Zamanpour, M. (2014) Effect of pretreatment of brining time with different concentrations of sodium chloride on the shelf life time of Silver carp (HypopHthalmichthys molitrix) fillet during refrigerated storage. Masters thesis, University of Zabol.
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Abstract
Time is used in all of the additives that are used for processing fish, including various salts which are antimicrobial agents to prevent microbial growth and improved retention. The aim of this study was to evaluate the effect of different concentrations of sodium chloride immersion time pretreatment on shelf life of silver carp fillets during refrigerated storage (4 ° C). Fillets in sodium chloride solution at concentrations of 2.5 and 5% for zero, 5 and 10 minutes were immersed and after that the dehydration, were packed and refrigerated. Physical parameters (drip loss and pH), microbial (PTC and TVC) and chemical (TVB-N, TBA and PV) on days zero, 3, 6, 9, 12, 15 was performed. Drip loss in 5% salt concentration, was much less, compared to concentration of 2.5% and control. There was no significant difference (p≤0.05) between the TVB-N of the Sample in Day Zero. But in the day15, 5minute-5% and 5minutes-2.5% treatments had the lowest levels of TVB-N. the amount of PV for the control on day 15 was 13.84 meq/kg while for the treatment of 5 minutes-5% was 9.36 meq/kg. The highest PV were observed when the control group and then the samples were immersed during 10 minutes. TBA index was lowest in 5% salt concentration compared to 2.5% salt concentration. Bacteriological parameters (PTC and TVC) for treatment of 5% salt concentration was lower than the 2.5% salt concentration and the 5 minutes-5% had the best results. Control group at day 9 and treatment of 5minutes-5% at day 12 were spoiled. The salt concentration of 5% compared with 2.5% salt and control had the better performance. By comparing the results of the treatments, the best time and most appropriate concentration was chosen, 5 minutes and 5% respectively.
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | silver carp, sodium chloride, brining, fat oxidation, microbial assessment |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 23 May 2016 08:01 |
| Last Modified: | 23 May 2016 08:01 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/637 |
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