In this research five formula for production of fried marinade from roach (Rutilus rutilus caspius) were investigated. The samples were refrigerated at 6±2°C for sixty days. The refrigerated samples were tested at a scheduled interval for the changes in their organoleptic properties, pH, peroxide value, total volatile base and total count of bacteria. The results showed that after two days of the storage the pH of all the samples reached to less than 4.12 while the peroxide value ranged between 2.15 and 7.1 milli equivalents/Kg but the amount of total volatile base for the samples was 7.8 mg/100g and did not show any changes. The total count of bacteria for most of the samples was negative. According to the results of the taste panel two of the formula ranked as the best and two as medium for their organoleptic properties.
Moeini, S. and Forozan sobhani por, N. (2005). PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS). Iranian Scientific Fisheries Journal, 14(1), 133-146. doi: 10.22092/isfj.2017.113822
MLA
Moeini, S. , and Forozan sobhani por, N. . "PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)", Iranian Scientific Fisheries Journal, 14, 1, 2005, 133-146. doi: 10.22092/isfj.2017.113822
HARVARD
Moeini, S., Forozan sobhani por, N. (2005). 'PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)', Iranian Scientific Fisheries Journal, 14(1), pp. 133-146. doi: 10.22092/isfj.2017.113822
CHICAGO
S. Moeini and N. Forozan sobhani por, "PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)," Iranian Scientific Fisheries Journal, 14 1 (2005): 133-146, doi: 10.22092/isfj.2017.113822
VANCOUVER
Moeini, S., Forozan sobhani por, N. PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS). Iranian Scientific Fisheries Journal, 2005; 14(1): 133-146. doi: 10.22092/isfj.2017.113822
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