Volume 13, Issue 1 (2024)
JFST 2024, 13(1): 412-426 |
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Jalili S H, Alboofetileh M, Akbari H, Khodabandeh F, Moradi Y, Rahnama Sangachini M, et al . Fortification of Fatir bread with rainbow trout and silver carp meat and evaluation of its quality attributes during room temperature storage. JFST 2024; 13 (1) : 2
URL: http://jfst.modares.ac.ir/article-6-71105-en.html
URL: http://jfst.modares.ac.ir/article-6-71105-en.html
Seyed hasan Jalili * 
1, Mehdi Alboofetileh2 , Hassan Akbari3 , Fereshteh Khodabandeh2 , Yazdan Moradi4 , Masoumeh Rahnama Sangachini2 , Mina Seifzadeh2 , Esmail Safari2
1, Mehdi Alboofetileh2 , Hassan Akbari3 , Fereshteh Khodabandeh2 , Yazdan Moradi4 , Masoumeh Rahnama Sangachini2 , Mina Seifzadeh2 , Esmail Safari2
1- Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran , jalilish@yahoo.com
2- Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
3- Management of Fisheries, Organization of Agriculture-Jahad-Markazi, Ministry of Agriculture Jihad, Arak, Iran
4- Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran
2- Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
3- Management of Fisheries, Organization of Agriculture-Jahad-Markazi, Ministry of Agriculture Jihad, Arak, Iran
4- Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran
Abstract: (758 Views)
Aims: The aim of present study was production of Fatir bread fortified with rainbow trout and silver carp meats and evaluation of its quality attributes during room temperature storage.
Materials & Methods: Different concentrations of cooked rainbow trout and silver carp meat (5, 10, 15, 20 and 25%) were added to the Fatir bread and sensory properties of prepared bread were measured. Then, selected treatments were stored for 9 days at room temperature and during this time the quality attributes were evaluated.
Findings: Results of initial sensory evaluations were showed that the Fatir bread containing 5% of rainbow trout and 10% of silver carp were accepted. Results also demonstrated that the protein, lipid and moisture content of the bread were increased with addition of the fish meat. Fatir bread fortified with fish meat had higher TVB-N, peroxide and total viable bacteria during room storage period. In terms of flavor index, the control Fatir bread was acceptable until the end of the storage period, however, the breads fortified with fish meat were within the acceptable range until day 5.
Conclusion: Can be concluded that although fortified breads showed higher nutritional value, they had lower shelf life than control bread. Between fortified breads, the quality changes were lower in the bread containing rainbow trout meat.
Materials & Methods: Different concentrations of cooked rainbow trout and silver carp meat (5, 10, 15, 20 and 25%) were added to the Fatir bread and sensory properties of prepared bread were measured. Then, selected treatments were stored for 9 days at room temperature and during this time the quality attributes were evaluated.
Findings: Results of initial sensory evaluations were showed that the Fatir bread containing 5% of rainbow trout and 10% of silver carp were accepted. Results also demonstrated that the protein, lipid and moisture content of the bread were increased with addition of the fish meat. Fatir bread fortified with fish meat had higher TVB-N, peroxide and total viable bacteria during room storage period. In terms of flavor index, the control Fatir bread was acceptable until the end of the storage period, however, the breads fortified with fish meat were within the acceptable range until day 5.
Conclusion: Can be concluded that although fortified breads showed higher nutritional value, they had lower shelf life than control bread. Between fortified breads, the quality changes were lower in the bread containing rainbow trout meat.
Article number: 2
Article Type: Original Research |
Subject:
Preservation and shelflife
Received: 2023/08/17 | Published: 2024/02/10
Received: 2023/08/17 | Published: 2024/02/10
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