بررسي تغييرات شيميايي و ويژگي هاي حسي خمير ماهي توليدشده از كپور نقره اي (Hypophthalmichthys molitrix) در طول نگهداري در سردخانه 18- درجه سانتي گراد

Chemical and sensory changes of fish paste made from silver carp during storage at -18°c

In this study, the fish paste of silver carp has been prepared based on three formulas, and the third formula, which contained 70 percent fresh meat of big head carp, 3 percent starch, 10 percent low fat milk, 5 percent liquid oil, 3.5 percent tomato paste, 0.5 percent sodium alginate, 3 percent lemon juice, 2 percent egg, 1.75 percent casein, 1 percent salt, and 0.5 percent various spices was chosen according to organoleptic properties test. Then, the product has been divided into three parts: sample 1 (control sample), sample 2 (containing 0.01 percent antioxidant BHA) and sample 3 (containing 0.02 percent antioxidant BHA). To determine the shelf life, the samples were frozen and kept in cold store under-18°C, and during certain time intervals of 0, 15, 30, 60, and 90 days all microbial tests, peroxide value determination T.V.N, determination and measurement of fatty acids has been performed, the microbiological tests showed that the number of bacterial in 10ʹ4 ratio reach to 0 after 60 days in cold store, and at-18°c the number of bacterial can not determine the shelf life and there is no difficulty with fish paste TVN after 90 days. The peroxide tests showed, the peroxide can not determine the shelf life. Conclusion: according to this result the shelf life for the blank sample which contained no antioxidant is suggested 15 days and for sample which had BHA 0.01% and 0.02% of the antioxidant the suggestion is 60 days at-18°c.