|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|4383609||1617844||2016||6 صفحه PDF||سفارش دهید||دانلود رایگان|
This research aimed to study the effect of the cool box insulator material (‘ela sago’ and styrofoam) on the temperature characteristics and the fish quality during chilling preservation. The decrease rate of fish temperature in cool box insulated by styrofoam was 0.13 °C · min–1, while the decrease rate of it in cool box insulated by ‘ela sago’ was 0.045 °C · min–1. The best quality of fresh fish based on the parameters pH, Total Plat Count, and Total Volatile Base was obtained by the cool box insulated by styrofoam, however, until the end of the preservation treatment, all the fresh fish were still on the good condition.
Journal: Aquatic Procedia - Volume 7, August 2016, Pages 195–200