kamyab yegane, M. (2014) Effect of mixture of water and ice containing Clove (Eugenia caryophyllata essential oil pretreatmen on Schizothorax zarudnyi quality during storage in refrigerator (4°C). Masters thesis, University of Zabol.
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Abstract
This study was conducted to evaluate the effects of gutting ice-water mixture Contains Clove oil on the microbiological quality and oxidation stability of common carp during 9 days storage at refrigerator. The antibacterial and antioxidant effects of the Clove oil during storage in 4±1°C (9 days) was studied. Microbiological analysis (bacterial count, Enterobacteriaceae, E. coli, coliforms, total bacteria count and psychrophilic bacteria count), biochemical parameters (total volatile base nitrogen, thiobarbituric acid, iron, pH), and sensory evaluation were periodically conducted, before and after different pre-cooling during storage at 9 days and has periodically conducted every 3 days. The content of Clove oil content was determined 500 ml per 1 liter ice-water mixture, according to the previous studies and pretest. The results of microbiological, chemical and sensory analysis showed that gutted and pre-chilled fishes had better quality than the sample of un-gutted and un-pre-chilled fishes. However, among the various methods of pre-chilling in gutted fishes, pre-chilling with ice-water containing Clove oil, and pre-chilling with ice, had better quality, especially microbiological and sensory qualities.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Common carp, Gutting, Clove oil, Microbiological quality, sensory analysis |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 24 Apr 2016 06:09 |
| Last Modified: | 24 Apr 2016 06:09 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/502 |
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