Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice
نویسندگان
چکیده
منابع مشابه
Refined oil production from patin catfish (Pangasianodon hypophthalmus) by-products
In this study, oil was extracted from the liver and visceral fat of Patin (Pangasianodon hypophthalmus) and refined. The yield of oil after refining was 49.98%. The major yield loss (34.20%) happened during the degumming procedure. Fatty acids found in the crude and refined oil were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The ...
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The effects of dietary nucleotide (NT) on growth performance and some haematological parameters of striped catfish (Pangasianodon hypophthalmus) were investigated. Different levels of the NT (0, 0.25, 0.5, 0.75, 1%) in the diet were used for 10 weeks starting on the fish weighted (1.52 ± 0.11 g). The results showed that NT supplementations did not improve final weight, weight gain, food conserv...
متن کاملQuality of Antimicrobial Products Used in Striped Catfish (Pangasianodon hypophthalmus) Aquaculture in Vietnam
Antimicrobial usage is common in Asian aquaculture. This study aimed to determine the quality of antimicrobial products used by Vietnamese striped catfish (Pangasianodon hypophthalmus) farmers. Twenty one antimicrobial products (11 products contained a single antimicrobial and 10 products contained a mixture of two different antimicrobials) commonly used by catfish farmers were obtained from so...
متن کاملRefined oil production from patin catfish (Pangasianodon hypophthalmus) by-products
In this study, oil was extracted from the liver and visceral fat of Patin (Pangasianodon hypophthalmus) and refined. The yield of oil after refining was 49.98%. The major yield loss (34.20%) happened during the degumming procedure. Fatty acids found in the crude and refined oil were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The ...
متن کاملeffect of vacuum packaging on chemical, microbiological and sensory properties of (rutilus frissi kutum) fillets stored in ice
all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2014
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-014-1358-y