Nasri, M. (2016) Evaluation of the short-term storage quality of rainbow trout by using slurry ice coverage with extract and essential oil of Zingiber officinale. Masters thesis, University of Zabol.
|
Text
Evaluation of the short-term storage quality of.pdf Download (57kB) | Preview |
Abstract
In order to determine the optimal concentration of extract and essential oil of ginger, was done three tests pH, melting rate and shelf life on slurry ice contains extract and essential oil of ginger, respectively, concentrations of %0/1, %0/2, %0/3, %0/4 for extract and, 500ppm, 1000ppm, 1500ppm and 2000ppm for essential oil and colorimetric test on Rainbow trout fillet. That according to the results of these tests, no significant difference was observed between control and treated samples. So, total and psycrophil bacterial count tests on fish minced was done, that according to the results of these tests, slury ice contains extract with %0/2 concentration and essential oil with 1500ppm concentration were observed the highest antibacterial effect. After selecting the best concentration, to study the effect of slurry ice contains essential oil and extract of ginger, on the quality of short-term maintenance of rainbow trout on days 0, 4, 8, 12 and 16, were examined chemical parameters (pH, moisture, anisdine, Totox, TBA, conjugated diene and triene, browning non-enzymatic, PV, total fat, TVB-N and FFA), microbial tests (total and psycrophil bacteria) and sensory analysis (taste, gill smell, gill appearance, texture, general appearance and eye ). The results showed that all the chemical and microbial parameters during the storage period has increased and the rate of changes in the treated samples was less than the control sample. But two TVB-N and anisidine index that only kept their acceptance in day of 12, other indicators showed the highest acceptance in day of 16. Even TBA index was less than the limit in day of 16. Sensory evaluation showed that ginger extract and essential oils have positive effects on the organoleptic characteristics until day of 12 and was not significant differences between control and treated samples. The results of chemical, microbial and sensory tests, samples kept with slurry ice contain extract and essential oil of ginger increased shelf life for 4 days and so in preserving was effective the appearance and taste of rainbow trout compared with the control sample.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Shelf life، Rainbow trout، slurry ice، ginger extract، ginger essential oil |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 06 Jun 2016 08:00 |
| Last Modified: | 06 Jun 2016 08:00 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/730 |
Actions (login required)
 |
View Item |
