determination of silver carp (hypophthalmichthys molitrix) cracker formulation and it’s quality changes during three months storage at room temperature

نویسندگان

بهاره شعبانپور

. استاد گروه فراوری محصولات شیلاتی، دانشکدة شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران. معظمه کردجزی

استادیار گروه فراوری محصولات شیلاتی، دانشکدة شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران. سمیرا کمری

کارشناسی ارشد فراوری محصولات شیلاتی، دانشکدة شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

the aim of this study was to determine the formulation of silver carp fish cracker and checking qualitative changes of cracker in the four time intervals (0, 30, 60 and 90 days), during storage at room temperature. treatments consisted of dried cracker (drying time 2 hours), cracker were fried (drying time 1 hour) and the final treatment was drought cracker that fried at the end of each period. the amount of protein, carbohydrate, ash and moisture for dried cracker more than the other two treatments (p

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شیلات

جلد ۶۸، شماره ۴، صفحات ۵۸۹-۶۰۲

کلمات کلیدی
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