[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 19، شماره 6 - ( 1399 ) ::
جلد 19 شماره 6 صفحات 2954-2969 برگشت به فهرست نسخه ها
Research Article: Nutritional profile of nigiri sushi meal and the usage of citrate synthase activity as freshness parameter
چکیده:   (853 مشاهده)

The aim of the study was to access the influence of nigiri sushi meal ingredients ratio on its weight, nutritional profile, physic-chemical characteristics (crude protein, lipid content, ash content, salt content, phosphorus content and thiobarbituric acid assay) and to estimate the usage of citrate synthase activity as freshness index of seafood used for sushi preparation. Nutrition composition of nigiri sushi is highly influence by rice/seafood ratio. Inclusion of processed seafood in sushi can influence significantly weight and consequently nutritional profile of nigiri sushi meal as well. Shrimp cooking resulted in 16.45±3.29% weight loss in whole non-deveined shrimp and 13.03±3.40% in non-deveined shrimp tail. Nigiri sushi meal prepared with salmon and tuna fish can be recognized as good sources of seafood. Nigiri sushi meal can be considered as a low-calorie meal (nigiri salmon: 716.13±24.18 kJ/100g; nigiri tuna: 638.12±10.64 kJ/100g; nigiri shrimp: 672.06 ± 8.72 kJ/100g) but on the contrary it cannot be considered as low salt content meal (nigiri salmon: 0.97±0.04%; nigiri tuna: 0.89±0.10%; nigiri shrimp: 1.06±0.13%). Citrate synthase activity (CSA) increases after each freezing/thawing cycle and at the end (4th cycle) were 5.29±0.67 μmol/mL/min and 6.67±0.63 μmol/mL/min in tuna and salmon samples, respectively. CSA can be recognized as reliable enzymatic kit indicator for fish freshness determination in nigiri sushi meal.
 

متن کامل [PDF 505 kb]   (217 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1394/8/29 | پذیرش: 1397/11/16 | انتشار: 1399/8/30
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:

Đorđević Đ, Buchtová H. Research Article: Nutritional profile of nigiri sushi meal and the usage of citrate synthase activity as freshness parameter. IJFS. 2020; 19 (6) :2954-2969
URL: http://jifro.ir/article-1-2034-fa.html

Research Article: Nutritional profile of nigiri sushi meal and the usage of citrate synthase activity as freshness parameter. مجله علوم شیلاتی ایران. 1399; 19 (6) :2954-2969

URL: http://jifro.ir/article-1-2034-fa.html



بازنشر اطلاعات
Creative Commons License این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است.
دوره 19، شماره 6 - ( 1399 ) برگشت به فهرست نسخه ها
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4331