Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 165-180 |
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Seifzadeh M, Koochekian A, Morady Y. Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing. FSCT 2025; 22 (161) :165-180
URL: http://fsct.modares.ac.ir/article-7-77731-en.html
URL: http://fsct.modares.ac.ir/article-7-77731-en.html
1- National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran , m_seifzadeh_ld@yahoo.com
2- National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran.
3- Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Tehran, Iran
2- National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran.
3- Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Tehran, Iran
Abstract: (217 Views)
Abramis brama of Aras Dam is not consumed fresh for reasons such as small size, unpleasant smell, and many bones. Abramis brama accounts for more than 1000 tons of the annual catch in Aras Dam. Due to the high volume of catch in a short time and inappropriate storage and transportation, about 90% of these fish are used for fish meal processing. Therefore, the present study was conducted to produce ground meat and fishballs from these fish, evaluating their chemical, microbial, and sensory quality and shelf life at freezing temperatures. The treatments included ground meat and fishballs (2 treatments). 0.2% BHT antioxidant was used to ground meat production. The treatments were kept at -18 oC for six months. Salmonella, Pseudomonas, coliform, Escherichia coli, mold, and yeast were not observed in the samples. In minced fish and fishballs TVB-N (13.53-14.25 mg/100g), pH (6.89-6.92), peroxide (1.29-1.39 meq/kg lipid), TBARS (1.67-1.89 mg MDA/kg) and the total bacterial counts (1.53-1.75 logCFU/g) were acceptable at the end of storage time. Staphylococcus was not observed in these treatments after two months of storage. Sensory properties including texture (3.24 - 3.72), odor (3.52 – 4.10), color (3.15 - 3.68), taste (3.42-3.80), and overall acceptance (3.39-3.90) were of good quality in fishball and minced fish treatments. Moisture, protein, fat, and ash were 69.12 - 73.26%, 17.24- 19.12%, 4.71 - 4.85%, and 1.01 - 1.52%, respectively in fishball and minced fish treatments. Because the nutritional value of the examined treatments was high, and chemical, microbial, and sensory characteristics were determined acceptable at the end of the storage time, the food industry is advised to prepare fishballs and ground meat from Abramis brama.
Article Type: Original Research |
Subject:
Fisheries and products technology
Received: 2024/10/29 | Accepted: 2025/02/25 | Published: 2025/06/22
Received: 2024/10/29 | Accepted: 2025/02/25 | Published: 2025/06/22
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