Document Type : Nutrition
Author
Deputy of education/Gilan agricultural and natural resources research and education center. Agricultural research,education and extension organization(AREeO),Rasht,Iran
10.22034/aej.2021.259560.2417
Abstract
Abstract:
The role of aquatic animals in human nutrition has been considered with the increasing population of the world, and it is necessary to pay attention to increasing its shelf life and changing its taste. In this project, by adding garlic, grape and tomato extracts to coated fish fillets, in order to change the taste of fish, a comparison is made to increase the shelf life in the freezer through the chemical index of total volatile bases, Trimethyl amine, Tiobarbitoric acid and Sensory evaluation was performed in terms of smell, appearance and taste.
First, the fish was filleted and washed, then the fish coating mixture was prepared by increasing the extract of garlic, tomato and garlic by 6% of weight to wheat flour, salt and sodium carbonate, control sample was prepared without extract. The fish was immersed in this mixture for 5 minutes, then it was kept at -180C to study quality changes during 6 months. The amount of volatile bases respectively in the samples containing garlic, grapes and tomatoes, 21.52, 23.73, 26.5 were lower compared to the control 35.73. Trimethylamine respectively 1.114, 1.165, 1.424 were lower than control 2.508. Thiobarbiotric acid respectively 0.55, 0.37 and 0.8 were close to or less than the control 0.75. So shelf life of garlic, grape and tomato respectively were longer than control. In sensory evaluation, the highest points for taste, smell and appearance were related to garlic, tomato and grape, respectively.
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