نوع مقاله : مقاله پژوهشی
1 گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان، صومعه سرا، گیلان
2 گروه علوم دامی و دامپزشکی، پردیس شیلات، دانشگاه جامع علمی کاربردی گیلان، رشت
عنوان مقاله [English]
Nowadays, importance of storage and marketing of fresh fish, with regard to consumer prefer for fresh fish rather than frozen fish is increasing. So, determination of fish shelf-life, to find its storage time, due to high perishability of fish, is important. This study was aimed to investigate the process of spoiling changes and determining the shelf-life of silver carp fillet during storage period in refrigerator (at 4ºC). For this purpose, silver carp fillets were kept in refrigerator for 16 days and the changes of peroxide value, tiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), total plate count (TVC), Psychrophilic bacteria (PTC) and sensory evaluations were assessed. The results showed that the quantity of chemical indices increased during storage period. According to these results, Silver carp fillet can be kept in refrigerator for 6 days.