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اثر بسته بندی های مختلف بر ماندگاری فیله ماهی کپور نقره‌ای نگهداری شده در 4 درجه سانتی‌گراد
Reyhaneh Rahmatipoor، laleh Roomiani ، Abolfazl askary sary
چکیده:   (77 مشاهده)


Freshness is one of the main quality attributes for processing, marketing and consumption of fish. Fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. However, the disadvantage associated with broader consumption of fish products is their comparatively short shelf-life. Therefore, effective methods for extending shelf-life and improving quality of fresh silver carp fillets are necessary. The goal of this study was to evaluate the biochemical and microbial changes of silver carp fillets in different packaging including aerobic, vacuum and modified atmosphere packaging (MAP) when stored at 4ºC for 15 days. Data obtained from these tests was averaged and subjected to the analysis of variance (ANOVA) using SPSS software. The fillets packaged at MAP had significantly (p<0.05) lower pH, TVB-N, TBA and PV contents than those packaged at vacuum and aerobic packaging. The increase in viable bacterial population was significantly (p<0.05)higher in samples packed at vacuum and aerobic. The results showed MAP combined with refrigerated storage resulted in an extension of the shelf-life of fillets; up to 11 days at MAP, 12 days at vacuum compared to 3 days in aerobic samples.
 
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نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: ۱۳۹۶/۵/۱۰ | پذیرش: ۱۳۹۶/۶/۲۲ | انتشار: ۱۳۹۶/۶/۲۲



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Rahmatipoor R, Roomiani L, Askary Sary A. Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC . I. j. Aqua. Anim. Health. 2017; 3 (2) :22-35
URL: http://ijaah.ir/article-1-144-fa.html
Rahmatipoor Reyhaneh، Roomiani laleh، askary sary Abolfazl. اثر بسته بندی های مختلف بر ماندگاری فیله ماهی کپور نقره‌ای نگهداری شده در 4 درجه سانتی‌گراد. نشریه ایرانی سلامت حیوانات آبزی. 1396; 3 (2) :22-35

URL: http://ijaah.ir/article-1-144-fa.html

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