عنوان مقاله [English]
The gutting effect of Northern pike on the sensory properties, chemical and bacterial community was done during 3 months of frozen storage (days 0, 30, 75 and 90) at -18°C. For this purpose the amount of approximate composition (moisture, protein and lipid), chemical spoilage indices including Peroxide (PV), Thiobarbituric acid (TBA) and Total Volatile Bases-Nitrogen (TVB-N), Total Microbial Count (TVC) and Sensory characteristics (taste, odor, color and texture) were evaluated. The results showed that there are no different during storage, in moisture, protein and lipid contents in both whole and gutted fish, significantly (P>0.05). PV in whole fish from 1.8±0.04 to 4.48±0.20 and in gutted fish to 5.34±0.18meqo2/kg (P>0.05), TBA in whole fish form 0.48±0.01 to 0.9±0.007 and in gutted fish to 0.96±0.007 mg MDA/Kg (P>0.05) and TVB-N in whole fish from 9.91±0.12 to 22.31±0.2 and in gutted fish from 24.78±0.50mg/100g (P<0.05) during storage showed an increasing during the storage. Total count of bacteria represents an increasing in whole fish (from 3.54±0.007 to 6.74±0.19 Logcfu/g) in comparison to gutted fish (with 5.95±0.007 Logcfu/g) (P<0.05). In sensory characteristics the qualities of odor, texture and taste of whole fish were more than gutted fish but the color index showed minimal changes. Thus, according to results the best shelf time of 75 days for Northern pike whole frozen was determined.
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