TY - JOUR T1 - Effects of Pre- Chilling Process on The Quality of Muscle Lipid and Filling Media in Canned Common Kilka (Clupeonella cultriventris) TT - تأثیر دوره سردسازی اولیه بر کیفیت چربی عضله و محیط پرکننده کنسرو ماهی کیلکای معمولی(Clupeonella cultriventris) JF - JCPP JO - JCPP VL - 12 IS - 46 UR - http://jcpp.iut.ac.ir/article-1-1124-en.html Y1 - 2009 SP - 291 EP - 300 KW - Canning KW - Chilling KW - Lipid KW - Quality index KW - Common Kilka(Clupeonella cultriventris). N2 - 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. M3 ER -