Volume 7, Issue 4 (2018)                   JFST 2018, 7(4): 295-303 | Back to browse issues page

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Roomiani L, Kavyani I. Impact of Sesame Seed Powder Impact on the Characteristics of Microbial, Chemical and Sensory Properties of Silver Carp Surimi Gel in Vacuum Packing. JFST 2018; 7 (4) :295-303
URL: http://jfst.modares.ac.ir/article-6-14952-en.html
1- Fisheries Department, Agriculture & Natural Resources Faculty, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran , l.roomiani@yahoo.com
2- Food Science & Technology Department, Agriculture & Natural Resources Faculty, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
Abstract:   (6202 Views)
In the present study, the effect of ground sesame seeds in three levels of 0, 0.15 and 0.25% on features of biological, chemical and sensory evaluation silver carp surimi gel in vacuum packing for 4 months in freezing temperatures (-18°C) was investigated. The results showed that the highest levels of volatile nitrogen month 4 in the control (21.99±0.32mg per 100g), respectively. The thiobarbituric acid did not like the higher limit the amount of free fatty acids is increased. The highest bacteria in month 4 in the control (6.86±0.05Log cfu/g) treatment, respectively. The highest and lowest amount of lactic acid bacteria, respectively, on May 4 in group 1 (4.86±0.10Log cfu/g) and May 1 in all treatments (2.00±0.00Log cfu/g), respectively. Sensory evaluation factors during 4 months in freezing temperatures are not significantly different the colorimetric parameters (L*, a*, and b*) and tissue treatments poll 0.25% sesame seed powder was the best treatment. According to the results of chemical analysis, sensory and microbiological shelf life achieved the best treatment was 0.25% in the fourth month, ground sesame seeds.
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Article Type: Original Research | Subject: Preservation and shelflife
Received: 2017/05/10 | Published: 2018/12/20

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