The effect of natural preservative (rosemary and thyme) on minced meat of silver carp

The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish(Hypophtalmictysmolitirix). Treatments include frozen meat in conventional packaging (control), frozen minced fish+200 ppm thyme(treatment 1), frozen meat+200 ppm rosemary (T2), frozen meat + rosemary (100 ppm) and thyme (100 ppm)(T3). Treatments packed in polyethylene bags and were freezed at -36°C by spiral freezer and IQF method, then were transferred to freezer to keep at -36°C during the storage. Treatments were analyzed for 10 days intervals in the First month and 15 days intervals in the second month of storage. In the next few months, treatments were analyzed once a month. In this study, various levels of both saturated and unsaturated fatty acids in the three treatments and control treatment were identified. The results showed that Keeping of Minced Fish containing thyme and rosemary extract in freezing conditions led to stability of fatty acids (MUFA, PUFA, omega- 3 and omega-6) and the changes in fatty acid oxidation during storage is not significantly. The profile of fatty acids and their related indicators results as well as statistical tests showed that treatments containing rosemary extract were more stable (-18°C) in comparison with the control and other treatments during frozen condition. Also these teratmentshad less oleic acid and linoleic acid , ά-linolenic and palmitic acid in compared with others .more According to the results treated minced meat with rosemary extract was kept the quality for six months and more

Production of the burger combination kilka-silver carp and evaluation the nutritional value and shelf life it during cold storage period

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