[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 15، شماره 2 - ( 1395 ) ::
جلد 15 شماره 2 صفحات 662-676 برگشت به فهرست نسخه ها
The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C
چکیده:   (3913 مشاهده)

The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± 4°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best smoked treatment based on sensory test. In this stage, treatments were as:  control (100% of NaCl), treatment 1 (75%NaCl/25%KCl), treatment 2 (50% NaCl/50%KCl), treatment 3 (25%NaCl/75%KCl), treatment 4 (100% of KCl). Samples were processed at slow and fast speed smoking for about 4 h, cooled and then tested by test panel. In the second stage, biochemical changes of selected treatment (treatment 1) were compared with control samples during storage at ± 4°C for 15 days.  There were no differences (p>0.05) in content of fat, moisture, ash and TBA indices between control and treatment1. Protein levels and salt intake were significantly (p<0.05) increased while the TVB-N and PV indices decreased in treatment1. The results indicated that 25% sodium replacement with potassium is desirable for this product.

متن کامل [PDF 378 kb]   (2849 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1395/2/4 | پذیرش: 1395/2/4 | انتشار: 1395/2/4
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:

Faralizadeh S, Zakipour Rahimabadi E, Khanipour A. The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C. IJFS. 2016; 15 (2) :662-676
URL: http://jifro.ir/article-1-2201-fa.html

The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C. مجله علوم شیلاتی ایران. 1395; 15 (2) :662-676

URL: http://jifro.ir/article-1-2201-fa.html



دوره 15، شماره 2 - ( 1395 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.05 seconds with 32 queries by YEKTAWEB 4144