The purpose of this research was to evaluate the quality of preserved kilka for human consumption. The different preservation methods (CSW and crushed ice) were used and the results were compared with the traditional method. Two main parameters (TVN and Histamine) of collected samples were measured in different preservation-time, namely: a) Time zero (after fishing), b) T5 and T10 (5 and 10 hours duration from fishing ground to processing room). The mean value of Histamine of T10 (10 hours after fishing) for traditional, CSW and crushed ice methods were determined 10.3, 2.2 and 1.5mg/100, respectively. On the other hand, the measured TVN values above mentioned methods were 22.3, 19.0 and 17.0 mg/100, respectively. The results showed a significant difference between the traditional method and two other methods (P<0.05) but (here was no significant between CSW and crushed ice methods. Since, the preserved kilkas in the CSW showed higher quality, therefore, it is proposed that tor using kilka as human consumption, they showed be preferably preserved in chilled sea water after fishing.
Salmani, A., Gholami por, S., & Yosefian, M. (2001). The changes in TVN and Histamine of Kilka within the different preservation methods. Iranian Scientific Fisheries Journal, 10(2), 31-40. doi: 10.22092/isfj.2001.115799
MLA
A. Salmani; S. Gholami por; M. Yosefian. "The changes in TVN and Histamine of Kilka within the different preservation methods". Iranian Scientific Fisheries Journal, 10, 2, 2001, 31-40. doi: 10.22092/isfj.2001.115799
HARVARD
Salmani, A., Gholami por, S., Yosefian, M. (2001). 'The changes in TVN and Histamine of Kilka within the different preservation methods', Iranian Scientific Fisheries Journal, 10(2), pp. 31-40. doi: 10.22092/isfj.2001.115799
VANCOUVER
Salmani, A., Gholami por, S., Yosefian, M. The changes in TVN and Histamine of Kilka within the different preservation methods. Iranian Scientific Fisheries Journal, 2001; 10(2): 31-40. doi: 10.22092/isfj.2001.115799
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