Variation on chemical, microbial and sensory factors of raw and fried tempura coated Kilka (Clupeonella cultriventris) during storage at -18 oC

Subject Areas : New Technologies in Aquaculture Development

Received: 2020-06-04 Accepted : 2020-06-04 Published : 2019-02-20

Keywords: Microbial quality, chemical quality, Keywords: Caspian sea Kilka, Tempura coating, Sensory quality,

Abstract :

Abstract[1] The objective of this study was determining the effect of frying on chemical, microbial and sensory properties and shelf-life of tempura coated Caspian Sea Kilka (Clupeonella cultriventris) during frozen storage. 2 different treatments, Kilka with tempura coating and without coating, were used. Samples were stored at -18 oC for 4 months. Moisture of fried samples (48.65%) decreased significantly compared with raw samples (62.02%) in time=0 but fat in fried samples, 21.9%, increased significantly in compare with raw samples, 5.65%, (P≤0.05). There were significant increase in Peroxide, (1.47 and 1 meq/kg oil), Thiobarbitoric Acid, (1.25 and 1.18 mg/kg oil), free fatty acid, (0.59 and 0.53 g/100) and TVB-N, (15.69 and 15.32 mg/100g meat) of fried samples  in compared with raw samples, respectively (P≤0.05). There were significant decrees in total bacterial counts (2.42 and 4.40 logCFU/g), Staphylococcous (lower ten CFU/g and 2.38 logCFU/g) and Coli form (lower ten CFU/g and 0.80 logCFU/g) bacteria counts of fried samples in compared with raw samples (P≤0.05).Sensory factors of fried samples had better quality than raw samples. Durability of raw and fried samples was evaluated based on chemical, microbial and sensory indexes for 3 months. * Corresponding author; [e-mail]