Veterinary Research Forum، جلد ۷، شماره ۴، صفحات ۲۹۵-۳۰۰
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عنوان انگلیسی Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage
چکیده انگلیسی مقاله In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at 4 ˚C for 10 days and were analyzed for total volatile basic nitrogen (TVN), thiobarbitoric acid (TBA), water holding capacity (WHC), pH, mesophilic and psychrophilic bacterial count every two days. Variations in TBA and WHC were not statistically significant between marinated and control groups. The values of TVN, pH, total psychrophilic bacteria count (TPC) and total mesophilic bacteria count (TMC) in marinated samples were significantly lower than controls. The most obvious finding of this study was that traditional marinated rainbow trout fillet stored in 4 ˚C had no undesirable changes at least for eight days.
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نویسندگان مقاله سیاوش مکتبی |
department of food hygiene, faculty of veterinary medicine, shahid chamran university, ahvaz, iran
سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

مهدی زارعی |
department of food hygiene, faculty of veterinary medicine, shahid chamran university, ahvaz, iran
سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

میلاد چادرباف |
dvm graduate, faculty of veterinary medicine, shahid chamran university, ahvaz, iran
سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

نشانی اینترنتی http://vrf.iranjournals.ir/article_22161_fe38967ecae15de4708443989ec636f0.pdf
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/544/article-544-279625.pdf
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زبان مقاله منتشر شده en
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