CHEMICAL CHANGES IN SHORTFIN SCAD (Decapterus macrosoma) AT CHILLED (4 °C) AND FROZEN (-18 °C) STORAGE
نویسندگان
چکیده
منابع مشابه
identification of fatty acid in mackerel (scomberomorus commersoni) and shark (carcharhinus dussumieri) fillets and their changes during six month of frozen storage at -18°c
changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at - 18°c for up to six months were measured. lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. in analysis of fatty acids t...
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The aims of this study were to examine the effect of salts (CaCl2, CaSO4 and MgSO4) on the rheological and thermal properties of gelatin extracted from the skins of tropical fishes, sin croaker (Johnius dussumeiri) and shortfin scad (Decapterus macrosoma). It was found that the melting temperatures of fish skin gelatins were increased by 1.5 times as compared to bovine gelatin which was only in...
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متن کاملAntibacterial activities of nisin encapsulated in zein and modified atmosphere packaging on rainbow trout (Oncorhynchus mykiss) fillet during chilled storage 4°C
Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. This study was carried out to evaluate the microbiological quality of fresh trout slices treated with ...
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ژورنال
عنوان ژورنال: Malaysian Journal of Analytical Science
سال: 2016
ISSN: 1394-2506,1394-2506
DOI: 10.17576/mjas-2016-2003-20