Changes of the sensory attributes and microbial load of grass-carp (Ctenopharyngodon idella) fillet affected by thermal drying process during storage at 4°C

Subject Areas : Aquatic Products

Masoud Hedayatifard ¹ , Nahmeh Youseftabar-Miri ² , Abolfazl Fadavi ³

1 - Associate Professor, Fisheries Department, College of Agriculture and Natural Resources, Qaemshahr branch, Islamic Azad University, Qaemshahr, Iran.
2 - MSc Graduated of Food Sciences Department, Azadshahr branch, Islamic Azad University, Azadshahr, Iran.
3 - Assistant Professor, Food Sciences Department Azadshahr branch, Islamic Azad University, Azadshahr, Iran

Received: 2016-02-03 Accepted : 2016-08-23 Published : 2016-10-01

Keywords: Grass Carp, Drying, Microbiology, Sensory attributes,

Abstract :

The sensory attributes (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal drying. The samples were dried within 4-24 hrs in a laboratory dryer at 65°C and were packed under air condition and stored at 4°C. Temperature and time were recorded until moisture reduced to 35%. Both Row and dried samples were analyzed. The results showed that there were no difference in sensory attributes and microbal counts after drying processs (p>0.05). The results also showed that all of microbial counts and sensory attributes were changed during cold-storing. Microbial load of packed just-dried fish was lower than cold-stored samples; qua bacteria and mold-yeast counts were significantly increased at the day 30 from 2.90 to 3.58 and 1.62 to 3.31 Log cfu/g, respectively (p<0.05). Among of organoleptic parameters, taste and texture showed most changes during storing (p<0.05). Finally, dried products although showed a Quality loss in sensory and microbial indices, had an acceptable quality during 30 days of storage.