Use of sodium lactate for preservation of whole common carp (Cyprinus carpio)‎ fish under refrigeration storage

العناوين الأخرى

استخدام حامض اللاكتيك لحفظ أسماك الكارب الشائع الكاملة المخزونة بالتبريد

المؤلفون المشاركون

Kuji, Mustafa Hamzah
Bubu, Ilyas Dawud
Salih, Amanj Rauf
Mahmud, Rund Faraj
Khidr, Zayd Khalaf

المصدر

مجلة تكريت للعلوم الزراعية

الناشر

جامعة تكريت كلية الزراعة

تاريخ النشر

2017-12-31

دولة النشر

العراق

عدد الصفحات

7

التخصصات الرئيسية

الأحياء
العلوم البحرية

الموضوعات

• الأسماك
• الآثار الفسيولوجية
• القرن الحادي و العشرون
• حمض اللاكتيك
• التخزين البارد

الملخص الإنجليزي

This study will be conducted to determine the effects of sodium lactate in two concentrations (2 and 4%) on some physico-chemical characters of whole fresh fish (with and without viscera) stored at 4 ºC for six days, for that purpose fish the study include five treatments: T1 control (without any treatment (eviscerated) ), T2 (whole fish treated with 2% sodium lactate), T3 (whole fish treating with 4% sodium lactate), T4 (eviscerated fish treated with 2% sodium lactate) and T5 (eviscerated fish treated with 4% sodium lactate), then the samples were stored under refrigerated conditions (4.0°C).

The measurement will be taken at 0, 2, 4, 6 days.

The results in the end of storage showed that pH in meat of fish treated with sodium lactate showed lowest pH value as compared to meat of fish in control group, the results of all treatments not exceed the acceptable limit TVBN value.

The results of our study showed only FFA percentage in fish meat of control exceed the limited value as compared with control sample treated with sodium lactate.

From the results above can be concluded that we can treated fish with sodium lactate (4%) can be used to extend the shelf-life of fresh common carp fish (Cyprinus carpio) fillets during cold storage for 6 days.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-843574

• APA
• MLA
• AMA