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首页> 外文期刊>African Journal of Biotechnology >Sensorial, chemical and microbiological quality of anchovy cake
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Sensorial, chemical and microbiological quality of anchovy cake

机译：an鱼饼的感官，化学和微生物质量

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摘要

In this study, fish cake prepared using raw anchovy (Engraulis encrasicolus) and its products were stored in a locked bag at a cold temperature of 4 ± 1°C. Moisture, ash, fat, protein, salt, pH, TVB-N, number of TBA, TMA-N and histamine values, number of total aerobic microorganisms (at 5 and 30°C temperature of incubation) and yeast-mold were determined in the raw material during the production period. Sensorial, chemical (pH, TVB-N, number of TBA, and TMA-N values) and microbiological changes during cold storage period of the products were carried out every 3 days and with three replications. In this study, the prepared product was appreciated by the panelists that participated in the sensorial analyses. In addition, as the values obtained from sensorial, chemical and microbiological values were evaluated, the shelf-life of the anchovy cake during cold storage (4 ± 1°C) was found to be 6 days.
机译：在这项研究中，使用生凤尾鱼（Engraulis encrasicolus）制备的鱼饼及其产品被存储在4±1°C的低温锁袋中。测定其中的水分，灰分，脂肪，蛋白质，盐，pH，TVB-N，TBA，TMA-N和组胺值的数量，总需氧微生物的数量（在5和30°C的孵育温度下）和酵母菌霉菌。生产期间的原材料。每隔3天进行产品冷藏期间的感官，化学（pH，TVB-N，TBA数和TMA-N值）和微生物变化，并重复三次。在这项研究中，参与感官分析的小组成员对制备的产品表示赞赏。另外，当评估从感官，化学和微生物学值获得的值时，发现cold鱼饼在冷藏（4±1℃）期间的保存期限为6天。

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