Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage
نویسندگان
چکیده
منابع مشابه
Nutritional and functional properties of fishmeal produced from fresh by-products of cod (Gadus morhua L.) and saithe (Pollachius virens)
Fresh by-products of whitefish such as cod and saithe is processed to fishmeal (FM) on-board seagoing Norwegian trawlers. The aim of this study was to document the properties of whitefish FM (WFM) protein with respect to, physicochemical and bioactive properties. Analysis of the proximate composition of representative seasonal WFM batches show that the production is robust without much variance...
متن کاملOriginal Article Possible influence of salmon farming on long-term resident behaviour of wild saithe (Pollachius virens L.)
The culture of Atlantic salmon is one of themost developed aquaculture industries in theworld. The production from smolt tomarket size usually takes place in sea cages in openwaters, and these structures tend to attractwild fish, as they do for other farmed species. For salmon farming, saithe (Pollachius virens) is one of the most-frequently observed species around sea cages. An important quest...
متن کاملA Metabolomic Approach To Detect Effects of Salmon Farming on Wild Saithe (Pollachius virens) Populations.
A metabolomics approach was used to analyze effects of salmon farming on wild saithe (Pollachius virens) populations. Saithe fish were captured at two salmon farms and at two control locations around the island of Hitra, Norway. Changes in diet seem to drive changes in metabolic status of fishes. The liver and muscle tissues, from the fishes captured around the farm, showed higher levels of lac...
متن کاملEffect of chitosan coatings on some quality indices of apricot (Prunus armeniaca L.) during cold storage
In this study, the effectiveness of chitosan coating treatment to control weight loss and maintaining fruit quality of apricot was investigated. Fruits were coated with 0.25%, 0.5% and 0.75% chitosan as well as distilled water (control). Following treatments, fruits were stored at 0?C and 80 ? 2% relative humidity for 25 days. The weight loss, total soluble solids (TSS), titratable acidity (TA)...
متن کاملquality of fish finger produced from common carp (cyprinus carpio) during storage time at 4 °c
fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...
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ژورنال
عنوان ژورنال: Ege Journal of Fisheries and Aquatic Sciences
سال: 2017
ISSN: 1300-1590,2148-3140
DOI: 10.12714/egejfas.2017.34.4.05