[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 15، شماره 4 - ( 1395 ) ::
جلد 15 شماره 4 صفحات 1293-1306 برگشت به فهرست نسخه ها
Fatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L)
چکیده:   (4613 مشاهده)

The main objective of this study was to describe the proper technological process of hot smoking of common carp as well as to determine the yield of the final product and also proximate and fatty acid composition of hot-smoked common carp meat. The average yield of smoked common carp was 82.19% based on weight of eviscerated and descaled fish or 47% based on weight of live fish. The smoking process reduced moisture content by 19% and increased protein by 35% and lipid by 28%. Increase of cholesterol level from 50 to 51.93% during the smoking process was not statistically significant. Unsaturated fatty acid content was found to be higher in smoked than in raw common carp, mainly due to the increase in the contents of both monounsaturated fatty acids and polyunsaturated fatty acids. These values were higher compared to those of saturated fatty acids which were almost the same in raw (25.38%) and in smoked (25.5%) carp. Furthermore, n-3 content was not affected by the smoking process and the n-3/n-6 ratio. The results of the present research indicate that hot smoking process affects the chemical and fatty acid composition of traditionally hot smoked common carp.

متن کامل [PDF 406 kb]   (2272 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1394/6/15 | پذیرش: 1395/5/12 | انتشار: 1395/8/1
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

CAPTCHA


XML   English Abstract   Print


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

Ljubojević D, Radosavljević V, Pelić M, Đorđević V, Živkov-Baloš M, Ćirković M. Fatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L). IJFS. 2016; 15 (4) :1293-1306
URL: http://jifro.ir/article-1-1959-fa.html

Fatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L). مجله علوم شیلاتی ایران. 1395; 15 (4) :1293-1306

URL: http://jifro.ir/article-1-1959-fa.html



دوره 15، شماره 4 - ( 1395 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.06 seconds with 30 queries by YEKTAWEB 4227