Comparative study of chemical, sensory and microbal attributes of fried and cooked marinades of silver carp (Hypophthalmichthys molitrix) during storage at 4°C
2016
Hedayatifard, Masoud | Kavousi, Seyede Atefeh | Khavarpour, Maryam
BACKGROUND: The term ‘‘marinated fish’’ is used to define semi-preserved fish made by immersion in a solution of organic acids or vinegar and salt. Objectives: This study was conducted to compare nutritional value (Lipid, Protein, Moisture, Ash, pH), chemical (TVB-N, PV, TBA, FFA) and sensory attributes, microbial communities (TC, Mold) and fatty acids profile of cooked and fried marinades and 30 days storage at 4°C. Methods: The marinades were produced using formulas from Silver carp fresh fillets. Then the products were stored at 4°C and sampling was done to determine of quality indexes during storage, every 10 days. Results: The results showed that there were no differences in moisture, protein and lipid contents between two products (p>0.05). Also, there were no differences with regard to PV, TBA and FFA between two marinades (p>0.05), but TVB-N in cooked and fried products (with 16.46 and 18.91 mg/100g) showed significant changes (p<0.05). In addition, total bacteria count was 4.19 and 4.89 and total mold-yeast was 2.47 and 2.60 Logcfu/g at day 30 in cooked and fried marinades, respectively (p<0.05). As sensory aspect, appearance, color, texture and odour attributes showed better points in fried marinade, cooked product had more acceptable taste (p<0.05). However, there was no difference in overall acceptance. Omega-3, omega-6 and EPA+DHA fatty acids had higher amounts in fried marinade (p<0.05). Cooking reduced the UFA amount, but conversely, frying increased it. Conclusions: Quality of both marinades was acceptable during 30 days storage refrigerator, but fried marinade showed a preferred quality as sensory attribute.
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