Volume 13, Issue 1 (2011)
JAST 2011, 13(1): 89-98 |
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Kashiri H, Haghparast S, Shabanpour B. Effects of Sodium Salt Solutions (Sodium Acetate, Lactate and Citrate) on Physicochemical and Sensory Characteristics of Persian Sturgeon (Acipenser persicus) Fillets under Refrigerated Storage. JAST 2011; 13 (1) :89-98
URL: http://jast.modares.ac.ir/article-23-4293-en.html
URL: http://jast.modares.ac.ir/article-23-4293-en.html
1- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources, Gorgan , Islamic Republic of Iran
2- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources, Gorgan , Islamic Republic of Iran.
2- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources, Gorgan , Islamic Republic of Iran.
Abstract: (5797 Views)
Effects of sodium salt solutions on physicochemical and sensory characteristics of refrigerated Persian sturgeon (Acipenser persicus) fillets during 12 days of storage were investigated. Fillets were dipped in solutions (2.5% w/v) of sodium acetate (SA), sodium lactate (SL), sodium citrate (SC) and distilled water (as control) for 10 minutes and then packaged. An assessment of TBARS, FFA, pH, heme iron and sensory attributes (flavor, color and odor) was carried out on 0,3,6,9 and 12 days past the storage time. Results indicated that TBARS values of each sample increased with the
storage time (P< 0.05). Control showed the highest values of TBARS while
sodium acetate sample had the significantly (P< 0.05) lowest figures among the treatments (1.04 for SA versus 2.34 for control). Lipid hydrolysis assessment revealed that the sodium salt treated samples, especially sodium acetate, acquired the lower FFA amounts (P< 0.05) as compared with control. No significant differences (P> 0.05) were observed among the pH values of the treatments. Heme iron assessment showed that the samples treated with sodium acetate contained more heme iron as compared with control. Sensory assessment revealed more desirable scores for the sodium acetate treated group as compared with others samples. The order for the sodium salt treated effects was: SA> SC> SL. As a consequence, sodium salts, in particular sodium acetate, might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.
Received: 2010/10/2 | Accepted: 2010/10/2 | Published: 2010/10/2
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