Molashahi, M. (2013) Chemical, microbial and sensory changes in Silver carp (Hypophthalmichthys molitrix) after light and heavy salting. Masters thesis, University of Zabol.
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Abstract
The aim of this research was investigation of light and heavy salting on the quality of Silver carp. 30 fresh Silver carp provided and pickle salting was done with 10% and 20% concentration, then maintenance in refrigerator (4̊ C) during 10 days. Chemical (moisture, fat, crud protein, salt, pH, PV, TBA), microbial (TVC, PTC, halophiles) and sensory analysis (smell, texture, flavor, color) were done in 0, 3, 6, 9, 12 days. Results showed that the salt absorption, fat, TBA and PV significantly increased (P<0.05) but pH, moisture and crud protein decreased significantly (P<0.05) in both treatments during storage in refrigerator. TVC and halophiles values increased significantly (P<0.05) but PTC value decreased significantly (P<0.05) in both treatments during storage. The result of sensory analysis showed that light salting was better than heavy salting. Then light salting was recommended for pickle salting.
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | Salting, Sensory analysis, Silver carp (Hypophthalmichthys molitrix), Microbial index |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 20 Apr 2016 06:26 |
| Last Modified: | 20 Apr 2016 06:26 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/423 |
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