Volume 13, Issue 57 (0)                   FSCT 0, 13(57): 145-158 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Hedayatifard M, Pourmolaei N. Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets. FSCT. 0; 13 (57) :145-158
URL: http://fsct.modares.ac.ir/article-7-532-en.html
Abstract:   (3278 Views)
Sensory indices, microbal communities, qualitative parameters and fatty acids profile of smoked Kutum and Golden Mullet were evaluated at the Northern Iranian markets. Thus, the samples from selected markets were collected and analyzed and compared also with acceptable ranges. The results showed that there were differents in some indices between smoked Kutum and Golden Mullet such as color and texture as sensory, pH (6.30 and 7.74% respectively), total lipid (7.67 and 6.20 respectively), TBA (1.981 and 1.845 meqO2/kg respectively) and FFA (0.95 and 1.22 % respectively) as chemicals and total muld and yeast (2.93 and 3.25 Logcfu/g, respectivly) as microbal communities (P<0.05). The results also showed that Halophillic and Anaerobic bacteria had higher and lower loads in smoked fish, respectively. While there were no differents in EPA and DHA fatty acids but most series like PUFA (30.35 and 19.67 g/100g), omega-3 (8.73 and 11.19 g/100g), omega-6 (21.52 and 8.49 g/100g) and ω-3/ ω-6 ratio (0.40 and 1.32) showed a difference between smoked Kutum and Golden Mullet, respectively (P<0.05). The results stated that chemical indices, nutritional values and microbal communities were in acceptable and freshness ranges in smoked products and their valuable fatty acid series were preserved.
Full-Text [PDF 222 kb]   (1505 Downloads)    

Received: 2015/04/6 | Accepted: 2015/08/8 | Published: 2016/11/21

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.