| Autor: |
Khanipour, Aliasghar, Mottlebi, A.A., Ershadlangrodi, H., Moradi, Y., Yasami, M., Koochekyan, A., Zareh Ghashti, Gh., Khodabandeh, F., Fahim, A., Rahnama, M., Lagzaii, F., Vatandoust, M., Rafipour, F. |
| Jazyk: |
perština |
| Rok vydání: |
2015 |
| Předmět: |
|
| Zdroj: |
Iranian Fisheries Science Research Institute |
| Popis: |
Kilka fish burger and silver fish is product of minced fish meat kilka and silver carp are mado of flavors , fillings, vejetables and spices.this fusion can be made on a toasted (fried or raw) and be marketed. The project was to replace the effects of different amounts of kilka fish instead of meat silver carp burger in preparing the consolidated on acceptance and qualitative changes in the past 5 months were examined and selected the best treatment for the industrial manufacturing industry in presented .Therefore , the four treatments with a variety of burger meat mixed with kilka and silver carp have been defined and the sensory evaluation were prepared . Based on statistical tests , selected treatment 3 (kilka hundred percent) in terms of flavor and color is in the highest rating. Also, the control treatment in term of taste, odor and color is in second priority. It is noteworthy that treatments 1 and 2, in the next priority is accepted. Goals of this plan is consolidation of kilka and silver carp in preparation of consolidated burger in order to financial purpose in final product. Chemical, microbiological, sensory evaluation and free fatty acie of the product during the 5 months storage at -18°C is illustrated that, the product is maintained its quality during the entire sensory and chemical paraments. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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