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Use of sodium lactate for preservation of whole common carp (Cyprinus carpio) fish under refrigeration storage
Other Title(s)
استخدام حامض اللاكتيك لحفظ أسماك الكارب الشائع الكاملة المخزونة بالتبريد
Joint Authors
Kuji, Mustafa Hamzah
Bubu, Ilyas Dawud
Salih, Amanj Rauf
Mahmud, Rund Faraj
Khidr, Zayd Khalaf
Source
Publisher
Tikrit University College of Agriculture
Publication Date
2017-12-31
Country of Publication
Iraq
No. of Pages
7
Main Subjects
Topics
English Abstract
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.
Data Type
Conference Papers
Record ID
BIM-843574
American Psychological Association (APA)
Khidr, Zayd Khalaf& Kuji, Mustafa Hamzah& Bubu, Ilyas Dawud& Salih, Amanj Rauf& Mahmud, Rund Faraj. 2017-12-31. Use of sodium lactate for preservation of whole common carp (Cyprinus carpio) fish under refrigeration storage. . Special issue (2017), pp.70-76.Salah al-Din Iraq : Tikrit University College of Agriculture.
https://search.emarefa.net/detail/BIM-843574
Modern Language Association (MLA)
Khidr, Zayd Khalaf…[et al.]. Use of sodium lactate for preservation of whole common carp (Cyprinus carpio) fish under refrigeration storage. . Salah al-Din Iraq : Tikrit University College of Agriculture. 2017-12-31.
https://search.emarefa.net/detail/BIM-843574
American Medical Association (AMA)
Khidr, Zayd Khalaf& Kuji, Mustafa Hamzah& Bubu, Ilyas Dawud& Salih, Amanj Rauf& Mahmud, Rund Faraj. Use of sodium lactate for preservation of whole common carp (Cyprinus carpio) fish under refrigeration storage. .
https://search.emarefa.net/detail/BIM-843574