عنوان مقاله English
In this investigation, a number of canned Killka with oil and brine filling media were produced to survey the impact of filling media type on canned common Killka quality by traditional Mediterranean method. Qualitative characteristics including moisture, total lipid, free fatty acids, peroxide, tiobarbituric acid, fluorescence compound in aquatic phase of lipid extract obtained from fish and canned fish, and the fluorescence compound existed in filling media were determined. Results showed that hydrolytic rancidity product and the filling media fluorescence compound in brine canned was higher than the oil canned. The primary and secondary lipid oxidation indices (tiobarbituric acid and peroxide) had no ideal efficiency to evaluate the loss of quality due to the filling media type, while the fluorescence index had perfectly showed the quality loss. With regard to present interactions between fish tissue and filling media, it’s recommended determine the amount of filling media fluorescence compound as a good technique for quality assessment.
کلیدواژهها English
