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Journal of Food Quality and Hazards Control، جلد ۲، شماره ۴، صفحات ۱۲۸-۱۳۳
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عنوان انگلیسی Effect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet
چکیده انگلیسی مقاله Background: In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend shelf life of semi-preserved food. The aim of this paper was to examine chemical and microbiological changes promoted by a traditional marinating process in rainbow trout fillets during frozen storage. Methods: Fish fillets were immersed in traditional marinades and stored at -18 °C for 56 days. Some chemical and microbial characteristics like total volatile basic nitrogen (TVN), thiobarbituric acid (TBA), water holding capacity (WHC), pH, mesophilic, and psychrophilic bacterial count were performed with 7 days interval. The results were analyzed by repeated measure ANOVA test using SPSS 16.0 software. Results: Data showed that although the value of TVN, TBA and, WHC in marinated samples were higher than control ones, but the differences were not significant (p>0.05). The numbers of bacteria in marinated samples were lower than control groups and for psychrophilic bacteria was significant (p< 0.05). Conclusion: The most obvious finding to emerge from this study is that rainbow trout flesh could be marinated and stored at -18 ˚C for at least 56 days with no major unfavorable changes.
کلیدواژه‌های انگلیسی مقاله Analysis, Food Quality, Frozen Foods, Trout
نویسندگان مقاله s مکتبی | s. maktabi
s.maktabi@scu.ac.ir


m زارعی | m. zarei
department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

m چادرباف | m. chadorbaf
faculty of veterinary medicine, shahid chamran university of ahvaz, iran

سازمان اصلی تایید شده: دانشگاه شهید چمران (Shahid chamran university)

نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-117&slc_lang=en&sid=en
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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