Bazzi, A. (2014) Effect of water and ice mixture containing Sumac essential oil pretreatments on the quality of gutted and whole Cyprinus carprio during storage in refrigerator. Masters thesis, University of Zabol.
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Abstract
The aim of present study was to investigate the effects of water and ice mixture containing Sumac essential oil pretreatments on the quality of gutted and whole Cyprinus carprio during storage in refrigerator. Treatments included: A (control samples whole fishes without Sumac essential oil), E1 (whole fishes whit treated samples with 0.2 ml per 100 g EO), E2 (gutted fishes whit treated samples with 0.2 ml per 100 g EO). Chemical, microbiological and sensory factors were determined at days of 0, 3, 6 and 9 of storage. During storage at 4oC, the PH of all treated and untreated samples increased significantly (p<0.05). The pH increment in E2 was lower than other treatment at the end of storage period. The result of TVB-N analysis showed lower increase in E2 than others. PV values increased significantly (p<0.05) with time of storage at 4oC for all treatments. TBA values of control and treated samples were much lower than upper acceptability limits at the end of storage. Microbiological studies showed longer shelf life for treated samples as compared to control ones and highest shelf life was observed in E2. The results showed that samples treated with Sumac essential oil had the lowest sensory acceptability at the end of storage.
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | Cyprinus carprio, Enteroeacteriacea, Sumac, refrigerator |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 11 Dec 2016 06:36 |
| Last Modified: | 11 Dec 2016 06:36 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/1101 |
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