Askari Dehno, S. (2014) Effect of the ice- water mixture pretreatment on quality of Cyprinus carpio during storage in refrigerator. Masters thesis, University of Zabol.
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Abstract
In this study two types of different chilling methods were used for Cyprinus Carpio, whole fish (Group 1), gutted fish (Group 2), flake ice- treated whole fish (Group 3), flake ice- treated gutted fish (Group 4), Mixture water and ice- treated whole fish (Group 5) and mixture water and ice – treated gutted fish (Group 6). The effects of these systems on the quality of Syprinus Carpio were evaluated. The results showed that with increasing storage period, the value of volatile nitrogenous bases were increased, in Group 6 reached to the 49 mg N/100g and in Group 1reached to the 21.46 mg N/100g. Tiobarbituric acid levels remained low during the storage period and in the Group 1 reached to the 0.86 μg MA/100 kg and in the Group 6 reached to the 0.42 μg MA/100 kg. Iron values decreased for all Groups at day 9 and the maximum levels was for Group 6 (11.58 ± 0.24) and the least levels was for Group 1(3.2 ± 0.27). The total bacterial counts (TVC) and Psycrotropic total counts (PTC) were increased for all Groups and the least levels was for Group 6 (3.79 Log cfu/100g). The levels of E.coli, Coliforms, and Entrobacteriacea, for all Groups, were increased. The results of the comparison of evaluating eyes, skin, part of the paunch and meat showed better quality for Group 6 in the treatments. According to the results of the chemical, microbiological, and sensory samples the pretreatment for 2h and gutted has the better quality compared to the samples- not pretreatment and not gutted.
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | Cyprinus carpio, Microbiological and Chemical properties, Gutting, Chilling |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 24 Apr 2016 06:02 |
| Last Modified: | 24 Apr 2016 06:02 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/501 |
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