Effect of Additives on the Sensory Pparameters of Cold Marinade Produced from (Psettodes erumei) and ( Platycephalus indicus) During Shelf Life at 4Ċ
Subject Areas :Sahar Jalili 1 * , Hajar Hayati 2
1 - Assistant Professor, Department of Fisheries and Food Processing, Abadan Branch, Islamic Azad University, Abadan, Iran.
2 - MSc. Student of Fisheries and Food Processing, Abadan Branch, Islamic Azad University, Abadan, Iran.
Keywords: Sensory Evaluation, Additive, Cold Marinade, Indian Halibut, Bar Tail Flathead, Shelf Life.,
Abstract :
The production of marinade from aquatic animals offers rich sources of protein with a new taste to consumers. In this research, different types of additives on sensory indicators (taste, smell, texture and color) of cold marinade prepared from Indian halibut (Psettodes erumei) and bar tail flathead (Platycephalus indicus) was investigated.20 pieces of both species with an average weight of (600-800) grams were purchased from Khoramshahr port and transported fresh on ice to the laboratory of the Fisheries Research Center of Islamic Azad University, Abadan branch. After washing and preparing the fillets into jars containing 4 treatments respectively (control treatment: acetic acid and salt, treatment 1: acetic acid, salt, red pepper powder, garlic powder and pickled spices, treatment 2: acetic acid, salt, pepper powder black, garlic powder and pickling spice treatment 3: acetic acid, salt, black pepper powder, red pepper powder, garlic powder, pickling spice) were transferred. The prepared marinade was kept at 4 degrees Celsius for 30 days. The control treatment in the marinade prepared from the Indian halibut in sensory indicators (taste, color and texture) and treatment 3 in the sensory index received the highest scores from the consumers. There was no significant difference in the color, texture, and odor indices of the marinade prepared from the bar tail flathead (p≥0.05). Also, there was a significant difference in the taste index between treatments 1, 2, and 3 (p≤0.05). These results show that salt and vinegar can still make the marinade acceptable to the consumer without the need for other additives, and also the ingredients in treatment 3 have made the smell of the product acceptable to the consumer. Also, the Indian halibut marinade recorded a higher acceptability in terms of sensory indicators than the bar tail flathead The production of marinades for bycatch species is suggested by using a variety of suitable additives as a protein source.
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