Characteristics of mince from pond‐bred silvercarp (<i>Hypophthalmichthys molitrix</i>) and preliminary experiments on its use in sausages

Gelman, A.; Benjamin, Eugenia

doi:10.1002/jsfa.2740470210

Cited by 16 publications

(12 citation statements)

References 19 publications

(11 reference statements)

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“…The increase in the TBA value of the present samples in the course of chilled storage was well in accordance to previous studies conducted by Abedi et al. () and Gelman and Benjamin () on rainbow trout and silver carp, respectively.…”

Section: Resultssupporting

confidence: 93%

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

Tavakoli

Naseri

Abedi

et al. 2018

Food Science & Nutrition

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The effect of ice coverage comprised of Reshgak extract and Reshgak essential oil on shelf‐life extension of chilled whole rainbow trout (Oncorhynchus mykiss) was evaluated. Chemical (peroxide value (PV), thiobarbituric acids (TBA), total volatile nitrogen base (TVB‐N), and free fatty acids (FFA)), microbiological (total viable count (TVC) and psychrotrophic viable count (PVC)), and sensory evaluations (texture, color, flavor, and general acceptance) were investigated every 4 days during a 20‐day storage period. Results revealed that the effect of both icing systems led to considerably lower bacterial counts and chemical indices in comparison with the traditional ice coverage without such phytogenic. According to sensory analyses, fish stored in ice containing Reshgak essential oil had a longer shelf‐life (>16 days) and those stored in ice medium included with Reshgak extract possessed a shelf‐life of 16 days, whereas lot stored in traditional ice showed a shorter shelf‐life of 12 days.

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Section: Resultssupporting

confidence: 93%

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

Tavakoli

Naseri

Abedi

et al. 2018

Food Science & Nutrition

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“…The increase in TBA value during the refrigerated storage may be attributed to the partial dehydration of product and to the increased oxidation of unsaturated fatty acids. This observation of the increase of the TBA value during refrigerated storage is in agreement with results reported by Yanar and Fenercioglu (1998) for fish balls made from carp and by Gelman and Benjamin (1988) for minced meat of silver carp.…”

Section: Changes In Thiobarbituric Acids (Tba)supporting

confidence: 93%

Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus)

et al. 2014

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The ability of button mushroom (Agaricus bisporus) in changing physical, chemical, microbial and sensory properties of fish patties prepared from sutchi catfish (Pangasius hypophthalmus) was investigated. Two batches of fresh patties were prepared, one batch was treated with 15 % button mushroom (TP) and other batch was a control (CP) without mushroom. The patties were packed in polythene bags and stored under refrigerated condition (6±2ºC) without adding any preservatives for the estimation of storage stability. The analyses of patties were conducted at regular intervals of 3 days. The results showed that, Peroxide value, Thiobarbituric acid value, Free fatty acids increased significantly in CP at the end of 12 days whereas the TP was within the acceptable limit up to 16 days. Total volatile base nitrogen and Trimethylamine nitrogen also showed a similar trend. The Total plate count and Aerobic spore formers showed an increasing trend in CP when compared to TP. The sensory scores showed that the overall acceptability of CP were lower than TP, which was acceptable even after 16 days of storage.The present study showed that, the quality and storage stability of TP were observed to be in good condition up to 16 days and started deteriorating 20th day onwards, whereas the CP were acceptable only up to 12 days. Therefore it can be recommended that, addition of 15 % of button mushroom to sutchi catfish patty not only increases the nutritional quality but also increases the shelf life of patties under refrigerated storage.

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“…Many reports have focused on alternative products from carp mince, such as fi sh burgers, fi ngers or balls, as well as frankfurters and other sausages [Gelman & Benjamin, 1989;Tokur et al, 2006;Yanar & Fenercioglu, 1998]. …”

Section: Introductionmentioning

confidence: 99%

Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

Skałęcki¹,

Florek²,

Pyć³

et al. 2016

Pol. J. Food Nutr. Sci.

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Based on the analysis of the proximate composition, mineral contents and fatty acid profi les, the objective of this study was to evaluate the nutritional value of the traditional product Carp Ham produced from common carp raw fi llets. Signifi cant differences were found in the proximate composition and mineral contents between the raw fi llets and the fi nal product. The contents of protein, fat and ash in 100 g of the traditional product Among the fatty acids, the only signifi cant differences were stated for C20:1n-9 (2.22 vs. 1.76%) and C22:6n-3 (1.34 vs. 0.83%), with the higher values determined for fi llets. The traditional product, Carp Ham, preserved positive nutritional features, which were better highlighted by the fatty acid composition, health-related indices and oxidative stability. The study indicated that the traditional manufacturing method retains the most part of the nutritional constituents present in the carp fi llets.

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Characteristics of mince from pond‐bred silvercarp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages

Abstract: A B S T R A C T The quality of fresh, chilled and frozen mince made from the flesh of pond-bred silvercarp (Hypophthalmichthys molitrix

Cited by 16 publications

References 19 publications

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus)

Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

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