نوع مقاله : مقاله پژوهشی
نویسندگان
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
This study aimed to determine the possibility of producing dietary spread using farmed silver carp skin gelatin and pectin to compare the effect of different concentrations of gelatin and pectin on the physicochemical and microbial changes of the low-fat spread at refrigerated storage. Six treatments were produced with different concentrations and ratios of the fish gelatin and pectin. The physicochemical and microbiological tests included acidity, pH, total bacterial counts, psychrophilic bacteria, Staphylococcus aureus, and mold and yeast were measured to determine the shelf life at refrigerator temperature. The acidity and pH did not show significant differences between different treatments. The experimental treatments had acceptable color and microbial properties for 4 weeks. The acidity and microbial properties did not show significant differences between experimental treatments. No significant differences were observed between the experimental treatments in terms of color. The results showed that the acidic gelatin extracted from silver carp skin, in combination with pectin, enables the possibility of producing a dietary spread. It is recommended to produce a low-fat spread using 4% of the fish gelatin and pectin in equal proportions.
کلیدواژهها [English]
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