9 research outputs found
Dandelion polysaccharide suppresses lipid oxidation in Antarctic krill (Euphausia superba)
Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout ( Oncorhynchus mykiss ) fillets during cold storage
Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni
Physicochemical properties of chitosan/zein/essential oil emulsion-based active films functionalized by polyphenols
Comparison of lipids in organs of the starfish Asterias amurensis associated with different treatments
Comparison of lipids in organs of the starfish Asterias amurensis associated with different treatments
Comparison of Zinc Sulfate and Zinc Threonine Based on Zn Bioavailability and Performance of Broiler Chicks
Effect of frozen storage on the characteristics of a developed and commercial fish sausages
The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at −20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p  0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p  0.05) in both sausage types. This study showed that the effect of storage at −20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages