Volume 12, Number 46 (fall 2009)                   JCPP 2009, 12(46): 291-300 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Naseri M, Rezai M, Abasi M, Jam S, Hosseini H, Sabzevari O. Effects of Pre- Chilling Process on The Quality of Muscle Lipid and Filling Media in Canned Common Kilka (Clupeonella cultriventris). JCPP. 2009; 12 (46) :291-300
URL: http://jcpp.iut.ac.ir/article-1-1124-en.html

, rezai_ma@modares.ac.ir
Abstract:   (18232 Views)
Common kilka were chilled during 1, 2, 3, 4 and 5 days to determine the influence of such storage times of fish over the quality of the final canned product. For this propose, common factors for determination of fish quality (moisture, total lipid, free fatty acid, peroxide, thiobarbituric acid and fatty acid profile) were selected and compared with the formation of fluorescence compounds in fish tissue and filling media of canned kilka. In this work common indices showed higher oxidative and hydrolytic rancidity of canned samples compared to raw material but the trend of deterioration with the increase of chilled storage time was not well shown. However, filling media fluorescence compounds was significantly increased with the increase of chilled storage time and the decrease of fish primary quality (P< 0.05). According to the present results, fluorescence detection of interaction compounds can provide a good technique to assess quality differences in the final product as its relates to the quality of the raw material used.
Full-Text [PDF 430 kb]   (944 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or email:
Write the security code in the box

Send email to the article author


© 2015 All Rights Reserved | Isfahan University of Technology - Journal of Crop Production and Processing

Designed & Developed by : Yektaweb