Volume 8, Issue 4 (2019)
JFST 2019, 8(4): 193-198 |
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daneshvar M, Alishahi A, Ojagh S M, Mirsadeghi H. The effect of chitosan, cooking methods and storage time on sensory factors, colorimetric and weight changes of huso fillet (Huso huso) under freezing conditions. JFST 2019; 8 (4) :193-198
URL: http://jfst.modares.ac.ir/article-6-39409-en.html
URL: http://jfst.modares.ac.ir/article-6-39409-en.html
1- Gorgan university of agricultural sciences and natural resources , mastermaryam@yahoo.com
2- Gorgan university of agricultural sciences and natural resources
2- Gorgan university of agricultural sciences and natural resources
Abstract: (2850 Views)
Aims: The aim of this study was to investigate the effect of cooking (frying and microwave), chitosan additive and freezer storage on the fish fillet in terms of sensory and color evaluation and weight changes.
Methodes: Cultivated fish fillets, frozen at -18 ° C for 4 months. They were then transferred to the Fisheries Processing Laboratory of the Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, in the shortest possible time (day 0, day 2 and month 4). The fillets were frozen and cooked in a pan and microwave. The experiment was designed in 4 treatments: T1 (fried sample without chitosan), T2 (fried sample containing 1% acid-soluble chitosan), T3 (microwave cooked sample without chitosan), T4 (Microwave cooked sample containing 1% acid-soluble chitosan). Fillet weights were measured before and after cooking. Sensory evaluation and colorimetric evaluation of fillets were also performed after cooking.
Findings: The use of 1% acid soluble chitosan had no significant effect on sensory parameters and colorimetric factors (p> 0.05). Weight changes in fried fillets increased over time but decreased in microwave-cooked fillets over time.
Conclusion: The use of natural additives such as acid soluble chitosan 1% had no significant effect on the sensory indeces compared to the control group. In terms of colorimetric factors, chitosan had a positive effect on yellowness index. In terms of cooking and having a safe product, it is very important that the weight factor of the microwave cooked fillets is more favorable than the fried fillets.
Methodes: Cultivated fish fillets, frozen at -18 ° C for 4 months. They were then transferred to the Fisheries Processing Laboratory of the Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, in the shortest possible time (day 0, day 2 and month 4). The fillets were frozen and cooked in a pan and microwave. The experiment was designed in 4 treatments: T1 (fried sample without chitosan), T2 (fried sample containing 1% acid-soluble chitosan), T3 (microwave cooked sample without chitosan), T4 (Microwave cooked sample containing 1% acid-soluble chitosan). Fillet weights were measured before and after cooking. Sensory evaluation and colorimetric evaluation of fillets were also performed after cooking.
Findings: The use of 1% acid soluble chitosan had no significant effect on sensory parameters and colorimetric factors (p> 0.05). Weight changes in fried fillets increased over time but decreased in microwave-cooked fillets over time.
Conclusion: The use of natural additives such as acid soluble chitosan 1% had no significant effect on the sensory indeces compared to the control group. In terms of colorimetric factors, chitosan had a positive effect on yellowness index. In terms of cooking and having a safe product, it is very important that the weight factor of the microwave cooked fillets is more favorable than the fried fillets.
Article Type: Original Research |
Subject:
Preservation and shelflife
Received: 2019/12/29 | Published: 2020/06/21
Received: 2019/12/29 | Published: 2020/06/21
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