CHEMICAL CHANGES OF SHORT-BODIED MACKEREL (Rastrelliger brachysoma) MUSCLE AT CHILLED AND FROZEN STORAGE
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چکیده
منابع مشابه
Changes of Pigments and Color in Sardine (sardinella Gibbosa) and Mackerel (rastrelliger Kanagurta) Muscle during Iced Storage
Changes in pigments and color of sardine and mackerel muscles during iced storage were investigated. When the storage time increased, a gradual increase in pH was observed. The total extractable pigment and heme iron content decreased (P<0.05), while the non-heme iron content tended to increase throughout storage. The soret band of myoglobin decreased with the concomitant decrease in redness in...
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Numerous prevalence studies and outbreaks of Vibrio parahaemolyticus infection have been extensively reported in shellfish and crustaceans. Information on the quantitative detection of V. parahaemolyticus in finfish species is limited. In this study, short mackerels (Rastrelliger brachysoma) obtained from different retail marketplaces were monitored with the presence of total and pathogenic str...
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The chemical composition variations of the Indian mackerel (Rastrelliger kanagurta) from Karachi coast were investigated seasonally over the period of one year (2004-2005). Moisture, crude protein, fat and ash contents varied from 70.11-74.41%, 16.02- 20.09%, 3.0-12%, and 0.89-1.35% respectively. The seasonal data indicated that the main fatty acids of the total lipid were C16:0, C16:1, C18:0,...
متن کاملSeasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast
The chemical composition variations of the Indian mackerel (Rastrelliger kanagurta) from Karachi coast were investigated seasonally over the period of one year (2004-2005). Moisture, crude protein, fat and ash contents varied from 70.11-74.41%, 16.02- 20.09%, 3.0-12%, and 0.89-1.35% respectively. The seasonal data indicated that the main fatty acids of the total lipid were C16:0, C16:1, C18:0,...
متن کاملChemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC
Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkali...
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ژورنال
عنوان ژورنال: Malaysian Journal of Analytical Science
سال: 2016
ISSN: 1394-2506,1394-2506
DOI: 10.17576/mjas-2016-2004-11