• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>African Journal of Biotechnology >Production of fish finger from sand smelt (Atherina boyeri, RISSO 1810) and determination of quality changes
【24h】

Production of fish finger from sand smelt (Atherina boyeri, RISSO 1810) and determination of quality changes

机译：用沙渣生产鱼指（Atherina boyeri，RISSO 1810）并确定质量变化

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

In this study, changes of chemical, microbiological load and sensory properties of fish fingers prepared from sand smelt (Atherina boyeri, RISSO 1810) were investigated during storage (for 6 months at -18°C). The fish finger nutritional composition changed with the fish finger process. The changes in moisture, crude protein, crude fat and crude ash components between fresh sand smelt and fish fingers fingers were found to be significant at P < 0.05. C18:1?w-9?and?C18:2?w-6increased with pre-frying process. The values of pH, total volatile basic nitrogen (TVB-N) and thiboarbutiric acid (TBA) at the end of?the?storage were determined as6.737?±?0.012, 19.583?±?0.087 mg/100 g and 0.293?±?0.013 μgMDA/g, respectively. According to sensory analyses scores, the fish fingers were fondly prefered by panellists. According to the results of?the?chemical, sensory and microbiological quality in fish, fish fingers were found within the acceptable limits during frozen storage for 6 months.
机译：在这项研究中，研究了在贮藏期间（在-18°C下放置6个月），用熔炼沙制备的鱼指的化学，微生物负荷和感官特性的变化（Atherina boyeri，RISSO 1810）。鱼指的营养成分随鱼指过程而变化。发现新鲜沙渣和鱼指之间的水分，粗蛋白，粗脂肪和粗灰分的变化在P <0.05时具有显着性。 C18：1 w-9和C18：2 w-6随着预炸过程的增加而增加。储存结束时的pH值，总挥发性碱性氮（TVB-N）和硫代丁二酸（TBA）的值分别确定为6.737±0.012、19.583±0.087mg / 100g和0.293Ω。分别为±0.013μgMDA/ g。根据感官分析得分，小组成员深爱鱼叉。根据鱼类化学，感官和微生物质量的结果，在冷冻储存6个月的过程中发现了鱼指在可接受的范围内。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号