Hypopthalmichthys nobilis -
* .
Organoleptic
Properties (Butylated Hydroxy Anisole )BHA
BHA Total Count
Peroxide Value T.V.N
Total Volatile Nitrogen
Profile Fatty Acid TVN g
mg/
g mg/
BHA
TVN g mg/
BHA
TVN g mg/
°c meqO2/kg
meqO2/kg meqO2/kg
BHA meqO2/kg meqO2/kg
TVN BHA
(p BHA
TVN .
* E-mail: [email protected]
(Fahim, 1996)
(Safiyari, 2004) Fish Paste
.
n N
BHA
, ,
GC FID
Jelinek
BHA
TVN (Parvane, 1998)
(Hoseini, 1989) Chinvasagam, 1990
GC
FID
GC
HP
mfilm mmID
m
Bpx 30
Fuke
Hashimoto 1965
Fuke 1994 Hashimoto 1965
(Hoseini, 1989)
BHA BHA
BHA
BHA
SD
BHA BHA
Chinvasagam
Chinvasagam Love
BHA
BHA
T.V.N
Dyer and Bligh
pH
Govindan Tuna
Dyer and Bligh Govindan
Connell
Connell
SD
T.V.N
T.V.N T.V.N
T.V.N BHA
T.V.N
Huss T.V.N
T.V.N
Connell
Pearson T.V.N
Hoseini
T.V.N
BHA
BHA
meqO2/kg
meqO2/kg meqO2/kg
(Parvaneh, 1998)
T.V.N BHA
BHA
BHA
C22:1 Kim and Lee
Paavar Tokur
,
T.V.N BHA
BHA
T.V.N mg/100g PV
meqO2/kg CFU/gr
8
BHA
2
BHA
1
SD
SD BHA
20 60 01 12 99 02
33 63 0 48 03 05
16 38 01
0
0
09
27 29 03 10 52 09
38 32 0 41 40 03
19 86 0
20 60 01 12 99 02
33 63 0 48 03 05
16 38 01
19 22 06 45 12 38 02
31 6 04 47 98 07
18 35 03
90 BHA 36 90 .1
757 01 44 52 04
32 13 03 20 286 05
SD
BHA
Tokur
,
Csengeri and Farkas Agren and. Hanninen Coregonus albula
Agren and Hanninen
Catastomu commersoni Lepomis macrochirus
BHA
REFERENCES
Agren, J.J & Hanninen, O. (1993). Effects of cooking on the fatty acids of three freshwater fish species.
Food Chemistry. Pp, 377-382.
Chinvasagam, H.N. (1990). Pakistan minced fish product development. FI: Pak188/033. FAO.Italy.
Connell, J. J. (1975). Control of fish quality. Surrey:
Fishing News. Pp, 127-139.
Csengeri, I & Farkas, T. (1993). Effect of essential fatty acid deficient diets on the carcass fatty acids and membrane viscosity in the common carp. In Proceedings of EIFAC workshop on methodology for determination of nutrient requirements in fish, 29 june - 1 july.
Dyer, W & Bligh, E. (1959). Rapid method of total extraction and purification. Can J, biochem physiol, 37, 911-917.
Fahim, H. (1996). Gathering of publication of fifth of fisheries processing of iran. Publication of caned carp enlarging fisheries Tehran. Pp. 373-395. (In Farsi)
Fuke, S. (1994). Taste active components of sea food with special reference to umani substances. Sea food chemistry processing Technology and quality. (ed.F.Shahidi and J.R.Botta). Blakia academic and professional London, NewYork, Tokyo. Pp, 114-136.
Govindan, T. K. (1985). Fish processing technology.
Oxford and IBH Publishing co. pvt.Ltd. New Delhi, Bombay, Calcutta.
Hashimoto, Y. (1965). Taste producing in marine products. In the technology and quality. (ed.
F.Shahi di and J.R.Botta). Blakia academic and professional London, New York, Tokyo. pp, 236- 265.
Hosseini, H. (2004). Measurement of remainder nitrit in different prossessing in iran by spectophotometric. Publication of summer of animal faculty of Tehran university. (In Farsi) Hosseini, Z. (1989). Common methods in analyzing
food products. Publication of shiraz university.
pp, 62-325. (In Farsi)
Huss, H. H. (1994). Assurance of seafood quality.Fisheries Technical paper 334, Rome.
Jelinek, G. (1964). Introduction to and critical review of modern methods of sensory analysis with special emphasison descriptivesensory analysis.
J, Nutru. Pp, 219-260.
Kim, K.S & Lee, E.H. 1986. Food components of wild and cultured fresh water fishes, Bullitin of the Korean Fisheries Society, pp, 195-211.
Love, R.M. (1975). Gaping of fillets. Torryadvis. Note (61). Aber.
Paavar, l. (2000). Fatty acid composition of common carp flesh in Estonian fish farms, journal of Agricultural Science, pp, 350-357.
Parvaneh, V. (1998). Quality control and chemical experiments of food products. Tehran university (No. 1418). Pp. 90-325. (In Farsi)
Pearson, D. (1997). Laboratory Techniques in food analysis. Butter worth. Co.LtD .England.
Safiyari, Sh. (2004). Guide to productive products with added value in fisheries. First edition publication of safavi. Pp, 20-102. (In Farsi)
Tokur, B. (2005). Chemical and sensory quality changes of fish finger made frome mirror carp (cyprinus carpio) during frozen storage -18 c?, Food Chemistry. Pp, 102 -116.
