کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891232 | 1628507 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at â18â¯Â°C
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In the present study, garlic (Allium sativum) was added at 0.0% (G1-Control), 1.0% (G2), 1.50% (G3), and 2.0% (G4) to rainbow trout feed for a feeding period of 90 days. After the feeding process, the trout were harvested and stored in a deep freezer at â18â¯Â°C, and changes in chemical, microbiological and sensory parameters were examined periodically. During the storage period, the highest peroxide values (PV), free fatty acids (FFAs), The thiobarbituric acid reactive substances (TBARS) were observed in the control group, while the lowest values were noted for those fed on 1.50% and 2.0% garlic feed. During storage, significant differences were not observed in the total volatile basic nitrogen (TVB-N) content of rainbow trout. The highest values in microbial count were observed in the control group.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 92, June 2018, Pages 155-160
Journal: LWT - Volume 92, June 2018, Pages 155-160
نویسندگان
Mustafa Ãz,