عنوان مقاله English
Change in chemical deterioration index (peroxide value, PV; thiobarbituric acid index, TBA; free fatty acids, FFA; total volatile basic nitrogen, TVB-N) and sensory properties (texture, general appearance and eye) of kutum (Rutilus frisii kutum) during 6 months frozen storage (-18 º C) was investigated. PV were increased until month 3, then decreased (P<0/05). During storage period the amount of TBA and FFA increased (P<0/05). TVB-N value did not follow a regular pattern but on the whole increased during storage period. None of the chemical quality parameters exceeded the acceptability limits. These results were supported by the results of sensory analyses. Results of this study showed that kutum has acceptable quality during 6 month frozen storage.
کلیدواژهها English
