Dahmardeh, F. (2016) Consideretion of formulated products from mince of Hypophthalmichthys molitrix. Masters thesis, University of zabol.
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Abstract
The aim of this study was to investigate the formulated products from minced silver carp. Silver carp fillets after minced were used to prepare three different formula of products (Fish ball, Fish finger, Fish burger and Nugget). The products were battered, coating and fried with sunoil in frying machine for 3 minuets at +180°C. Organoleptic factors including taste, smell, texture, color and general acceptability were measured by panelists. Results showed that taste of products in formula 1 and its color in formula 2 and 3 was significantly different (p<0.05). General acceptability assessments of three different formula showed that fish burger was significantly different (p<0.05) compared to other products. The total evaluation showed formula 2 is better than other formula. Thus, formula 2 is recommended for fish products.
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | Hypophthalmichthys molitrix, Mince, Fish burger, Sensory analysis |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 16 Oct 2017 08:14 |
| Last Modified: | 16 Oct 2017 08:14 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/1679 |
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