Antioxidant and Antibacterial Effect of Protein Hydrolysis of Yellowfin Tuna Waste on Flesh Quality Parameters of Minced Silver Carp
نویسندگان
1 Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
2 Department of Fisheries, Faculty of Marin Sciences, Tarbiat Modares University, Noor, Iran
3 Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
4 Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
doi
10.22080/jgr.2018.13611.1091چکیده
In this study, hydrolyzed protein as a natural preservative for increasing the shelf life of minced meat of silver carp (Hypophthalmichthys molitrix) was used in a refrigerator for 12 days. Hydrolyzed protein was added to the minced meat of fish, at 0.5, 1 and 1.5% concentration. In this regard, microbial, chemical and sensory tests were carried out during the period of storage at intervals of 3 days. The results indicated that samples treated with a hydrolyzed protein of 1% and 1.5% were the best-tested groups to postpone the chemical and microbial degradation indicators and as well as the results of their sensory analysis were more acceptable. In general, the present study showed that hydrolyzed protein by a protamex enzyme from visceral of yellowfin tuna can be used as a natural preservative to increase the shelf life of the minced meat of fish.
