Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Braz. arch. biol. technol
; 62: e19180365, 2019. tab, graf
Article
en En
| LILACS
| ID: biblio-1055401
Biblioteca responsable:
BR1.1
ABSTRACT
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric acid (TBA), Total volatile basic nitrogen (TVB-N), microbiological (total mesophilic aerobic bacteria, total yeast and mold, total coliform, Staphylococcus spp. and Salmonella spp.) and sensory properties of fish soup samples were determined during 6-month storage period. The pH, TBA and TVB-N values of all samples increased during the storage period, but these values were within the consumption limits. Additionally, the microbiological properties of all fish soup samples were found within the consumption limits during storage. As a result, a product has been obtained with high nutritional value and rich with regard to protein, oil, and minerals by adding the fish meat to soup samples. It has been determined that the product quality and shelf life significantly increased by using the boiled product for the production of soup samples.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
LILACS
Asunto principal:
Tiobarbitúricos
/
Sopas
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Almacenamiento de Alimentos
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Peces
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Nitrógeno
Idioma:
En
Revista:
Braz. arch. biol. technol
Asunto de la revista:
BIOLOGIA
Año:
2019
Tipo del documento:
Article
País de afiliación:
Turquía