The Effect of Pre and Post Mincing Washing on Common Carp Flesh Quality
2009
Shabanpour, Bahare, Prof. Assistance and Faculty Member of Gorgan University of Agricultural Sciences and Natural Resource | Pourashouri, Parastoo, Msc Student of Fishery, Gorgan University of Agricultural Sciences and Natural Resource | Khaje, Mahdis, Bs Student, Gorgan University of Agricultural Sciences and Natural Resource | Zangoui far, Leila, Bs Student, Gorgan University of Agricultural Sciences and Natural Resource | Shahrozfar, Shadi, Bs Student, Gorgan University of Agricultural Sciences and Natural Resource
In this research, the effect of washing of common carp flesh, pre and post mincing were studied, and results of their effect on some quality factors were investigated. The results showed that two treatments (mincing and then washing) and (washing fillets and then mincing) had significant differences on measured factors. The moisture of surimi (minced meat and washed) was 81.9% (p0.05). The amount of protein of surimi was 96.33% and another treatment was 67.4% that were significantly changes (p0.05). Water holding capacity of Surimi was 49% and WHC another treatment was about 7% (p0.05). Minced meat of washed fillet showed higher total volatile nitrogen (p0.05). Gel assessment and also sensory assessment such as color, odor and flavor were determined. The produced gel of both type of treatments had good quality and it enjoyed the highest quality. Keywords: Common carp (Cyprinus carpio), Surimi, Washing, Sensory assessment, Gel strength
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