Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Braz. arch. biol. technol
; 62: e19180365, 2019. tab, graf
Artigo
em Inglês
| LILACS
| ID: biblio-1055401
Biblioteca responsável:
BR1.1
ABSTRACT
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric acid (TBA), Total volatile basic nitrogen (TVB-N), microbiological (total mesophilic aerobic bacteria, total yeast and mold, total coliform, Staphylococcus spp. and Salmonella spp.) and sensory properties of fish soup samples were determined during 6-month storage period. The pH, TBA and TVB-N values of all samples increased during the storage period, but these values were within the consumption limits. Additionally, the microbiological properties of all fish soup samples were found within the consumption limits during storage. As a result, a product has been obtained with high nutritional value and rich with regard to protein, oil, and minerals by adding the fish meat to soup samples. It has been determined that the product quality and shelf life significantly increased by using the boiled product for the production of soup samples.
Texto completo:
Disponível
Coleções:
Bases de dados internacionais
Base de dados:
LILACS
Assunto principal:
Tiobarbitúricos
/
Sopas
/
Armazenamento de Alimentos
/
Peixes
/
Nitrogênio
Idioma:
Inglês
Revista:
Braz. arch. biol. technol
Assunto da revista:
Biologia
Ano de publicação:
2019
Tipo de documento:
Artigo
País de afiliação:
Turquia
Instituição/País de afiliação:
İzmir Katip Çelebi University/TR
/
Giresun University, Faculty of Engineering/TR