نویسندگان
چکیده
کلیدواژهها
عنوان مقاله [English]
Silver carp (Hypophthalmichthys molitrix) minced (SCM), as ready-to-cook and high nutritious
product, can successfully introduce to consumers and significantly dissolves current problems of
limited demand for whole/fresh market. Short shelf-life is one of the most important barriers to
developing industrial production of minced fish. Application of Hurdle technology with minimally
processing to improve storage life of fresh seafood has become increasingly popular. The main
objective of this study was to compare the effects of lowring temperature (3-5 oC), Modified
Atmosphere Packaging (MAP) (condition 50:5:45 for N2:O2:CO2) and Green Tea Extract (GTE) (1000
ppm) with normal or Aerobic packaging (AP), on the chemical and sensory characteristics of SCM
within refrigerated storage. Total polyphenolic compounds measured in GTE was 14.33±0.88 μg/ml.
Results of Peroxide Value showed that all treatments can effectively protect SCM against oil
oxidation, compared with AP, after 4 days. Using MAP and/or GTE treatments reduced the Free Fatty
Acids (FFAs) formation ratio, because, in contrast with AP treatment, FFAs increased significantely
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کلیدواژهها [English]
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