文章基本信息

标题：Effect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet
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作者：S. Maktabi ; M. Zarei ; M. Chadorbaf 等
期刊名称：Journal of Food Quality and Hazards Control
印刷版ISSN：2345-685X
电子版ISSN：2345-6825
出版年度：2015
卷号：2
期号：4
页码：6
语种：English
出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Background: In recent years, there has been an increasing interest in using food addi-tives from natural sources to improve taste and also extend shelf life of semi-preserved food. The aim of this paper was to examine chemical and microbiological changes pro-moted by a traditional marinating process in rainbow trout fillets during frozen storage. Methods: Fish fillets were immersed in traditional marinades and stored at -18 °C for 56 days. Some chemical and microbial characteristics like total volatile basic nitrogen (TVN), thiobarbituric acid (TBA), water holding capacity (WHC), pH, mesophilic, and psychrophilic bacterial count were performed with 7 days interval. The results were analyzed by repeated measure ANOVA test using SPSS v. 16.0 software. Results: Data showed that although the value of TVN, TBA and, WHC in marinated samples were higher than control ones, but the differences were not significant (p>0.05). The numbers of bacteria in marinated samples were lower than control groups and for psychrophilic bacteria was significant (p