Journal of Fisheries

Journal of Fisheries

Determination of Silver carp (Hypophthalmichthys molitrix) cracker formulation and it’s quality changes during three months storage at room temperature

Document Type : Research Paper

Authors
Bahareh Shabanpour 1
Moazameh Kordjazi 2
Samira Kamari 3
1 Professor of seafood processing group, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Assistant professor of seafood processing group, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 M. Sc of seafood processing group, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
10.22059/jfisheries.2015.57252
Abstract
The aim of this study was to determine the formulation of silver carp fish cracker and checking qualitative changes of cracker in the four time intervals (0, 30, 60 and 90 days), during storage at room temperature. Treatments consisted of dried cracker (drying time 2 hours), cracker were fried (drying time 1 hour) and the final treatment was drought cracker that fried at the end of each period. The amount of protein, carbohydrate, ash and moisture for dried cracker more than the other two treatments (P<0.05). Maximum fat was observed in fried cracker (P<0.05). All three treatments showed increasing pH (P<0.05). There was no significant changes of TBA dried cracker in during storage (P>0.05), But there was significant difference in the other two treatments (P<0.05). In measuring free fatty acids most changes and fluctuations observed in dried cracker. However, There was no significant difference between the levels of free fatty acids on day 0 and day 90 in all three treatments (P>0.05). Total viabl count was zero, at all sampling times. Results for color properties showed the lightness of final treatment was more than the other two treatments (P<0.05) and the end of period all three treatments brightness reduced (P<0.05). Sensory evaluation revealed the most popular final treatment compared to the other two treatments. Overall, the results showed that there was no bacterial load in all three treatments, but the sensory properties such as taste, smell, texture, color and overall acceptability were better in final treatment.
 
 
Keywords
Formulation
Silver carp
Fish cracker
Shelf life
Preservation
Subjects

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Journal of Fisheries
Volume 68, Issue 4 - Serial Number 4
Winter 2016
Pages 589-602