A Survey Of The Reasons For Early Corruption Of Frozen Sharks
2008
Ferdosi, R., Researcher in National and Food Technology and Research Institute Shahid Beheshti Medical University | Mohammadian, Z., MS in Food Technology | Ghanati, K., Expert on Food Control (Shahid Beheshti university)
Significant biochmical differences exist between sharks and vertebrated fishes. The level of nonproteinous nitrogenous material in sharks is 8 times more than other marine creatures.The system of absorbing and excreting urea in sharks is outstanding among fishes. High content of blood urea and TMAO help this animal keep the osmotic pressure balanced .So they are able to live in both salt-water & fresh water . To prevent spoilage, blood extraction have to be performed after hunting. This step can not performed completely in large sharks because the blood gushes out not jets out.. The idea of this resarch was based on the reports of unpleasant smell of fishes presented in the market which are sold as Acipeneer Stellatus and some cases of allergy & hypersensitivity. In this survey which was carried out during automn & winter from small refregerating rooms in the region of Sarcheshmeh, 34 cases (74%) of sharks and 38 (53%) of other fishes were selected. These fishes that were transported to preserving room simoultanously, were sampled by experts and transfered to the laboratory quickly. The result of examination was reported according to TVN test to distinguish fish spoilage . From 34 cases of shark, 29 (85/29%) were not suitable for consuming because of having high index of TVN test. The remaining cases (14/7%) were about to spoil and so werenot appropriate for presenting in the market. From the second group (38 cases) among which 10 fishes were cut into pieces, just 8 cases(21%) were not suitable for cooking .10 cases(26.4%) were at the border of being spoilage and the rest(52.6%) were suitable to be consumed by costumers. .The majority of unsuitable or low quality cases were those which were cut into pieces.
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