Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM)
Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatility score of 0 to 23, with a score of 0 to 3 respectively, for their excellent quality, 3 to 7good, from 7 to 10 and from 10 to above average evaluation is unacceptable. In this study to measure the freshness of fish species Nile Tilapia (Oreochromis niloticus), black and red in 4 treatments, whole fish and empty stomach is considered and the objective of this study was to calculate the survival rate of fish in ice cover practically immediately after harvest to measure qualitative factors (sensory evaluation, chemical and microbiological).For this study 50 pieces of red and 50 pieces black Tilapia after weighed, washed and then selection 25 pieces for each treatment in unlit, ratio of 3 to 1 (ice - fish) was covered .The mean (± SD) change in temperature the fish flesh during study were between 0.2 ±0.07 a to 0.3 ±0.1a degrees Celsius, that need to raise the quality temperature is maintained at 0 degrees Celsius in unlit center. Fish covered with ice keep at ambient temperature, and after measuring the change free nitrogen, pH and microbial tests, the results showed maximum shelf life of whole fish in ice cover 9 and for empty stomach fish was7 days .And also statistical analysis (Duncan test) of data between treatments (Whole and empty fish covered in ice ) was significant (P<0.05).
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Format: | article biblioteca |
Language: | Persian |
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2014
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Subjects: | Chemistry, Fisheries, Tilapia fish, Freshness, Sensory evaluation, Chemical changes, Oreochromis niloticus, quality index, method, QIM, Fish, Nile Tilapia, Iran, |
Online Access: | http://hdl.handle.net/1834/36829 |
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dig-aquadocs-1834-368292021-07-06T02:34:42Z Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) Zarh gashti, G. Motalebi, A. Moradi, Y. Khanipour, A. Mashaii, N. Jalili, H. Seifzade, M. Rafipour, F. Lagzaii, F. Chemistry Fisheries Tilapia fish Freshness Sensory evaluation Chemical changes Oreochromis niloticus quality index method QIM Fish Nile Tilapia Iran Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatility score of 0 to 23, with a score of 0 to 3 respectively, for their excellent quality, 3 to 7good, from 7 to 10 and from 10 to above average evaluation is unacceptable. In this study to measure the freshness of fish species Nile Tilapia (Oreochromis niloticus), black and red in 4 treatments, whole fish and empty stomach is considered and the objective of this study was to calculate the survival rate of fish in ice cover practically immediately after harvest to measure qualitative factors (sensory evaluation, chemical and microbiological).For this study 50 pieces of red and 50 pieces black Tilapia after weighed, washed and then selection 25 pieces for each treatment in unlit, ratio of 3 to 1 (ice - fish) was covered .The mean (± SD) change in temperature the fish flesh during study were between 0.2 ±0.07 a to 0.3 ±0.1a degrees Celsius, that need to raise the quality temperature is maintained at 0 degrees Celsius in unlit center. Fish covered with ice keep at ambient temperature, and after measuring the change free nitrogen, pH and microbial tests, the results showed maximum shelf life of whole fish in ice cover 9 and for empty stomach fish was7 days .And also statistical analysis (Duncan test) of data between treatments (Whole and empty fish covered in ice ) was significant (P<0.05). 2021-06-24T18:01:15Z 2021-06-24T18:01:15Z 2014 article TRUE 1026-1354 http://hdl.handle.net/1834/36829 fa http://isfj.areo.ir/?lang=en application/pdf application/pdf 69-80 http://aquaticcommons.org/id/eprint/22016 18721 2018-01-22 11:22:33 22016 Iranian Fisheries Science Research Institute |
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Chemistry Fisheries Tilapia fish Freshness Sensory evaluation Chemical changes Oreochromis niloticus quality index method QIM Fish Nile Tilapia Iran Chemistry Fisheries Tilapia fish Freshness Sensory evaluation Chemical changes Oreochromis niloticus quality index method QIM Fish Nile Tilapia Iran |
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Chemistry Fisheries Tilapia fish Freshness Sensory evaluation Chemical changes Oreochromis niloticus quality index method QIM Fish Nile Tilapia Iran Chemistry Fisheries Tilapia fish Freshness Sensory evaluation Chemical changes Oreochromis niloticus quality index method QIM Fish Nile Tilapia Iran Zarh gashti, G. Motalebi, A. Moradi, Y. Khanipour, A. Mashaii, N. Jalili, H. Seifzade, M. Rafipour, F. Lagzaii, F. Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) |
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Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatility score of 0 to 23, with a score of 0 to 3 respectively, for their excellent quality, 3 to 7good, from 7 to 10 and from 10 to above average evaluation is unacceptable. In this study to measure the freshness of fish species Nile Tilapia (Oreochromis niloticus), black and red in 4 treatments, whole fish and empty stomach is considered and the objective of this study was to calculate the survival rate of fish in ice cover practically immediately after harvest to measure qualitative factors (sensory evaluation, chemical and microbiological).For this study 50 pieces of red and 50 pieces black Tilapia after weighed, washed and then selection 25 pieces for each treatment in unlit, ratio of 3 to 1 (ice - fish) was covered .The mean (± SD) change in temperature the fish flesh during study were between 0.2 ±0.07 a to 0.3 ±0.1a degrees Celsius, that need to raise the quality temperature is maintained at 0 degrees Celsius in unlit center. Fish covered with ice keep at ambient temperature, and after measuring the change free nitrogen, pH and microbial tests, the results showed maximum shelf life of whole fish in ice cover 9 and for empty stomach fish was7 days .And also statistical analysis (Duncan test) of data between treatments (Whole and empty fish covered in ice ) was significant (P<0.05). |
format |
article |
topic_facet |
Chemistry Fisheries Tilapia fish Freshness Sensory evaluation Chemical changes Oreochromis niloticus quality index method QIM Fish Nile Tilapia Iran |
author |
Zarh gashti, G. Motalebi, A. Moradi, Y. Khanipour, A. Mashaii, N. Jalili, H. Seifzade, M. Rafipour, F. Lagzaii, F. |
author_facet |
Zarh gashti, G. Motalebi, A. Moradi, Y. Khanipour, A. Mashaii, N. Jalili, H. Seifzade, M. Rafipour, F. Lagzaii, F. |
author_sort |
Zarh gashti, G. |
title |
Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) |
title_short |
Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) |
title_full |
Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) |
title_fullStr |
Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) |
title_full_unstemmed |
Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) |
title_sort |
study of measuring tilapia (oreochromis niloticus) freshness using quality index method (qim) |
publishDate |
2014 |
url |
http://hdl.handle.net/1834/36829 |
work_keys_str_mv |
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