کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191748 963580 2007 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince
چکیده انگلیسی

The effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug was investigated. During 15 days of iced storage, total volatile base (TVB), trimethylamine (TMA) and TCA-soluble peptide contents as well as thiobarbituric reactive substances (TBARS) of fish muscle increased continuously after 3 days of storage (p < 0.05). It was suggested that deterioration, protein degradation and lipid oxidation proceeded with increasing storage time. Som-fug prepared from surimi of bigeye snapper stored in ice for different times had similar pH, acidity and lactic acid bacteria count at the end of the fermentation (30 °C, 48 h). Generally, higher content of TCA-soluble peptides and higher TBARS were found in fermented Som-fug produced from bigeye snapper stored in ice for a longer time (p < 0.05). Hardness, adhesiveness, springiness, cohesiveness, and resilience of fermented Som-fug decreased with a concomitant increase in weight loss, released water and expressible water contents when fish kept for a longer time were used (p < 0.05). L∗, a∗, b∗, whiteness and the likeness for appearance, colour, texture and flavour of Som-fug decreased when fish kept in ice for an extended time were used (p < 0.05). However, the taste likeness was not affected by iced storage time (p > 0.05). No differences in overall liking were noticeable when fish kept in ice for up to 12 days were used for Som-fug production (p > 0.05). Therefore, the quality of fish used as raw material should be an important factor in determining the characteristics of Som-fug.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 102, Issue 1, 2007, Pages 270–280
نویسندگان
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