Chemical, sensory and microbial quality changes of breaded kilka (Clupeonella cultriventris) with tempura batter in production stage andduring frozen storage

Considering abundant resources of common Kilka (Clupeonella cultriventris) in Caspian Sea, the aim of this study was to produce a new product from Kilka with tempura batter in order to increase human consumption and evaluation of proximate composition, chemical, microbial and sensory quality changes in production stage and during storage (at -18°C for 4 months). Nutritional composition of breaded kilka changed during process. In fried breaded Kilka, moisture content reduced while lipid content increased significantly in comparison with raw breaded Kilka after flash frying (P 0.05). All the chemical parameters (PV, TBA, TVB-N and FFA) in breaded Kilka experienced significant differences after frying in comparison with raw breaded Kilka (P 0.05). A significant increase was seen in PV, TBA and TVB-N in fried breaded Kilka (P 0.05). FFA reduced significantly during frying (P 0.05). All microbial counts reduced during frying and frozen storage (P 0.05). PV and TBA value increased throughout the frozen storage (P 0.05). Although the lipid oxidation occurred during frozen storage, PV and TBA value were lower than acceptable limits for human consumption. TVN-B slightly increased within the 3 months of frozen storage thereafter, it increased sharply up to 4 month (P 0.05). TVB-N exceeded from highest permissible limit of it at the end of the fourth month. The sensory parameters, in breaded kilka with tempura batter declined significantly throughout the frozen storage (P 0.05). According to organoleptic result and reduction of total acceptability score, shelf life of breaded kilka with tempura batter was estimated to be 3 months at -18°C.