توليد كوفته ماهي از ميد و تاثير مواد نگهدارنده در زمان نگهداري آن در سردخانه 18- درجه سانتي گراد

The production of fish ball from mullet and effect of antioxidant on shelf life of the product in -18°C storage

In this research work the production of fish ball from mullet and the effect of antioxidant on shelf life of the product have been investigated. According to the organoleptic tests, the following formula for production of fish ball has been chosen: Fish meat 50%, Potato 16%, Onion 12%, Soybean8%, breaded powder 8%, Tomato sauce 2.5%, Lemon juice 1.2%, Salt 1.1%, Garlic powder 0.7% and spices 0.5%. Then three samples were made: the first sample which did not have antioxidant used as blank; the second and third samples were included 0.01% and 0.02% of BHA antioxidant, respectively. These samples were frozen in -18°C and kept in a cold store for 120 day. According to the time schedule, the microbiological, TVN and peroxide test were carried out. The microbiological tests showed that the number of bacteria decreased from 420 colonies after 120 days of storage in -18°C. The results of TVN tests for all samples showed an increase of 9.9 mg/l00g to 17 mg/l00g after 120 days in -18°C storage. The peroxide test showed an increase of 1.4 meq/kg to 15.6 meq/kg for blank samples after 90 days in -18°C. On the other hand the samples which contained antioxidant showed an increase from 1.4 to 5 mg/kg even after 120 days storage in -18°C. According to these results the shelf life for the blank samples and those which contained antioxidant is suggested 30 and 120 days in -18°C respectively.