Madadpour Dariuoni, D. (2013) Comparison of physical, chemical and sensory characteristics of fish sauce prepared from Mahyaveh produced of Iran. Masters thesis, University of Zabol.
|
Text
Abstract - cutted.pdf Download (4kB) | Preview |
Abstract
Fish sauce is a thick and dark liquid that produced from fish fermentation in the presence of high salt. The purpose of this study was to compare the physical, chemical and organoleptic characteristics of fish sauce made from Mahyaveh in the south of Iran. For this purpose, three samples of fish sauce was made three methods (Bandar-Abbas, Shiraz, Boushehr). The amount of pH and TMA of samples (during the fermentation process) was measured. In the end of fermentation process, food ingredients (protein, fat, ash and moisture) physical Properties (viscosity and salt) and organoleptic analysis of samples measured. Changes in color parameters of the samples (l, a, and b) after fermentation process (1, 7 and 21 days) were measured. The food ingredient was had Significant different (p< 0.05). The amount of pH in the fermentation process decreases and the minimum of pH was seen in the Boushehr sample. The amount of TMA in the fermentation process that increase and the maximum of TMA was seen in the Shiraz sample. The color factors in the samples were not change. The maximum of salt and viscosity was seen in the Bandar-Abbas's sample and the minimum of these factors was seen in the Shiraz's samples. The organoleptic conclusion assessment of samples are: in the color factor in Boushehr sample, in the test factor Bandar-Abbas's sample and odor factor Shiraz's sample had more utility than other. And in total acceptation all of the samples had average utility. Considering the result of sample conclusion, Shiraz's sample has a better in (PH, color, viscosity and salt) than other and more like the treed sauce.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Fish sauce, Fermentation, Mahyaveh, Quality, Color |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 21 May 2016 07:01 |
| Last Modified: | 21 May 2016 07:01 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/612 |
Actions (login required)
 |
View Item |
