Study the added value and acceptance of fish patty produced by FPC of Abramis brama

Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2.

Bibliographic Details

Main Authors:	Khanipour, Aliasghar, Abdmosavi, R., Shahmohammdi, H., Jalili, S.H., Koochekian, A., Zareh Ghashti, G., Khodabandeh, F., Rafipour, F., Kamali, S., Noghani, F., Seyfzade, M., Zolfiezhad, K., Shavikloo, A.R., Lakzaei, F.
Format:	monograph biblioteca
Language:	Persian
Published:	Iranian Fisheries Science Research Institute 2016
Subjects:	Fisheries, Iran, Fish protein concentration, Added value, Fish patty, Shelf life, Abramis brama, FPC,
Online Access:	http://hdl.handle.net/1834/40073
Tags:	Add Tag No Tags, Be the first to tag this record!