effect of a traditional marinating on properties of rainbow trout fillet during chilled storage
نویسندگان
چکیده
in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at 4 ˚c for 10 days and were analyzed for total volatile basic nitrogen (tvn), thiobarbitoric acid (tba), water holding capacity (whc), ph, mesophilic and psychrophilic bacterial count every two days. variations in tba and whc were not statistically significant between marinated and control groups. the values of tvn, ph, total psychrophilic bacteria count (tpc) and total mesophilic bacteria count (tmc) in marinated samples were significantly lower than controls. the most obvious finding of this study was that traditional marinated rainbow trout fillet stored in 4 ˚c had no undesirable changes at least for eight days.
منابع مشابه
Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage
In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...
متن کاملEffect of a traditional marinating on properties of rainbow trout fillet during chilled storage
In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...
متن کاملEffect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet
Background: In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend shelf life of semi-preserved food. The aim of this paper was to examine chemical and microbiological changes promoted by a traditional marinating process in rainbow trout fillets during frozen storage. Methods: Fish fillets were immersed in traditio...
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The effect of gamma radiation (1, 3 and 5 kGy) on microbial quality of farmed rainbow trout (Oncorhynchus mykiss) fillets which were stored under frozen conditions (-20° C) was studied by measuring microbiological changes in 5 months. Gamma irradiation and increasing of frozen storage time had significant effects (P<0.05) on the reduction of microorganism's population. The total count showed ...
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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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عنوان ژورنال:
veterinary research forumجلد ۷، شماره ۴، صفحات ۲۹۵-۳۰۰
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