Effect of garlic powder on Hypophthalmichthys molitrix mince during storage at 4°c

Bizhanpoor, Nasrin (2015) Effect of garlic powder on Hypophthalmichthys molitrix mince during storage at 4°c. Masters thesis, University of Zabol.

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The aim of this study was to evaluate the effect of garlic powder on the shelf life of meat minced silver carp during storage at 4 ° C. Minced meat prepared from fish fillets Kchvr silver with 0.1, 0.2, and 0.3 percent garlic powder mixes, packaged and stored at 4 ° C, respectively. Chemical parameters (PV, TVB_N, TBA, pH), microbial (PTC, TVC) And sensory evaluation days 0, 3, 6, 9, 12, 15, 18 were examined. The results showed that the amount of volatile nitrogenous bases, thiobarbituric acid and peroxide with increasing storage time significantly i And in samples containing garlic powder under control and no significant differences were observed among all treatmen tsncreased. Da microbial results indicate that the bacterial load less compared to control treatments containing garlic powder, and the lowest bacterial load and Byshtrbn 0.3 and 0.1 percent respectively in treatment was observed garlic powder. So it can be concluded that the best quality and shelf-life were observed in samples with 0.3% garlic powder.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Hypophthalmichthys molitri، Meat mince،Powder garlic،Shelf life
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
Depositing User: admin admin1 admin2
Date Deposited: 08 May 2017 03:35
Last Modified: 08 May 2017 03:35
URI: http://eprints.uoz.ac.ir/id/eprint/1294

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