Production of breaded kilka (Clupeonella cultriventris) using two different batters and determination of chemical, microbial and sensory properties

Authors

Abstract:

This study aimed to assess the chemical, microbial and sensory properties in a new product from kilka in mass scale with two different types of batters (simple and tempura batter). Kilka fish were battered in a simple or tempura batters, before being breaded with conventional breading crumbs and pre-fried in sunflower oil at 170°C for 30 sec. The fried samples were then immediately frozen through continuous method at -40°C in a spiral freezer before being packed kept at -18°C. Chemical, microbial and sensory properties were performed on the fried breaded kilka a day after freezing. There was no significant difference in protein, fat and ash contents of raw breaded kilka prepared from tempura and simple batters (p≥0.05), while there was significant difference in moisture content of raw breaded kilka prepared from two batters (p<0.05). There was a significant difference in moisture and fat contents between raw and fried breaded kilka by both tempura and simple batters (p<0.05) with lower moisture content and higher fat content seen in fried breaded kilka. To determine the microbiological quality of breaded kilka, total bacteria count (TBC) and total Colifirms (TC) and E. coli were evaluated. The produced breaded kilka with two types of batters were proper from the hygienic view point. Comparing TC and TBC of breaded kilka products with different batters showed that the breaded kilka with tempura batter is in a better status. There were significant differences in some sensory properties of breaded kilka with simple and tempura batters includes odor, cohesiveness of batter and general acceptability (p<0.05). Among all determined characteristics, the breaded kilka with tempura batter had higher scores than the one with simple batter.

Upgrade to premium to download articles

Sign up to access the full text

Already have an account?login

similar resources

determination of some physical and mechanical properties red bean

چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...

15 صفحه اول

development of different optical methods for determination of glucose using cadmium telluride quantum dots and silver nanoparticles

a simple, rapid and low-cost scanner spectroscopy method for the glucose determination by utilizing glucose oxidase and cdte/tga quantum dots as chromoionophore has been described. the detection was based on the combination of the glucose enzymatic reaction and the quenching effect of h2o2 on the cdte quantum dots (qds) photoluminescence.in this study glucose was determined by utilizing glucose...

extraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties

آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...

15 صفحه اول

investigation of gassing behavior, electric and dielectric properties of different insulating fluids.

ترانسفورماتورهای قدرت از اجزای اصلی شبکه تامین انرژی الکتریکی می باشند که عملکرد قابل اطمینان ترانسفورماتورها یکی از فاکتورهای مهم و تعیین کننده در تامین انرژی الکتریکی محسوب می شود. در نتیجه بررسی و مانیتور عملکرد ترانسفورماتورها در شبکه و همچنین عیب یابی این ترانسفورماتورها غیرقابل اجتناب و ضروری می باشد. به طور کلی عایق های مایع در صنعت فشار قوی کاربردهای متفاوتی دارند که مهمترین وظیفه آنها...

15 صفحه اول

Chemical composition and fatty acid profile of common Kilka , Clupeonella cultriventris caspia,

The objective of the present study was to determine chemical composition and fatty acid profile of common Kilka ,Clupeonella cultriventris caspia, in the Caspian Sea. The chemical analysis revealed that the protein and lipid content of common Kilka were 15.05 and 6.5% of the fresh weight, and total MUFA, PUFA and SFA were found to be 37.00, 32.89 and 29.03% respectively. Palmitic acid (16:0) a...

full text

My Resources

Save resource for easier access later

Save to my library Already added to my library

{@ msg_add @}


Journal title

volume 18  issue 4

pages  684- 698

publication date 2019-09

By following a journal you will be notified via email when a new issue of this journal is published.

Keywords

Hosted on Doprax cloud platform doprax.com

copyright © 2015-2023