Bahramifar N. Evaluation Quality oxidation Minced of Common Kilka (Clupeonella cultriventris caspia) in Cold Storage Conditions by Sensor Bromophenol Blue Base on Chitosan Film. JFST 2018; 7 (4) :243-248
URL: http://jfst.modares.ac.ir/article-6-19092-en.html
URL: http://jfst.modares.ac.ir/article-6-19092-en.html
1- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
2- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran ,rezai_ma@modares.ac.ir
3- Environment Department, Natural Resources Faculty, Tarbiat Modares University, Noor, Iran
2- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran ,
3- Environment Department, Natural Resources Faculty, Tarbiat Modares University, Noor, Iran
Abstract: (6271 Views)
Aims: In this study oxidation quality of common kilka mince (Clupeonella cultriventris caspia) in cold storage conditions by using fabricated sensor bromophenol blue base on chitosan film 2% was evaluated.
Materials and Methods: In this experimental study, fresh fishes were headed, gutted and minced. For preparation chitosan film used 2gr powder chitosan in 100ml solvent acetic acid 2% then, solution indicator added. Changes in the quality index including peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA) were determined during 0, 4, 8, 12 and 16 days’ cold storage period.
Findings Statistical analysis showed significant decrease in the lipid quality of sample with regard to oxidative and hydrolytic deterioration. The result color value (ΔE) showed significant increase in the period of cold storage and sensor color changed dark yellow to brown. The correlation between ΔE and FFA, TBA, and PV were 89%, 87% and 49% respectively.
Conclusion: According to the finding of this research, this sensor can be used for oxidation, freshness, and shelf life determination.
Materials and Methods: In this experimental study, fresh fishes were headed, gutted and minced. For preparation chitosan film used 2gr powder chitosan in 100ml solvent acetic acid 2% then, solution indicator added. Changes in the quality index including peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA) were determined during 0, 4, 8, 12 and 16 days’ cold storage period.
Findings Statistical analysis showed significant decrease in the lipid quality of sample with regard to oxidative and hydrolytic deterioration. The result color value (ΔE) showed significant increase in the period of cold storage and sensor color changed dark yellow to brown. The correlation between ΔE and FFA, TBA, and PV were 89%, 87% and 49% respectively.
Conclusion: According to the finding of this research, this sensor can be used for oxidation, freshness, and shelf life determination.
Article Type: Original Research |
Subject:
fish and shellfish physiology
Received: 2018/04/17 | Published: 2018/12/20
Received: 2018/04/17 | Published: 2018/12/20
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