Effects of freezing on selected parameters of quality of cold smoked fish. [M.Sc. thesis] | Uticaj zamrzavanja na odabrane parametre kvaliteta hladno dimljenog šarana. Magistarska teza
2009
Dojčinovic, S.
The aim of this study was to explore effects of freezing on certain parameters of quality of smoked fish. For the experiment, truts were separated into two groups: control group fresh fish and a test group of frozen fish. During producing process, total bacterial count and total enterobacterial count was examined, and at the end of the process, chemical compound in finally product at +4 deg C and +8 deg C up to 21 days, microbiological, physicochemical and sensory analyses were performed at regular intervals. The total number of bacteria and the total number of enterobacteria in the skin samples of the controlled group of fish was statistically significantly greater than the total number of bacteria and total number of enterobacteria in the skin samples of the experimental group after certain stages of processing. The average content of water, ash and NaCl in the experimental group final product was statistically significantly higher and it contained significantly less proteins than the average content of water, ash, NaCl and proteins in the controlled group final products, while the average content of the fat has shown no difference. The average level of ethanol in the both groups of final products examined grew with the length of storing.
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