اثر مدت زمان نگهداري به صورت منجمد بر روند تغيير كيفيت گوشت كپور نقره اي چرخ شده حاوي محافظ سرمايي

The Effect of Frozen Storage on Quality Changes of Silver Carp Minced Meat with Cryoprotectant

Changes in quality of silver carp minced meat {HypophthaImichthys molitrix) containing cryoprotectant were investigated. Minced meat from fresh fish was mixed with cryoprotectant consisting of 4% sucrose,. 4% sorbitol, 0.3% polyphosphate (a blend of tetra sodium pyrophosphate and sodium tripolyphosphate with ratio 1:1), then packed in ziploc bags and frozen at -35 °C and stored at -18°C for 6 month. Changes in moisture content, crud protein, total lipid, peroxide value (PV), thiobarbituric acid (TBA) and free fatty acids (FFA) were investigated at months 0,1,2, 3,4 and 6. PV and FFA increased during 6 month frozen storage at -18°C (P<0.05). TBA showed an increasing trend, after a decrease in the 2nd month until 6th month but its value was very far from standard spoilage. In addition, moisture content and total lipid of the mince did not change significantly during 6 month frozen storage. Frozon storage of the mince containing cryoprotectant did not significantly affect the crude protein in most of the tested storage periods (P>0.5).