RT - Journal Article T1 - Effects of Pre- Chilling Process on The Quality of Muscle Lipid and Filling Media in Canned Common Kilka (Clupeonella cultriventris) JF - JCPP YR - 2009 JO - JCPP VO - 12 IS - 46 UR - http://jcpp.iut.ac.ir/article-1-1124-en.html SP - 291 EP - 300 K1 - Canning K1 - Chilling K1 - Lipid K1 - Quality index K1 - Common Kilka(Clupeonella cultriventris). AB - 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. LA eng UL http://jcpp.iut.ac.ir/article-1-1124-en.html M3 ER -